Strawberry Cupcakes with Cream Cheese Frosting

Strawberry Cupcakes




1 stick of unsalted butter at room temperature

1 cup granulated sugar

2 large eggs

1 ½ cups all purpose flour

1 tsp baking powder

½ tsp salt

1/3 cup milk

1 tsp vanilla extract

1 ½ cups fresh or frozen strawberries, sliced

Preheat oven to 350, insert liners into medium cupcake pan.



In large bowl, cream together butter & sugar, with an electric mixer on medium, until fluffy. (3-5 minutes) Add eggs one at a time, beat well after each addition.

In a separate bowl, combine flour, baking powder & salt. Add dry ingredients to cream mixture alternating with the milk. Mix for 3 minutes.

With a rubber spatula fold in vanilla and strawberries.



Fill cupcake liners half to three-quarters full. Bake for 20 to 25 minutes, or until toothpick inserted comes out clean. Cool cupcakes in pan.

Cream Cheese Icing




1- 8 oz package of cream cheese, at room temperature

6 T butter unsalted at room temperature

3 cups confectioner’s sugar

1 tsp vanilla extract

In a medium bowl, cream together cream cheese and butter with an electric mixer, until smooth. Slowly sift in the confectioner’s sugar and continue beating. Mix until all lumps are gone. Add vanilla and mix until fully integrated.