Monday, May 25, 2020

Happy Memorial Day!

By now, you probably have your Memorial Day treats planned. But in case you are casting about for something to bake, I'm sharing a strawberry cupcake recipe with vanilla buttercream. They're fairly quick to make and bake, which will allow you to spend time out in the sunshine while we all remember those who lost their lives for our country and the freedoms we cherish.

Happy Memorial Day!

Strawberry Cupcakes
Makes 12-14 cupcakes

16 ounces (1 big clam shell) fresh strawberries
1 cup sugar, divided
1/2 cup unsalted butter (one stick) softened
2 eggs at room temperature
1/2 teaspoon fine sea pink salt
1 teaspoon baking powder
1 1/2 cups flour
3 tablespoons heavy cream
1 tablespoon vanilla
blueberries (optional)

Preheat oven to 350. Place 12 cupcake liners in a cupcake pan.

Set aside 3-6 nice strawberries. Mash the remaining strawberries with a potato masher. Sprinkle with 1/3 cup sugar and stir to combine. Set aside. Combine the flour, salt, and baking powder in a bowl and stir well to combine.

Cream the butter with the remaining 2/3 cup sugar for two minutes. Beat in the eggs, one at a time. Add the vanilla and beat. Pour the cream over the strawberries and mix. Add them to the batter, alternating with the flour mixture. Beat until just mixed. Fill cupcake liners almost full. Bake for 16-18 minutes or until a cake tester comes out clean. Cool on a rack before frosting.

Vanilla Buttercream Frosting

1 cup unsalted butter (2 sticks), softened
2 1/2 - 3 cups powdered sugar
1 tablespoon vanilla
1/8 teaspoon fine pink sea salt
2 (+) tablespoons heavy cream

The secret to fluffy buttercream is to beat it for a long time. Place the butter and 1 cup of powdered sugar into the mixer and beat, starting on low so the sugar doesn't fly out. Increase the speed and beat on high for about two minutes, adding the vanilla and salt while beating. Add about a cup of powdered sugar and beat on low again, while adding one tablespoon of cream. Increase the speed and beat until incorporated. Add the last cup of powdered sugar, start beating on low, add the last tablespoon of cream, and increase the speed. Beat on high for two minutes, pausing to scrape the sides if necessary.

It has been my experience that buttercream ingredients can vary. It may be necessary to use more or less cream or powdered sugar to achieve the correct frosting consistency.

Mash the strawberries!
See the nice chunks in the batter?
Fill the wells.

Beat, beat, beat the buttercream.


  1. Thank you for the recipes. Your right. There are several variations on the buttercream frosting. Last time I made buttercream frosting (2 weeks ago), I used peanut butter to top my banana nut cupcakes. I prefer doing cupcakes or cookies. Portion control is easier. I appreciate the giveaway and the chance at Diva Spices it Up. bessdeepotter84 at gmail dot com

  2. So pretty. Love these as a family treat. ~ Daryl

  3. These looks and sound like yummy delights.

  4. Those look like they say Memorial Day! peggy clayton