The thing about this recipe is that it only yields 12 cupcakes. I know that might not be convenient for everyone, but usually that is just the right amount for me! You can always double (or triple) the recipe if you need to serve more people.
The cupcakes themselves are a moist vanilla made using a very simple from scratch batter that is made using ingredients you probably have in your pantry. And the batter comes together in just minutes. The vanilla cupcake base is a great basic cupcake recipe that I have used again and again. I have even used the recipe as the basis for my cupcake pancake recipe.
This is based off of a food network recipe, which I have altered. The original icing was made just by mixing lime juice and confectioners sugar, but I added some whipping cream to transform the topping from a stiff icing to a light and fluffy frosting. I think it is a big upgrade. I love the lime flavor of the frosting because it is so unexpected, and it compliments the strawberries so well.
Of course my husband prefers the cupcakes without frosting since he isn’t really into sweet (except gummy bears).
I have been making these cupcakes for years and years, and this is a recipe that everyone loves. I like that it is a slightly unexpected flavor combination, and the fresh taste of the strawberries and lime really shines through.
Yields 12 cupcakes
15 minPrep Time
30 minCook Time
45 minTotal Time
- 1 1/2 cups Flour
- 1 1/2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 2 large Eggs
- 2/3 cup Sugar
- 3/4 cup Unsalted Butter, melted
- 2 teaspoons Vanilla
- 1/2 cup Milk
- 1 pint sliced Strawberries
- For the icing:
- 2/3 cup Whipping Cream
- 1 1/2 cups Confectioner's Sugar
- 2 tablespoons Lime Juice
- Preheat the oven to 350 degrees. Line the cupcake tin with cupcake liners. Stir the flour, baking powder, and salt together in a medium bowl.
- In a large bowl with an electric mixer, combine the eggs and sugar. Mix for about 2 minutes until the eggs are light and foamy. As you are mixing, slowly add the butter and then the vanilla. Be careful to heat the butter until it is just melted, you do not want to overheat the butter, or else you might accidentally scramble your eggs.
- Slowly add half of the dry ingredients to the wet ingredients, while mixing with the electric mixer. Then add the milk and the rest of the dry ingredients. Mix until just combined.
- Fill the cupcake tins until they are about 1/3 full. Then add 2-3 slices of strawberries on top of the batter. Then add more batter on top until the cupcake tins are 3/4 full.
- Bake for 25 - 30 minutes or until fully cooked. This can be tested by inserting a toothpick in the center of a cupcake, when they are fully cooked the toothpick will come out clean.
- As the cupcakes cool, mix the icing together. Pour the whipping cream into the bowl of an electric mixer and whip on a medium speed until the cream forms soft peaks. Then add the confections sugar and lime juice and beat until semi-firm.
- Frost the cupcakes once they have cooled completely, and top with a strawberry (I sliced them in half so they would stay put).
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