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Pink Strawberry Cupcakes
This recipe has been featured in a post on The Recipe Girl blog: Pink Strawberry Cupcakes
Pink Strawberry Cupcakes
Yield: About 18 cupcakes
Prep Time: 20 min
Cook Time: 20 min
These girly cupcakes are a delightful surprise. If you can manage to get past the batter (without eating it all by the spoonful) to bake them up into cupcakes, the flavor of these is fantastic. Among my favorite all-time cupcake recipes...
Ingredients:
2 1/4 cups cake flour
1 1/2 cups granulated white sugar
2 3/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup pureed frozen strawberries (about 1/4 of a 1 pound bag)
4 large egg whites
1/3 cup milk
several drops of red/pink food coloring or gel pasteDirections:
1. Preheat oven to 350°F. Line 18 cupcake pan with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder and salt; set aside.
3. In a large bowl with electric mixer, blend butter with strawberry puree. Add flour mixture and blend until light and fluffy (batter will be very thick).
4. In another bowl, whisk together egg whites, milk and dye. Add whites in three parts to the batter mixture, mixing only until incorporated after each addition.
5. Fill cupcake liners about 3/4 full. Bake 18 to 22 minutes, or until toothpick inserted in center comes out clean.
6. Let cupcakes cool completely before frosting.
Tips:
*Use fresh strawberries if you wish, but put them in the freezer first to draw the moisture out of them, and then puree them as you would bagged frozen strawberries.
*I used Wedding Cupcake Buttercream tinted with pink gel paste to ice these cupcakes.Source: RecipeGirl.com (Adapted from Smitten Kitchen)
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I'm Lori Lange, recipe developer, food writer and Mom. I'm sharing over 2,500 of my favorite recipes and theme menus with you. 
Laura — May 28, 2009 @ 6:33 AM
These look so good. Gonna have to try these!
Mandi — May 28, 2009 @ 11:26 AM
Oh my!! These look so good!!
Jeannie Tay — August 17, 2009 @ 4:48 PM
Hi Lori, your blog is just so awesome and I like the strawberry cupcake very much. Wonder if you could let me know when u say whisk together egg white with milk and dye, does that means throw all 3 ingredients in and whisk or do I have to whisk the egg white till fluffy first before adding milk and dye?
Thanks in advance.
RecipeGirl replied: — August 17th, 2009 @ 5:19 PM
Hi Jeanne, Yes- all you do is whisk the egg white, milk & color together. No need to fluff egg whites!
Ria — September 21, 2009 @ 12:10 PM
Lori, that’s an amaaaazing cupcake ! I loved the way you iced it! So beautiful!!
Laura — October 4, 2009 @ 3:25 PM
Pink cupcake? PERFECT for my Lily’s 4th birthday tomorrow! I better get to work!!!
Daphney — March 31, 2010 @ 7:00 PM
WOW!! I just made these and they are sooooooo yummy!! My husband can’t stop eating them! Thank you so much for the recipe. I used fresh strawberries—YUM!!
Gale — May 10, 2010 @ 6:23 PM
Hi,
Could you add Strawberry Liquor in these cupcakes? If you can,how much would you put in the cupcakes? Do you have anymore cupcake recipes with liquor?
Gale
Lori Lange replied: — May 17th, 2010 @ 3:13 AM
@Gale, Having not done it myself, I’m not quite sure. If I were experimenting, I’d take out 1/4 cup of the liquid & add the liquor in its place. I have a recipe for Margarita Cupcakes too http://www.recipegirl.com/2007/05/01/margarita-cupcakes/
Candace — August 20, 2010 @ 12:46 PM
Hi Lori,
I was wondering if instead of adding the vanilla flavoring to the buttercream icing, could I add strawberry flavoring?
Lori Lange replied: — August 20th, 2010 @ 3:06 PM
@Candace, I suppose so… I’m always up for experimenting.
selena — September 24, 2010 @ 12:22 PM
What icing tip did you use to get the ruffle effect?
Lori Lange replied: — September 24th, 2010 @ 7:59 PM
@selena, Hi Selena- I wrote a post about these cupcakes here w/ more info. I used a flat tip and just turned it sideways to get a ripple effect. http://www.recipegirl.com/2009/05/28/pink-strawberry-cupcakes-2/
Stacy — January 6, 2011 @ 10:00 PM
Just made some of the cupcakes for my son’s 5th birthday- without the red dye- as he insisted on strawberry cupcakes for his birthday! I’m just thankful one of the cupcake liners didn’t lay correctly so I HAD to eat one of them- they are amazing! Thanks for the recipe!
Melvenia — February 10, 2011 @ 2:25 PM
hi,
i was wondering if i HAD to use cake flour?
Lori Lange replied: — February 10th, 2011 @ 4:34 PM
@Melvenia, Cake flour is very different than all-purpose flour, but in a pinch a substitute can be made with ¾ cup sifted all purpose flour and two tablespoons of cornstarch.
Libby — March 29, 2011 @ 5:28 PM
Hi,
I was wondering if it was possible to turn these cupcakes into a cake? If so, how?
Lori Lange replied: — March 30th, 2011 @ 4:30 PM
@Libby, I believe I did that once. I think I used three round cake pans and made a three layer cake. You just need to watch the time and test it done w/ a toothpick inserted in center coming out clean.