Strawberry are definitely one of the highlights of summer.
I originally made these cupcakes a few years ago when a gentleman from our church dropped off a grocery bag of homegrown strawberries for us to enjoy. The smell alone was delectable but I had a bigger plan for half the strawberries. Yep, only half because the first half was devoured as they were. Yumm!
If you’ve ever checked out any of my other cupcake recipes, you’ll find that I always start with a box cake. I don’t exactly follow the directions on the box but the cake mix is quick and easy. Plus, I can pick up a box of cake mix for less than a dollar at my local Aldi’s. No measuring, no purchasing twelve different ingredients, and no extra dishes, that sounds like a winner to me!
Since it’s been crazy hot here in Central Pennsylvania, I’ve been feeling lazy. Don’t judge. Maybe it’s because I don’t drink enough water or maybe my pale skinned body just wants to hibernate until the temperature drops, whatever the reason, the heat makes me so sleepy and unmotivated. Today’s cupcakes were influenced by my desire to do as little work in the kitchen as humanly possible. They are quick and easy but delicious since I love delicious cupcakes. (Who doesn’t?)
Before you get started on the how to’s and such, you’ll need about 2 cups of strawberries. Wash them and cut off the green hats that they wear. Deposit them in a food processor or blender and pulverize them until they are liquid-y. You may still have a few fleshy parts and the seeds. If you wish, you can strain the liquid to get rid of that stuff but I chose to not bother. You’ll now have a strawberry liquid.
If your strawberries are on the way out, as mine were, you can make the liquid ahead of time and refrigerate it. I made my liquid as soon as I received my strawberries but I didn’t make my cupcakes until a week later. I don’t know how long the liquid lasts because I couldn’t wait any longer to use it up. In case you’re curious, it’s also pretty good on ice cream.
Simply Strawberry Cupcakes
A sweet strawberry treat
For the Cake —
- 1 Box of Yellow Cake Mix
- 1/2 Cup of Butter (Softened)
- 3/4 Cup Strawberry Liquid
- 1/4 Cup Milk or Half and Half
- 3 Eggs
For the Icing —
- 1 Cup of Butter (Softened)
- 4 Cups Powered Sugar
- 1/4 Cup Strawberry Liquid
- Combine all cupcake ingredients in an electric mixer and beat on medium for 5 minutes.
- Fill cupcake liners 3/4 full and bake in a 350 degree oven for 20-22 minutes.
- Let the cupcakes cool.
- In a small sauce pan, reduce the 1/4 cup of strawberry liquid over medium/high heat. Let it reduce by half. This will take about 20 minutes. Let it cool.
- In an electric mixer, whip the butter for 3-4 minutes.
- Add the powdered sugar 1/2 cup at a time. After 2 cups are added, add 1 tablespoon of the reduced strawberry liquid. Do the same after the second 2 cups.
- Add more strawberry liquid as necessary until desired taste is acquired. Be careful not to add too much liquid or you’ll get a runny icing.
- Frost the cupcakes and Enjoy!!
These cupcakes are simply delicious — with or without the filling. I’m always a fan of the filling even if it is an extra step. Filling takes cupcakes from cake in mini to wowza!
What are your thoughts on filling? Do you fill your cupcakes or no?