California strawberries are grown by hundreds of family farmers who are passionate about producing the sweetest and healthiest strawberries in the nation. We encourage you to learn more about where your strawberries come from!
For strawberry-lovers, these little beauties are the perfect treat for any birthday celebration.
3 tablespoons strawberry puree (just puree fresh or thawed frozen strawberries in a food processor)
3/4 cup all purpose flour
1/2 tsp baking powder
2 tbsp whole milk
1/2 tsp vanilla extract
1/2 stick (1/4 cup) softened butter
1/2 cup sugar
1/4 cup soft butter
1/2 cup thawed frozen (or fresh) strawberries, pureed and simmered until reduced by half
1 3/4 cups powdered sugar
1/4 tsp vanilla
To make the cupcakes:
Preheat the oven to 350 F. Put paper liners in 6 cupcake tins.
Sift flour, baking powder and salt onto a piece of wax paper. Set aside.In a small bowl, whisk together the milk, vanilla, and strawberry puree. Cream the butter in the bowl of a stand mixer, and add the sugar. Beat for a few minutes, until light and fluffy.
Add the egg and mix on low until combined. Add half the flour mixture and mix briefly on low. Scrape down the bowl and add the milk mixture, mixing just until combined. Scrape down the bowl and add the remaining flour mixture. Mix on low and then divide the batter evenly among the prepared cupcake tins. Bake for 20-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Cool in the pans for about 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting:
Beat the butter, sugar, and vanilla in the bowl of a stand mixer. Add the strawberry puree a teaspoon or two at a time until the frosting is smooth and spreadable.