Sweet Treat: Strawberry Cupcakes from Scratch

In an attempt to do something for my birthday that I never really do, I decided to make cupcakes from scratch. What? I know right? I've seen entirely too many images and posts on various blogs and instagram accounts were people are making these amazing baked goods from scratch...so I figured why can't I? And so I did. I think the results were fantastic for a first time baking from scratch experience. If you would like to know how I made the strawberry cupcakes below, just continue reading.

Strawberry Cupcakes from Scratch 

yields 24+ cupcakes 

(Strawberry Cupcake Batter)

Ingredients

2 cups white sugar 

1 (3 oz) package strawberry flavored Jell-O

1 cup baking butter, softened

4 large eggs (room temperature)

2 3/4 cups All Purpose pre-sifted flour 

2 1/2 teaspoons baking powder 

1 cup whole milk (room temperature)

1 tablespoon vanilla extract

1/2 cup strawberry puree made from frozen sweetened strawberries

Directions

1) Preheat the oven to 350 degrees and line muffin pan with cupcake liners

2) In a large mixing bowl, cream together the butter, sugar and dry strawberry Jell-O until light and fluffy with an electric mixer

3) Beat in eggs one at a time, making sure to mix well after each egg is added

4) Combine the flour and baking powder then stir into the batter alternating with the milk

5) Blend in the vanilla extract and strawberry puree

6) Divide the batter evenly between the prepared muffin pans

7) Bake for 25 minutes in the preheated oven or until a toothpick inserted into the center of the cupcakes comes out clean

8) Allow the cupcakes to cool in their pans for 10 minutes before tapping out to cool completely

(Cream Cheese Frosting)

Ingredients

4 oz baking butter, softened 

4 oz cream cheese, softened

2 cups confectioners powdered sugar 

1 teaspoon vanilla extract

Directions

1) In a large mixing bowl, beat together the butter and cream cheese with an electric mixer

2) With mixer on low speed, add the powdered sugar half a cup at a time until smooth and creamy 

3) Beat in the vanilla extract

4) Refrigerate to thicken 

TIP: If using the cream cheese frosting recipe above, I would recommend preparing the night before if possible or a few hours before you start making the cupcake batter 

Are you going to give this recipe a try? If so, I would love to know how it turned out for you! Please leave a comment below.