Celebrate spring and Easter with these cute and easy cupcakes! Chopped strawberries in the batter and a sliced strawberry blossom topping make these simple cupcakes tasty and beautiful. Follow the photo for decorating or experiment with different Driscoll’s berries and make an assortment of blossoms.
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large egg whites, at room temperature
- 3/4 cup whole milk, at room temperature
- 1/2 cup (1 stick) unsalted butter, at room temperature, cut into small pieces
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 packages (16 ounces each) Driscoll’s Strawberries
Frosting and Decoration
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, cut into small pieces
- 6 3/4 cups confectioner’s sugar, whisked before measuring (plus extra as needed)
- 1/3 cup whole milk (plus extra as needed)
- 1 1/2 teaspoons vanilla extract
- Pastry bag and star tip, such as Wilton 1M
- Preheat oven to 350 degrees F. Line 18 cupcake wells with paper liners.
- Whisk flour, baking powder and salt together in a small bowl to aerate and combine; set aside.
- Whisk egg whites and milk together in a small bowl combine; set aside.
- In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice; beat in vanilla. Add the flour mixture in four additions, alternately with the egg white/milk mixture. Begin and end with the flour mixture and beat until smooth on low-medium speed after each addition. Chop enough hulled strawberries to equal 1 cup and fold into batter.
- Divide batter evenly in pan. Bake for about 22 minutes or until edges are turning light golden brown; a toothpick inserted in center will show a few moist crumbs.
- Cool pan on rack for 5 minutes then remove cupcakes to a cooling rack to cool completely.
Frosting and Decoration
- In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add 1 cup sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Add remaining sugar, milk and vanilla and beat on high speed until silky smooth. Frosting is now ready to use.
- Use pastry bag and tip to pipe a swirl of frosting on top of each cupcake. Slice remaining strawberries as desired to decorate tops of cupcakes. (See images)
Suggestion: Hull berries. Slice berries lengthwise very thinly. Arrange the slices tips facing up in a ring around the cupcake, about ½-inch in from the edge. Create another ring inside the first one. Place a cut berry top in the middle to form the “blossom” center.
Check out this Driscoll’s recipe too: Cute Easter Bunny Cake with Fresh Strawberries and Raspberries
Photo and recipe courtesy of Driscoll’s