It’s a cold and rainy day in Boston today, which isn’t reflected in these cupcakes at all. They just scream summer. I should have waited to make them after I went PYO Strawberry picking later this month, but I figured that it was a good way to usher in June … even if the weather isn’t cooperating!
Ingredients
For the Cupcakes
1 1/2 cups all-purpose flour
1 1/2teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest and juice of 1 1/2 limes
1/2 teaspoon vanilla extract
1/2 cup buttermilk
for the strawberry butter cream frosting
1/4 cup pureed strawberries
1 cup (2 sticks) unsalted butter, softened to room temperature
1 teaspoon strawberry extract
pinch of salt
4 cups confectioners sugar
decoration as desired
Directions:
Preheat the oven to 325F. Line a mini muffin tin with paper liners; set aside.
In a medium bowl, whisk together the flour, baking powder and salt; set aside. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 3 minutes). Reduce the mixer speed to medium and add the eggs one at a time, mixing thoroughly after each addition. Scrape the sides of the bowl and add the lime zest, lime juice, and vanilla extract. Mix until combined. (The mixture may start to look curdled at this point, but don’t worry, it will all come back together) Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
Divide the batter between the muffin cups. Bake for approximately 18 minutes or until just slightly golden and a toothpick shows only moist crumbs attached.
Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Set the cupcakes aside to cool completely before frosting them.
To make the frosting, place butter and strawberry puree in the work bowl of your stand mixer. Whip to combine. Add strawberry extract and salt, then add the confectioners sugar. Whip until very fluffy. Let set in the refrigerator for 15-20 minutes. Frost cupcakes liberally and garnish as desired. Store cooled until ready to serve.
