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Strawberry Cupcakes – The Recipe ReDux


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup butter or shortening (I uses 1/4 cup of each)
  • 1 1/2 cup sugar (I decreased significantly from Mom’s original recipe)
  • 1 teaspoon vanilla extract (use good quality vanilla!)
  • 2 eggs
  • 1 1/3 cup sour milk (1 1/3 tablespoon vinegar + enough 1% milk to make 1 1/3 cups)
  • 30 small-medium fresh strawberries washed and dried
  • 2 tablespoons unsalted butter
  • 3 ounces 1/3-reduced fat cream cheese
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon beet juice for pink color


  1. Place 30 paper cupcake liners in muffin pans.
  2. Stir together flour, powder, soda and salt; set aside.
  3. In large mixing bowl beat shortening/butter with electric mixer for 30 seconds. Add sugar and vanilla; beat till well combined. Add eggs one at a time, beating well after each.
  4. Add dry ingredients, alternately with sour milk, beating on low speed after each addition just till combined (I often use a wooden spoon because it gets less spatters around my kitchen.)
  5. Place 1 tablespoon batter in bottom of cupcake liner; place 1 strawberry on top. Top with 1-1 1/2 batter.
  6. Bake in 350 degree oven for 20 minutes or until toothpick inserted comes out clean. Do not overbake! Cool in pans for 10 minutes.
  7. For FROSTING: Using an electric mixer, cream together butter and cream cheese for 2 minutes. Mix in powdered sugar and vanilla and beet juice. Lightly frost completely cooled cupcakes