Strawberry Vanilla Buttermilk Cupcakes with Cream Cheese Frosting

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For the past couple of weeks there have been pretty decent looking strawberries at the grocery store. It also helps that they're $1.98 per pint. I love strawberries. They are definitely one of my favorite fruits and I can't help but buy them from the second they appear on the shelves until the end of the season where you're required to inspect every pint to make sure they're not moldy.

I came across this recipe in a calendar that I picked up at the dollar store. Each month was a different dessert. I believe it was January that had the vanilla buttermilk cupcakes. I'd never heard of using buttermilk in a cupcake but it sounded like a good idea. Since I knew I'd have extra strawberries this week I figured I'd add them in there too to see what happened.

Strawberry Vanilla Buttermilk Cupcakes
Inspired by: A Dollar Tree 2010 Calendar
Yield: 24 cupcakes
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Ingredients:
    • 1 stick plus 2 tbs. unsalted butter, softened
    • 1 1/2 cup sugar
    • 3 eggs
    • 2 cups AP flour
    • 1 tsp. baking powder
    • 1 tsp. baking soda
    • 1 cup buttermilk
    • 1 1/2 tsp. vanilla
    • 1/2 pint strawberries, hulled, rinsed and chopped

Directions:
1. Preheat the oven to 350. Line two cupcake pans with liners.
2. In a stand mixer with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, then add the vanilla.
3. In a separate bowl, combine the flour, baking soda and baking powder. Stir to combine.
4. Slowly add the flour mixture to the wet mixture. Once the flour is incorporated, add the buttermilk.
5. Using a rubber spatula, gently fold the strawberries into the mixture. Spoon about 2/3 of the mixture into each cupcake liner.
6. Bake for 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
7. Transfer to a wire baking rack and let cool completely.

Cream Cheese Icing
    • 8 oz. cream cheese, at room temperature
    • 1 stick unsalted butter, softened
    • 1 cup powdered sugar
    • 1 1/2 tsp. vanilla

1. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese and butter until smooth. Add the powdered sugar and scrape down the sides of the bowl. Add the vanilla and continue to beat the icing until its smooth and creamy.
2. If icing is too runny, refrigerate for 30 minutes before decorating cupcakes.

If you're not serving the cupcakes immediately, refrigerate until you're ready to serve them. 

The original recipe calls for 1 1/2 sticks of butter which I thought was just way too much along with the buttermilk. Even cutting back 2 tbs. of butter, these cupcakes were still greasier than I intended but they have a very light and airy texture to them. It reminds me of chiffon cake. Next time I'm going to try it with one stick of butter and 3/4 cup of buttermilk and see if it changes the consistency.

Overall, I thought these cupcakes were still really tasty. The cream cheese frosting makes gives them a savory hint and the strawberries inside are a nice burst of flavor.

4 comments:

  1. hey how much flour am i putting in this

    ReplyDelete
  2. Ah crap, I missed that didn't I? I'm sorry. Its 2 cups of AP flour. I just edited the recipe now. Thanks for the catch!

    ReplyDelete
  3. have you made it with less butter and buttermilk yet? how did it turn out? I'm making them for a baby show tomorrow and don't want them to be too messy!

    ReplyDelete
  4. I tried them with 1 stick of butter and 3/4 cup of buttermilk. It worked much better but it still wasn't perfect. I don't want to suggest decreasing either ingredient by a certain amount since I'm still not sure. Have fun at the baby shower tomorrow. :)

    ReplyDelete

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