Vanilla Strawberry-Filled Cupcakes with Strawberry Buttercream Icing
Summer is officially here! And what a delicious way to celebrate these long summer days--with this strawberry cupcake recipe. It encapsulates summer in
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.goldenbarrel.com.
Cooking tools:
- Stand mixer
- Hand mixer
- Food processor
- Cookie scoop
- Sifter
- Piping bag
- Muffin tin
- Cupcake liner
- Paring knife
- Mixing bowl
- Whisk
- Measuring cup
- Saucepan
- Fork
- Oven
- Stove
- Refrigerator
- Airtight container
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 cup (1 stick) butter, at room temperature
- 4 Tbsp Golden Barrel Coconut Oil, melted
- 1 1/3 cups Golden Barrel organic cane sugar
- 4 eggs
- 1 tsp vanilla extract
- 2/3 cup milk (any kind...I used almond)
- 1 1/2 cups strawberries (frozen or fresh)
- 1/4 cup Golden Barrel organic cane sugar
- juice from 1/2 lemon
- 2 Tbsp corn starch (or flour)
- 1-2 Tbsp water
- 1 cup (2 sticks) butter, at room temperature
- 4 cups GoldenBarrel confectioners' sugar
- 1/4 cup strawberries, chopped in food processor
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