Strawberry Cupcakes with Chocolate Frosting

Strawberry Cupcakes with Chocolate Frosting from Pinay In Texas Cooking Corner


For cupcakes:

  • 2 cups sifted all purpose flour
  • 4 eggs, at room temperature
  • 1 cup unsalted butter
  • 1 1/4 cups  sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 2 1/2 tsp baking powder
  • 1/2 cup milk, at room temperature
  • 2 cups fresh strawberries (washed hulled and chopped)
  • 2 Tbsp sugar

For Chocolate Frosting:

  • 1 cup butter
  • 1 1/3 cups unsweetened cocoa
  • 3 cups confectioners sugar
  • 2/3 cup heavy whipping cream
  • 1 tsp vanilla  
  • some more strawberries for topping (optional)


For Cupcakes:

1. In a bowl, mixed chopped strawberries and 2 Tbsp sugar until strawberries are well coated. Cover with plastic wrap and put in the refrigerator until ready to use. 

2. Preheat oven to 350F. Line 2 muffin pans with baking cups. 

3. In a medium bowl, combine the flour,  baking powder and salt.

4. In another bowl, combine the butter, sugar and vanilla.  Beat on medium speed until light and fluffy.  Beat in the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  

5. With the mixer on low speed, add the flour mixture in two additions alternating with the milk, mixing each addition just until incorporated.  Gently add in the chopped strawberries including the syrup from the strawberry-sugar mixture. Continue beating just until well combined.

6. Fill each cupcake liner to about ¾-full.  Bake for about 25 minutes or until light brown or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow to cool in the pans a few minutes, then transfer to a wire rack to cool completely.

7. Frost cooled cupcakes with Chocolate Frosting as desired, and garnish with fresh strawberries.

For Chocolate Frosting:

1. In a bowl, cream together butter and cocoa until combined. Add cream and vanilla, and beat until smooth. 

2. Gradually beat in confectioners sugar until desired consistency is achieved. Adjust by adding more cream or confectioners sugar if necessary.