These Strawberry Cupcakes are soft, tender vanilla cupcakes loaded with bits of fresh strawberries and topped with a pink swirled vanilla frosting! They're the perfect summer cupcake to serve up.
October is breast cancer awareness month, which I'm happy to join in on. I made some funfetti strawberry cupcakes with a pretty neat pink swirl vanilla frosting. The cupcake topper is a pink gumball that I thought would really go with my color theme. The funfetti part of the cupcakes are the pink ribbon spinkles. I just topped some into the batter along with some finely diced strawberries and give it a stir. It leaves the inside of the cupcakes with pockets of different colored pinks and bits of strawberry.
The cupcakes are soft and spongy. They hold onto the fresh strawberry flavor really well. Sometimes a cake can totally hide flavors like fresh strawberries. I think the more dense your cupcake recipe is, the harder it is to take on a fresh fruity flavor. Of course that's just my opinion, I have no proof to back that up other than years of baking several times a week.
I was psyched to join the KitchenAid cook for the cure campaign. Breast cancer took my aunt's life many years ago. She also loved to bake and made some gorgeous wedding cakes. I can't handle the stress of making someone's wedding cake, so that's far from my expertise. I remember going up to her house as a little girl with my gram and picking hundreds of tiny wild strawberries and hulling them. I would earn myself a jar of strawberry jam and it was the most amazing tasting jam I've ever had.
I made a gorgeous raspberry vanilla pink ombre bundt cake for breast cancer awareness last year. It seemed to do really well and spread the awareness that I was hoping for. Hopefully this strawberry cupcake will do just as well or better. Fingers crossed.
OH hey!! I almost forgot to tell you that there will be 3 PINK or cranberry colored KitchenAid stand mixers being given away! The contest will be live from 10/1 - 10/16. It's been going for two days already, so get on over there and get some entries in. I've always wanted a cranberry colored stand mixer that I need one. They are GORGEOUS though. So stinkin' pretty.
- ½ cup butter room temperature
- 1 ½ cups granulated sugar
- 3 tablespoons vegetable oil
- 4 large eggs room temperature
- ½ cup whole milk
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 cups cake flour
- 1 cup finely diced strawberries
- ¼ cup pink sprinkles
- 1 cup butter room temperature
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 4 tablespoons milk
- pink gel paste color
- Pink gumballs
- Preheat oven to 350 degrees F. Place cupcake papers in the cupcake pan.
- In a mixing bowl, add in the butter, sugar and oil. Mix until light and fluffy. This will take about 2 minutes.
- Add in the room temperature eggs one at a time and mix until combined. Once they are mixed in, turn the hand mixer to high and beat for another 3 minutes until the mixture becomes thick and very pale. This is crucial otherwise the cake will fall.
- Measure out the milk and vanilla extract. Set aside.
- Measure out the cake flour, baking powder and baking soda.
- Add a third of the flour mixture into the egg mixture. Beat just until combined.
- Add half of the milk and beat until just combined.
- Repeat adding another third of the flour then the rest of the milk. Finish with the last bit of flour.
- Add the strawberries and sprinkles. Stir until just incorporated.
- Scoop out the batter and place in the cupcake liners. Only fill about ⅔ full. Don't overfill the liners, they batter will run out.
- Place in the oven and bake for 17 minutes or until done. Place a toothpick in the center of the cupcakes and if it comes out clean or with moist crumbs it's done. If there's still batter, give it another minute or two.
- Remove from the oven and let cool.
- In a large mixing bowl, add in the butter. Mix until the butter is creamy.
- Add in the vanilla extract, milk, and powdered sugar. Mix on low until the powdered sugar is almost completely incorporated.
- Turn mixer on high and beat for about 1 to 2 minutes until light and fluffy.
- Scoop out about ¼ of the frosting. Add in the electric purple and electric pink. Mix until combined. Add gel paste until you have your desired color.
- Place a 1M piping tip into a disposable piping bag. Line one crease of the piping back with the deep pink gel food color.
- Fill ½ of the bag with the white frosting. Add a layer of the electric purple/pink frosting. Add in the rest of the white frosting or whatever will fit. Pipe nice tall swirls on each cupcake.
- Top with a pink gumball.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
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Heather Kinnaird says
if it weren't for my husband, my whole house would be pink 🙂 these cupcakes sounds just about perect
Amanda @ Cookie Named Desire says
I love how cute these cupcakes are! And I love all that Kitchenaid is doing. I definitely want a pink mixer!
Melissa | Persnickety Plates says
Love the swirls! Where did you get your individual cupcake stands? I went to HomeGoods with those exact ones in mind but couldn't find any =)
Looks Amazing. Thank you for linking up with us at #HomeMattersParty. See you again next week.
Susan Carraretto says
So cute! I pinned it. Thanks for linking up in our round up.