A few weeks ago on a wild hair I started testing strawberry cupcakes. If not for me just craving one. I must have made a million batches until I hit the flavor perfectly. A mix of true strawberry and that artificial strawberry we’ve all grown to love.

They key was using – strawberry milk, strawberry Jell-o, strawberry jam and strawberry extract. You can eat these on their own, hold the swirl of frosting. The flavor will hit you from the beginning to the very end.

However, another reason for adding all this flavor is so that you can choose your own experience. If you don’t have strawberry milk, just use regular and a few drops of red food coloring. If you’re weirded out by using Jell-o, just pass on it, I won’t hunt you down.

What I like about this recipe is that it encompasses all that baking at Olive and Artisan is. I don’t want you to stress about weights and cups. Or stress that you might not have every ingredient. I want you to bake. Even if it turns out bad, or wrong, or burnt. You tried something new. You spent some time, all for yourself, creaming butter, sugar eggs.

Luckily I’m fairly certain these will turn out amazing in your very own kitchens. Because I made them again, about a million times.

Strawberry Cupcakes

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★

1 from 3 reviews

Light and fluffy strawberry cupcakes. Just like the ones from your childhood.

Author: Karlee
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Yield: 16 1x

Ingredients

Scale

1/4 cup cake flour

1 cup all purpose flour

2 tablespoons cornstarch

1/2 teaspoon baking soda

1/4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup sugar

1/2 cup butter, softened

1/4 cup strawberry seedless jam or jelly

1 egg

1/2 teaspoon almond extract

1 teaspoon strawberry extract

1/2 cup strawberry milk

1/2 cup sour cream

1 tablespoon strawberry Jell-o

For the frosting,

2 cups butter, softened

1/4 cup seedless strawberry jam, room temp

1 teaspoon strawberry extract

2 cups powdered sugar

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Instructions

For the cupcakes,

Preheat the oven to 350 degrees

Mix the cake flour, flour, corn starch, baking powder, baking soda and salt together and set aside.

In a standing mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Add in the egg, strawberry jam, almond extract, and strawberry extract. Mix for about 30 seconds, scrape down the sides of the bowl and mix for another 30 seconds.

In a small bowl, whisk the strawberry milk, sour cream and strawberry jello together.

Add 1/3 of the dry mixture to the butter mixture and mix just until you no longer see flour, add half of the strawberry milk mixture and mix. Repeat this process ending with the dry ingredients. Scrape down the sides of the bowls and mix for just 15 seconds more.

Scoop and place in prepared cupcake liners and bake in preheated oven, one tray at a time on the middle rack for 20-24 minutes.

For the frosting,

Beat the softened butter with strawberry extract and jam until smooth. Add in the powdered sugar and slowly mix until a smooth buttercream appears.

Add to the cooled cupcakes and top with sprinkles.

Notes

These cupcakes are super light and fluffy, you’d do well to not overly frost them.

Strawberry Cupcakes