Strawberry Swing Cupcakes

Strawberries and cream. A flavor couple that has stood the test of time, evolving but always staying committed to each other. While you can't go wrong with a large bowl of ripe of strawberries and fresh whipped cream, these cupcakes may become a new favorite and since they use strawberry jam, a great way to get your fix even after the weather has turned.

This recipe showed up on my Pinterest feed (yes, I am a Pinterest-er), and I was instantly intrigued by the title. Not too often do I see a recipe that doesn't involve fifteen desserts rolled into one and then baked together and then covered in chocolate and sprinkles. Also they make me think of strawberry ice cream and when in doubt, you can't go wrong with strawberry ice cream.

Strawberry Buttermilk Cupcakes

(adapted from Take a Megabite)

• 2 cups all purpose flour
• 1/2 t baking powder
• 1/2 t baking soda
• 3/4 t salt
• 1 cup buttermilk 
• 1 cup sugar
• 1/2 butter
• 2 eggs plus 1 egg yolk
• 2 1/2 t pure vanilla extract

1) Preheat oven to 350 degrees

2) Whisk together flour, salt baking powder and soda

3) In a separate bowl or mixer beat sugar and butter until smooth. Add eggs, yolk and vanilla. Carefully add in the flour mixture, alternating between mixing to avoid a kitchen full of flour. 

3) Place in muffin tins. Normally fill about 3/4 full but sometimes I like larger cupcakes so I filled almost to the top, especially if using the wax paper shown below. 

4) Bake for 15-18 minutes and then wait patiently until they cool so you can add the frosting, aka the best part. 

Strawberry Jam Frosting
(also adapted from Take a Megabite)

• 8 t butter or 1 stick 
• 1/2 t pure vanilla extract
• 1/2 cup strawberry jam (I used one from Trader Joe's, inexpensive and all natural!) 
• at least 3 cups powdered sugar 

1) Beat butter until smooth, add vanilla and jam. Slowly add powdered sugar until it looks fluffy and kind of shiny. To be honest, I lost track of the exact amount but I wanted to have plenty of frosting so I added a little more than the original recipe. 

2) Try to exhibit some self control and not eat all it straight out of bowl...Now pipe or just spread onto cupcakes. I didn't add the dried strawberries because they were expensive but next time I will probably splurge just because they would look really pretty. 

 

They were absolutely delicious, the buttermilk made them really moist and added a slightly tangy rather than sickly sweet taste. Not to mention the frosting which tasted like a strawberry patch in heaven. Two cupcake covered thumbs up!