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Strawberry Cupcakes

Makes 24 cupcakes
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Ingredients Method

Ingredients
  

  • 1 cup butter softened
  • 3/4 cup sugar
  • 1 cup strawberry preserves
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 16-ounce package frozen sliced strawberries, thawed and pureed
  • 1/2 cup whole buttermilk
  • 2 tablespoons strawberry extract
  • Strawberry Filling recipe follows
  • Fluffy Strawberry Frosting recipe follows

Method
 

  1. Preheat oven to 350°. Line 2 (12-cup) muffin pans with paper liners.
  2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Beat in strawberry preserves. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, combine flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture, alternately with strawberry puree, beginning and ending with flour mixture. Beat until well combined. Add buttermilk and strawberry extract, beating to combine. Spoon batter into muffin cups, filling three-fourths full. Bake for 18 to 20 minutes or until a wooden pick inserted in centers comes out clean. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on wire racks.
  4. Using a melon baller, scoop out and discard about 1 tablespoon cake from the center of each cupcake. Fill indentations with Strawberry Filling. Spread or pipe Fluffy Strawberry Frosting over cupcakes.