I haven’t made cupcakes in awhile. I guess I’ve been busy spilling enchilada sauce in my shoe and helping myself to the bread basket before you show up for dinner. Maybe I’ve been spending too much time splitting gelato flights and shopping for blankets and thinking about picnics. Anyhow, last weekend I finally cupcaked it up. A fella I know loves strawberries, so I knew these had to happen. And it’s ok that they’re pink. These cupcakes are comfy with their masculinity. They can rock it at anyone’s birthday party. They’re all “YOLO” Pink Cupcakes Forever, and stuff.
And did you know, this frosting is pink solely from jam. I think it’s thoughtful! And dried strawberries keep the au natural thing happening. I can just tell that these strawberries’ future is so bright that I need to wear shades while I sprinkle them! And these lil cakes, you guys! They’d like to thank buttermilk for making them so dreamy. It helps them grow up to be the softest ever! I bet most cakes hope buttermilk is involved. So get cupcakein’!
Buttermilk Cupcakes (makes 20-ish)
Recipe from Rose and Henry in the Kitchen
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 1/2 t baking powder
- 1/2 t baking soda
- 3/4 t kosher salt
- 1 cup buttermilk*
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs + 1 egg yolk
- 2 t pure vanilla extract
* Or place 1 tablespoon lemon juice in the bottom of a 1-cup measuring cup and top off with milk. Set aside for a few minutes to make buttermilk.
- Preheat your oven to 350F. Line 20-ish muffin cups with paper liners OR cut 3 or 4-inch squares of parchment paper and press into each muffin cup like I did here.
- In a large bowl whisk together the dry ingredients: flours, baking powder, baking soda, and salt. Set aside. Measure out your buttermilk and set that aside.
- In the bowl of your stand mixer beat together the sugar and butter until fluffy. Beat in eggs, yolk, and vanilla. Scrape the bowl and mix again just in case. Alternately mix in the dry ingredients and buttermilk starting and ending with the flour. Mix until just combined.
- Divide batter between the lined muffin cups, filling each 3/4 of the way full. Bake for 15-18 minutes, or until a toothpick inserted in the center of one comes out clean. Cool for 5 minutes in the pan and then transfer to a wire rack. Cool completely before frosting.
Strawberry Jam Frosting
Recipe adapted from Rose and Henry in the Kitchen
- 9 T butter, softened
- 1/2 t pure vanilla extract
- 1/2 cup strawberry jam
- 3 cups+ powdered sugar
- about 1/4 cup freeze-dried strawberries, crushed
- Using an electric mixer, beat butter until light and fluffy. Mix in vanilla and jam. Add powdered sugar until it’s the perfect consistency! Fluffy and pipe-able. Pipe onto the cooled cupcakes and sprinkle with dried strawberries.
* Dried strawberry sprinkles inspired by my girl Cindy!
Yay! Click HERE for a printable pdf of the recipes above!
Cuddling Elliot / Cheers! / Crinklin’ / Gazing at blankets
What are YOU up to these days?
36 thoughts on “Buttermilk Cupcakes + Strawberry Jam Frosting”
Ah girl these are awesome and I love the photos! Why are cupcakes so freaking cute!? Love them and the last four photos? Awesome! The blankets bring me back to 4th of July as a kid. We would sit on them in some giant park and watch fireworks. Hehe!
Thanks, Tiegz! Yes! These are perfect outdoorsy blankets.
Ooh, these are so pretty! And pink! These may just have to be made soon, since it’s also been forever since I’ve made cupcakes.
And by dried strawberries I’m assuming you mean freeze-dried strawberries and not regular dried strawberries (since you crumbled them into a powder)?
Thanks, Faygie! I like your name!
And yeah, the freeze-dried type. 🙂
Live the photos- the cakes look fab
Mega, (I call you that in my head) these cupcakes are blowing my brain. Pink icing is obvs the best icing and the strawberry dust sprinkle?? SO PINK!
I need some of those dried strawberry sprinkles in my life and maybe my cereal every morning.. Or maybe i just need these cupcakes every morning.. These are breakfast cupcakes right.. 🙂
You do! They make errything better.
Megan! Buttermilk in cake is one of my favorite things ever. These are gorgeous and lovely and all kinds of other adjectives!
Unrelated, but I saw some art photos yesterday that reminded me of you and little red fox dog. See here pictures 4,5,6. I was like, hey! It’s Megan and El.
Buttermilk cake wins, for sure! And thanks!
And, omg, so cute! He is my lil fox! <3
I love these! From their parchment paper skirts to their strawberry pixie dust topping. Cutest!
Cupcakes this cute could slay the most angry dude, I’m sure. Not that you hang with angry dudes, but you know. It’s been a while since I’ve made cupcakes and I think I’ll put them on the menu for next month (hubs has a birthday coming).
Yes! I want to smother all the angry dudes with pink cupcakes.
I cannot get over the idea of those freeze-dried strawberry sprinkles. It is suuuuuuper clever. I had a taste for funfetti cupcakes (don’t judge) but I think that craving has just been replaced.
Oh, I never judge funfetti! It’s kinda the best.
Loving the idea of using jam in frosting! These look and sound delightful!
Pump it up!
holy moly these look fabulous!
i think i might try this with some farmers market black raspberry jam i’ve got lying around…
Oooh that would make the prettiest purple-y frosting ever.
Now I am going to make this tomorrow. And use fig jam for the frosting. Do you approve?
Yum! And so pretty!
These are so pretty and for some reason seem so ladylike to me! I love them!
They are! Perfect for a tea party or something classy. 🙂
these cupcakes are so pretty… i love them!
your writing is hilarious! and these cupcakes are so pretty, i love your use of freeze dried strawberries!
These look AMAZE. I love using freeze dried fruit for decorating. So much flavor and vibrancy! These are perfecto.