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Strawberry Cream Cupcakes

Strawberry-Cream-Cupcakes-Web-p7vaix3mvee055wtpeb55rqxxklh5wn31zgy03ql8w

Prep Time: 25 Minutes

Total Time: 47 Minutes

Strawberry-Cream-Cupcakes-Web-p7vaix3mvee055wtpeb55rqxxklh5wn31zgy03ql8w

Ingredients

For the Cupcakes:

  • 2 1/2 C. all-purpose flour
  • 2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. salt
  • 3/4 C. butter, softened
  • 1 C. granulated sugar
  • 1/2 C. brown sugar, firmly packed
  • 3 large eggs, separated
  • 1/2 tsp. Spice Islands® Pure Almond Extract
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 C. buttermilk
  • 1 C. fresh strawberries, stemmed, sliced and mashed

For the Frosting:

  • 16 oz. powdered sugar, sifted
  • 1/2 C. butter, softened
  • 3-4 Tbsp. milk
  • 1 tsp. Spice Islands® Pure Almond Extract

Strawberries for garnish – optional

Directions

Cupcakes:

  1. Preheat to 350° F.
  2. Line muffin pans with paper baking cups.
  3. In a large bowl, whisk flour, baking powder and salt.
  4. In a separate bowl, cream butter and sugars until smooth. Add egg yolks and beat well; beat in almond and vanilla extract.
  5. Gradually add flour mixture, alternating with buttermilk, beginning and ending with flour mixture.
  6. Mix until just blended.
  7. In a clean bowl with clean beaters, beat egg whites until stiff peaks form.
  8. Gently fold in egg whites into batter with a spatula.
  9. Divide batter evenly among the pan, filling each about 3/4-full.
  10. Bake 18-22 minutes or until a toothpick inserted in center comes out clean.
  11. Cool on wire rack before frosting.

Frosting:

  1. With an electric mixer, combine sugar, butter, milk and almond extract.
  2. Beat at medium speed for 1-2 minutes until creamy.
  3. If desired, add more milk until frosting is spreading consistency.
  4. Pipe frosting onto cupcakes using a piping bag without a tip.
  5. Top with strawberries if desired.

Strawberry Cream Cupcakes

Strawberry-Cream-Cupcakes-Web-p7vaix3mvee055wtpeb55rqxxklh5wn31zgy03ql8w

Prep Time: 25 Minutes

Total Time: 47 Minutes

Ingredients

For the Cupcakes:

  • 2 1/2 C. all-purpose flour
  • 2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. salt
  • 3/4 C. butter, softened
  • 1 C. granulated sugar
  • 1/2 C. brown sugar, firmly packed
  • 3 large eggs, separated
  • 1/2 tsp. Spice Islands® Pure Almond Extract
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 C. buttermilk
  • 1 C. fresh strawberries, stemmed, sliced and mashed

For the Frosting:

  • 16 oz. powdered sugar, sifted
  • 1/2 C. butter, softened
  • 3-4 Tbsp. milk
  • 1 tsp. Spice Islands® Pure Almond Extract

Strawberries for garnish – optional

Directions

Cupcakes:

  1. Preheat to 350° F.
  2. Line muffin pans with paper baking cups.
  3. In a large bowl, whisk flour, baking powder and salt.
  4. In a separate bowl, cream butter and sugars until smooth. Add egg yolks and beat well; beat in almond and vanilla extract.
  5. Gradually add flour mixture, alternating with buttermilk, beginning and ending with flour mixture.
  6. Mix until just blended.
  7. In a clean bowl with clean beaters, beat egg whites until stiff peaks form.
  8. Gently fold in egg whites into batter with a spatula.
  9. Divide batter evenly among the pan, filling each about 3/4-full.
  10. Bake 18-22 minutes or until a toothpick inserted in center comes out clean.
  11. Cool on wire rack before frosting.

Frosting:

  1. With an electric mixer, combine sugar, butter, milk and almond extract.
  2. Beat at medium speed for 1-2 minutes until creamy.
  3. If desired, add more milk until frosting is spreading consistency.
  4. Pipe frosting onto cupcakes using a piping bag without a tip.
  5. Top with strawberries if desired.