Fresh Organic Strawberry Cupcakes with Fresh Strawberry Frosting
Yield: About 18 cupcakes
Bright red strawberries bake right into the batter to create these moist little cakes bursting with flavor, and then of course more berries are added to the frosting for a perfect celebration of the season.
- 2 pints ripe organic strawberries Add to list
- 2 1/2 cups unbleached all-purpose flour or cake flour Add to list
- 1 teaspoon salt Add to list
- 2 1/4 teaspoons baking powder Add to list
- 4 ounces softened unsalted butter Add to list
- 1 cup unrefined white sugar Add to list
- 1/2 cup blonde coconut sugar Add to list
- 2 large eggs Add to list
- 1/4 cup milk Add to list
- 1 teaspoon vanilla extract Add to list
- Fresh Strawberry Frosting Add to list
Preheat oven to 350° F.
Wash and cap the berries. Chop about 6 berries into small dice and set aside. Puree the rest of the berries in a food processor or blender and measure out about 1 1/4 cups for the cake batter. Save the leftover puree for the frosting.
Combine the flour, salt and baking powder in a bowl.
With an electric mixer, cream the butter and sugars together. Beat in the eggs and then beat in the milk, vanilla and strawberry puree. With a rubber spatula, gently fold in the flour mixture. You may now fold in the chopped strawberries or press them on top of the batter before baking.
Spoon the batter into lined cupcake tins, filling them to a generous 3/4 full. Press the chopped strawberries into the batter if you chose this option.
Bake for about 20 to 25 minutes or until a skewer inserted into the center comes out clean. Let them cool completely before frosting.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on March 23, 2013.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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