strawberry cupcakes

Beth Huckaby

ingredients

Cake

1 cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 1/4 teaspoons baking powder
1/8 teaspoon salt
3/4 cup granulated sugar
2 large eggs, at room temperature
1 1/4 teaspoons pure vanilla extract
4 tablespoons unsalted butter, melted
1/4 cup vegetable oil
1/2 cup milk, at room temperature

Frosting and Topping

6 tablespoons unsalted butter, softened
2 cups confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
Pinch of salt
2 tablespoons milk or heavy cream
Strawberry jam

directions

Cake

1
Preheat the oven to 350°.
2
Line a 12-cup muffin tin with paper or foil liners.
3
In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.
4
In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes.
5
Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl.
6
Add the dry ingredients and milk in 3 alternating batches, beating well between additions.
7
Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.
8
Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean.
9
Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.

Frosting

1
In a medium bowl, using a handheld electric mixer, beat the softened butter at medium speed until smooth.
2
Add the confectioners’ sugar, vanilla extract and salt and beat the mixture at low speed just until combined.
3
Increase the mixer speed to medium and beat until smooth.
4
Add the milk or heavy cream and beat until light and fluffy, about 2 minutes.
5
Mix the frosting with strawberry jam to taste.
6
Spread the frosting on the cooled cupcakes and serve.

notes

The unfrosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days or frozen for up to 1 month. The white buttercream frosting can be refrigerated in an airtight plastic container for up to 2 days. Return to room temperature

Source: Beth Huckaby