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Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 dozen
Strawberry Cupcakes
Ingredients
Ingredient Checklist
3 cups cake flour, (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 1/4 cups sugar
1/2 teaspoon pure vanilla extract
1 cup milk
8 large egg whites
Strawberry Meringue Buttercream
24 small fresh strawberries, washed (hulls intact), for garnish
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 dozen
Strawberry Cupcakes
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 dozen
Recipe Summary
Yield: Makes 2 dozen
Yield: Makes 2 dozen
Makes 2 dozen
Strawberry Cupcakes
Strawberry Cupcakes
Ingredients
Ingredients
- 3 cups cake flour, (not self-rising)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 2 1/4 cups sugar
- 1/2 teaspoon pure vanilla extract
- 1 cup milk
- 8 large egg whites
- Strawberry Meringue Buttercream
- 24 small fresh strawberries, washed (hulls intact), for garnish
Directions
Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.
In a medium bowl, sift together flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.
In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.
Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up. Frost cupcakes with strawberry meringue buttercream, swirling to cover. Cupcakes may be stored in a covered container in the refrigerator for up to three days. Garnish with strawberries just before serving.
Reviews (30)
Add Rating & Review
227 Ratings
5 star values:
38
4 star values:
83
3 star values:
79
2 star values:
19
1 star values:
8
Load More Reviews
Reviews (30)
Add Rating & Review
227 Ratings
5 star values:
38
4 star values:
83
3 star values:
79
2 star values:
19
1 star values:
8
Add Rating & Review
227 Ratings
5 star values:
38
4 star values:
83
3 star values:
79
2 star values:
19
1 star values:
8
227 Ratings
5 star values:
38
4 star values:
83
3 star values:
79
2 star values:
19
1 star values:
8
227 Ratings
5 star values:
38
4 star values:
83
3 star values:
79
2 star values:
19
1 star values:
8
- 5 star values:
- 38
- 4 star values:
- 83
- 3 star values:
- 79
- 2 star values:
- 19
- 1 star values:
- 8
Martha Stewart Member
Rating: 5 stars
07/22/2015
These are really fabulous for a summer treat. I actually used raspberry jam in the frosting, for a bit of a tangy compliment. It turned out quite nicely.
Martha Stewart Member
Rating: 5 stars
02/03/2014
Forgot to add that I add small chopped strawberries to the batter. I love fruit in cakes ;-)
Martha Stewart Member
Rating: 5 stars
02/03/2014
These cupcakes are super light and fluffy. Everyone loved them. For my little girls birthday I used swiss buttercream in a light pink color and right before serving sprinkled "pop rocks" candy for an unexpected "pop". Kids and adults loved them. Cupcake recipe is definitely a keeper!
Martha Stewart Member
Rating: Unrated
09/19/2013
The cupcake recipe is amazing. This is my go-to white cake recipe, so light and just sweet enough. As for the frosting, it was my first time making a meringue buttercream. Based on the comments, I added the preserves a little at a time. It wasn't too soupy, but it wasn't an amazing texture to work with. I'm sure I just need to practice. The taste was amazing, though. Absolutely delicious.
Martha Stewart Member
Rating: Unrated
03/07/2013
The mixture smelled so lovely but I don't have the normal conventional oven. I own a mini simfer oven and haven't figured out the temps yet. I made them with the specifird temps and they came out black! Somebody please help me with the mini oven temps if different.
Martha Stewart Member
Rating: Unrated
02/20/2012
I loved the flavor of the icing; however, I agree it was VERY soupy. I found that by putting the frosting in an air-tight container overnight made the frosting stand up to the name "frosting." I HIGHLY RECOMMEND that you make the frosting the night before you need it!!
Martha Stewart Member
Rating: Unrated
02/13/2012
cupcakes were fantastic! i used 1/4 of the jam that was called for in the icing and it turned out great, so maybe that's why some have been having trouble with consistancy. I also used raspberry jam and it had a different kick, but i think i will definitly go strawberry next time!
Martha Stewart Member
Rating: 5 stars
05/16/2011
This looks good to try
Martha Stewart Member
Rating: Unrated
11/20/2010
I completely know what you're talking about with the frosting. Yes, after adding the jam, your beautiful buttercream frosting may come out a bit inconsistent in texture. So what I did was add about 3/4 stick of butter and whipped it for about 5 minutes until the texture came back. I recommend saving some of your butter until after the jam is added so the texture can stay consistent.
Martha Stewart Member
Rating: Unrated
09/08/2010
Ok, my sister and I made these cupcakes line for line. You'd think we messed up or something because the cupcakes and the icing tasted horrific. If you like cupcakes that taste like nothing and icing that tastes like butt, the pleasures all yours. We suggest trying a different recipe that doesn't call for 50 lbs of butter. Seriously, biting into one of these cupcakes made be feel like a stick of butter myself.
Martha Stewart Member
Rating: Unrated
08/10/2010
the cupcakes were amazing but tasted a little more like muffins than cupcakes. I also suggest making a different icing because this one was way off - not at all like regular icing. I can't really describe it other than just wrong. the cupcakes honestly don't need icing at all but if you are going to do one I strongly suggest finding something else
Martha Stewart Member
Rating: Unrated
06/03/2010
My cupcakes turned out really baked at the top and not really baked inside. They tasted pretty good though, but smelled eggy because I didn't use any vanilla in my first batch. Also, when I tried beating my eggs together, they didn't come out white and fluffy like they were supposed to; kind of soupy. Instead of making the frosting listed I used some ready frosting and used no-seed chilled raspberry jam instead of cold water to add to it. They looked great with a strawberry on top and tasted ok.
Martha Stewart Member
Rating: Unrated
05/15/2010
These turned out very well-both cake and frosting were very fluffy and delicious! All 10 guinea pigs were very happy! I had extra batter; be prepared to fill 2-3 extra muffin cups-I had only 1c. jam but still good!
Martha Stewart Member
Rating: Unrated
03/23/2010
I live in high altitude, do i need to make adjustments with this recipe?
Martha Stewart Member
Rating: Unrated
07/12/2009
The crumb is nice and delicate and the frosting a perfect balance between tartness and sweetness (minus 1/2 cup of jam).
Martha Stewart Member
Rating: Unrated
05/31/2009
NOTE TO LIVERPOOL: Please read the last two line of paragraph 4. It tells you when to add the eggs. (uses EGG WHITES only)
Martha Stewart Member
Rating: Unrated
05/30/2009
at wich point would you add the eggs
Martha Stewart Member
Rating: Unrated
03/07/2009
I just made these. I used skim milk instead of regular. I also used raspberry Polaner Allfruit instead of strawberry jam because it was all I had. It came out great. Very light and fluffy. I definitely think it is worth the effort! Thanks for a great recipe!
Martha Stewart Member
Rating: Unrated
02/26/2009
I made these for my boyfriend for his 20th birthday and he (and all the people we shared them with) LOVED them! A little laborious but definitely worth it. Will be making these again... only for special occasions though.
Martha Stewart Member
Rating: Unrated
01/29/2009
I made these today and they are delicious. They came out very light but the top is golden with a little crunch to it. This recipe is a keeper. YUMMY!!!
Martha Stewart Member
Rating: Unrated
10/11/2008
ummm strawberry and pink a;lsdfja;slkdfja;kl
-curtis and susanna
Martha Stewart Member
Rating: Unrated
09/22/2008
Thank you Emily and Linda :-) Looks like I need to get The Cake bible now!! Weight is easier for me - it's what I am used to and I agree it's more accurate - you can get the same volume but different weight depending on how densely you pack your ingredient, right? Happy baking ladies!
Martha Stewart Member
Rating: Unrated
08/31/2008
Hi, Nightlight--a stick of butter weighs four ounces, or 113 grams. Here in the states, almost everyone measures by volume (as I'm sure you know). I became a convert to measuring by weight about two years ago because, in addition to being more exact, it's much quicker and makes for easier cleanup. Anyway, if you're looking for conversion charts, the best I've found have been by Rose Levy Beranbaum (of _The Cake Bible_ fame).
Martha Stewart Member
Rating: Unrated
08/31/2008
Hi Nightlight , I stick of butter is 1/4 of a pound (454 grams) or 1/2 cup. Hope that wil help you. Where in Europe do you live? I have visited many countries (love them all) but did live in Germany for about 6 years. Linda
Martha Stewart Member
Rating: Unrated
08/27/2008
Can someone please tell me how much a stick of butter weighs? I live in europe and we don't have butter sticks. Thank you!
Martha Stewart Member
Rating: Unrated
07/16/2008
I have made these cupcakes countless times and they are a huge hit. Everyone begs me to make them. I usually just make the buttercream without the strawberries. Definitely a favorite!
Martha Stewart Member
Rating: Unrated
04/30/2008
I made these cupcakes and they came out GREAT...
Martha Stewart Member
Rating: Unrated
01/24/2008
Yum! I made these for my husband's birthday and everybody loved them. The strawberry meringue buttercream was fluffy and delicious. My only concern is that is does make more than 24 cupcakes. There is no way that I was going to waste the left over batter! I used silicon cupcake cups with liners on a rimmed cookie sheet to cook the remaining batter. Just a suggestion! Enjoy these wonderful light and not too sweet cupcakes!
Martha Stewart Member
Rating: Unrated
01/21/2008
I made these for about thirty adults, except I made a butter cream frosting and sprinkled the top with toasted coconut. They turned out great , people loved them. I also made a vanilla cupcake that used both egg whites and yolks and a lot less of them (also a M.S recipe), but people preferred these. It really does take A LOT of eggs, I think it would be awhile before I would want to make it again. But.. delicious.
Martha Stewart Member
Rating: Unrated
01/06/2008
If you like things to taste like EGGS this will work for you !!Nothing great ,all we could taste is egg ,egg and more egg...Smells like eggs in my kitchen as well .
Martha Stewart Member
Rating: 5 stars
07/22/2015
These are really fabulous for a summer treat. I actually used raspberry jam in the frosting, for a bit of a tangy compliment. It turned out quite nicely.
Rating: 5 stars
Rating: 5 stars
02/03/2014
Forgot to add that I add small chopped strawberries to the batter. I love fruit in cakes ;-)
These cupcakes are super light and fluffy. Everyone loved them. For my little girls birthday I used swiss buttercream in a light pink color and right before serving sprinkled "pop rocks" candy for an unexpected "pop". Kids and adults loved them. Cupcake recipe is definitely a keeper!
Rating: Unrated
09/19/2013
The cupcake recipe is amazing. This is my go-to white cake recipe, so light and just sweet enough. As for the frosting, it was my first time making a meringue buttercream. Based on the comments, I added the preserves a little at a time. It wasn't too soupy, but it wasn't an amazing texture to work with. I'm sure I just need to practice. The taste was amazing, though. Absolutely delicious.
Rating: Unrated
Rating: Unrated
03/07/2013
The mixture smelled so lovely but I don't have the normal conventional oven. I own a mini simfer oven and haven't figured out the temps yet. I made them with the specifird temps and they came out black! Somebody please help me with the mini oven temps if different.
Rating: Unrated
02/20/2012
I loved the flavor of the icing; however, I agree it was VERY soupy. I found that by putting the frosting in an air-tight container overnight made the frosting stand up to the name "frosting." I HIGHLY RECOMMEND that you make the frosting the night before you need it!!
Rating: Unrated
02/13/2012
cupcakes were fantastic! i used 1/4 of the jam that was called for in the icing and it turned out great, so maybe that's why some have been having trouble with consistancy. I also used raspberry jam and it had a different kick, but i think i will definitly go strawberry next time!
Rating: 5 stars
05/16/2011
This looks good to try
Rating: Unrated
11/20/2010
I completely know what you're talking about with the frosting. Yes, after adding the jam, your beautiful buttercream frosting may come out a bit inconsistent in texture. So what I did was add about 3/4 stick of butter and whipped it for about 5 minutes until the texture came back. I recommend saving some of your butter until after the jam is added so the texture can stay consistent.
Rating: Unrated
09/08/2010
Ok, my sister and I made these cupcakes line for line. You'd think we messed up or something because the cupcakes and the icing tasted horrific. If you like cupcakes that taste like nothing and icing that tastes like butt, the pleasures all yours. We suggest trying a different recipe that doesn't call for 50 lbs of butter. Seriously, biting into one of these cupcakes made be feel like a stick of butter myself.
Rating: Unrated
08/10/2010
the cupcakes were amazing but tasted a little more like muffins than cupcakes. I also suggest making a different icing because this one was way off - not at all like regular icing. I can't really describe it other than just wrong. the cupcakes honestly don't need icing at all but if you are going to do one I strongly suggest finding something else
Rating: Unrated
06/03/2010
My cupcakes turned out really baked at the top and not really baked inside. They tasted pretty good though, but smelled eggy because I didn't use any vanilla in my first batch. Also, when I tried beating my eggs together, they didn't come out white and fluffy like they were supposed to; kind of soupy. Instead of making the frosting listed I used some ready frosting and used no-seed chilled raspberry jam instead of cold water to add to it. They looked great with a strawberry on top and tasted ok.
Rating: Unrated
05/15/2010
These turned out very well-both cake and frosting were very fluffy and delicious! All 10 guinea pigs were very happy! I had extra batter; be prepared to fill 2-3 extra muffin cups-I had only 1c. jam but still good!
Rating: Unrated
03/23/2010
I live in high altitude, do i need to make adjustments with this recipe?
Rating: Unrated
07/12/2009
The crumb is nice and delicate and the frosting a perfect balance between tartness and sweetness (minus 1/2 cup of jam).
Rating: Unrated
05/31/2009
NOTE TO LIVERPOOL: Please read the last two line of paragraph 4. It tells you when to add the eggs. (uses EGG WHITES only)
Rating: Unrated
05/30/2009
at wich point would you add the eggs
Rating: Unrated
03/07/2009
I just made these. I used skim milk instead of regular. I also used raspberry Polaner Allfruit instead of strawberry jam because it was all I had. It came out great. Very light and fluffy. I definitely think it is worth the effort! Thanks for a great recipe!
Rating: Unrated
02/26/2009
I made these for my boyfriend for his 20th birthday and he (and all the people we shared them with) LOVED them! A little laborious but definitely worth it. Will be making these again... only for special occasions though.
Rating: Unrated
01/29/2009
I made these today and they are delicious. They came out very light but the top is golden with a little crunch to it. This recipe is a keeper. YUMMY!!!
Rating: Unrated
10/11/2008
ummm strawberry and pink a;lsdfja;slkdfja;kl
-curtis and susanna
Rating: Unrated
09/22/2008
Thank you Emily and Linda :-) Looks like I need to get The Cake bible now!! Weight is easier for me - it's what I am used to and I agree it's more accurate - you can get the same volume but different weight depending on how densely you pack your ingredient, right? Happy baking ladies!
Rating: Unrated
08/31/2008
Hi, Nightlight--a stick of butter weighs four ounces, or 113 grams. Here in the states, almost everyone measures by volume (as I'm sure you know). I became a convert to measuring by weight about two years ago because, in addition to being more exact, it's much quicker and makes for easier cleanup. Anyway, if you're looking for conversion charts, the best I've found have been by Rose Levy Beranbaum (of _The Cake Bible_ fame).
Hi Nightlight , I stick of butter is 1/4 of a pound (454 grams) or 1/2 cup. Hope that wil help you. Where in Europe do you live? I have visited many countries (love them all) but did live in Germany for about 6 years. Linda
Rating: Unrated
08/27/2008
Can someone please tell me how much a stick of butter weighs? I live in europe and we don't have butter sticks. Thank you!
Rating: Unrated
07/16/2008
I have made these cupcakes countless times and they are a huge hit. Everyone begs me to make them. I usually just make the buttercream without the strawberries. Definitely a favorite!
Rating: Unrated
04/30/2008
I made these cupcakes and they came out GREAT...
Rating: Unrated
01/24/2008
Yum! I made these for my husband's birthday and everybody loved them. The strawberry meringue buttercream was fluffy and delicious. My only concern is that is does make more than 24 cupcakes. There is no way that I was going to waste the left over batter! I used silicon cupcake cups with liners on a rimmed cookie sheet to cook the remaining batter. Just a suggestion! Enjoy these wonderful light and not too sweet cupcakes!
Rating: Unrated
01/21/2008
I made these for about thirty adults, except I made a butter cream frosting and sprinkled the top with toasted coconut. They turned out great , people loved them. I also made a vanilla cupcake that used both egg whites and yolks and a lot less of them (also a M.S recipe), but people preferred these. It really does take A LOT of eggs, I think it would be awhile before I would want to make it again. But.. delicious.
Rating: Unrated
01/06/2008
If you like things to taste like EGGS this will work for you !!Nothing great ,all we could taste is egg ,egg and more egg...Smells like eggs in my kitchen as well .
All Reviews for Strawberry Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Strawberry Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
