strawberry buttermilk cupcakes

Name: Strawberry Buttermilk Cupcakes
Cook time: 20 min
Yield: 24
Cuisine: American
Ingredients: FOR THE CUPCAKES; 1/2 cup(s) unsalted butter, softened; 1 cup(s) sugar; 2 - eggs; 1 cup(s) whole buttermilk; 1 teaspoon(s) vanilla; 2 cup(s) cake flour; 1 teaspoon(s) baking powder; 1 teaspoon(s) baking soda; 3/4 teaspoon(s) salt; 2 cup(s) chopped fresh strawberries; - strawberry cream cheese icing (below); FOR THE STRAWBERRY CREAM CHEESE ICING; 4 ounce(s) cream cheese, softened; 1/4 cup(s) unsalted butter, softened; 1/2 cup(s) chopped fresh strawberries; 1 teaspoon(s) orange zest; 1 teaspoon(s) fresh orange juice; 6 cup(s) powdered sugar

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 24 serving(s)

cook time 20 Min

method Bake

Ingredients For strawberry buttermilk cupcakes

FOR THE CUPCAKES
1/2 c

unsalted butter, softened
1 c

sugar
2

eggs
1 c

whole buttermilk
1 tsp

vanilla
2 c

cake flour
1 tsp

baking powder
1 tsp

baking soda
3/4 tsp

salt
2 c

chopped fresh strawberries
strawberry cream cheese icing (below)
FOR THE STRAWBERRY CREAM CHEESE ICING
4 oz

cream cheese, softened
1/4 c

unsalted butter, softened
1/2 c

chopped fresh strawberries
1 tsp

orange zest
1 tsp

fresh orange juice
6 c

powdered sugar

How To Make strawberry buttermilk cupcakes

1
Preheat oven to 350F. Line 24 muffin cups with paper liners. Set aside. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, 3-4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Reduce mixer speed to low; beat in buttermilk and vanilla just until combined. In a small bowl, sift together flour, baking powder, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Fold in strawberries. Divide batter evenly among prepared muffin cups. Bake until a wooden pick inserted in center comes out clean, approximately 20 minutes. Let cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks.

2
Make the strawberry cream cheese icing: In the work bowl of a food processor, combine cream cheese, butter, strawberries, and orange zest and juice. Process until smooth. Transfer mixture to a large bowl. Gradually add powdered sugar, beating at low speed with electric mixer fitted with the whisk attachment until combined. Beat at high speed until fluffy, approximately 2 minutes. Frost cupcakes with the icing.
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