Strawberry Stuffed Cupcakes

Just in time for Easter weekend, I present to you this fun and easy cupcake. You all know how much I love stuffing cookies and cupcakes with various truffles and what not, but this time I went with something more natural – a whole strawberry! It is a basic white cupcake that gets a small part of it cored after baking in order to fit the strawberry inside. Then top it off with some fresh strawberry buttercream and you’ve got one heck of a spring-time cupcake.

After celebrating Passover with my brother’s in-laws this past weekend, I don’t have much planned for Easter this weekend. I am working a regular day in the lab today, and am going to a Circa Survive concert tonight. Not exactly festive, but still fun! I will be attending my friend’s annual Easter brunch on Sunday so maybe I can bust out some bunny ears for that ;-).

Two years ago: Eggplant Parmesan

STRAWBERRY STUFFED CUPCAKES

Makes 12 cupcakes

Ingredients:

CUPCAKES

1 cup all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

Pinch salt

3/4 cup sugar

1/4 cup unsalted butter, room temperature

2 egg whites

1 tsp almond extract

2/3 cup buttermilk

FROSTING & FILLING

2 sticks (8 oz.) unsalted butter, softened

1 tsp fresh lemon juice

1/4 tsp salt

4 cups (1 lb.) powdered sugar

1/4 cup pureed strawberries (about 1/2 cup whole strawberries)

12 whole strawberries, hulled

Directions:

1. Preheat oven to 350 degrees. Line a muffin pan with paper liners.
2. In a small bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add egg whites, one at a time, beating well after each addition. Mix in almond extract. Alternatively beat in flour mixture and buttermilk, making three additions of lour mixture and two of buttermilk, beating until smooth.
4. Scoop batter into prepared pan. Bake for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
5. While the cupcakes are cooling, make the frosting. In a medium bowl, beat the butter until creamy then add the powdered sugar, lemon juice, sea salt and pureed strawberries. Continue beating until very light and fluffy.
6. Using a paring knife, carve out a portion from the top of the cupcake resembling an upside-down cone (sized to fit the strawberries). Insert strawberries, pointed end down. Pipe or spread frosting on each cupcake. Enjoy!

Source: Cupcakes adapted from 150 Best Cupcake Recipes, page 85 (gifted to me from Carla). Frosting adapted from Eat, Live, Run.