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Strawberry Cupcakes | www.tasteandtellblog.com

I usually have a “go-to” cookbook or two. I’m sure most of you know what I’m talking about. A cookbook (or website) you can go to and get a recipe to make that you know will turn out, because everything you’ve made from that book has been great. I actually have been making a lot of recipes from 2 cookbooks lately, and they are both Martha Stewart cookbooks. Every Day Food: Great Food Fast and her Cookie Book have both been very successful for me. So when I saw that she was coming out with a cupcake book – you better believe I’d be first in line!

I’m so glad I chose Martha Stewart’s Cupcakes as the Cookbook of the Month, because I can tell that I’m going to have tons of fun. In fact, I may even get ambitious and post more than one a week.

For my first try out of the book, I debated between these strawberry cupcakes and a rhubarb cupcake. Both ingredients in season, and I really had a hard time deciding. But the strawberry cupcakes won out, mainly because they look so impressive!

I’m so glad I chose this one, because they were delicious!! I did have a couple of issues along the way, though. First of all, I live at almost 4800 ft. elevation. I’ve never made alterations in my baking for elevation – things usually work out for me. But when I took the first pan of these out of the oven, I could tell things weren’t working correctly. They were falling in the middle and they baked way faster than the recipe said. So I went online and did a search for high elevation changes, just as an experiment. I went back and upped the temperature 25F, and baked the next pan for only about 15 minutes. And they came out perfectly! I guess I do need to start making high elevation changes…

The only other issue I had was that I got 44 cupcakes out of the recipe instead of the 34 that it claims. But that seems to happen to me a lot with cupcakes and cookies – I’m not sure why. So the recipe below says that you’ll probably get 40 – 44 cupcakes.

Please also note that the recipe does not include the high altitude changes I made.

Recipe Rating: 4.25 out of 5

Strawberry Cupcakes
Prep time
Cook time
Strawberry cupcakes, made with fresh strawberries, are topped with a strawberry infused meringue buttercream.
Serves: 40-44 cupcakes
  • 2¾ cups all-purpose flour
  • ½ cup cake flour (not self rising)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2¼ cups sugar
  • 1½ teaspoons vanilla extract
  • 3 large whole eggs, plus 1 egg white
  • 1 cup milk
  • 2 cups finely chopped strawberries, plus more for garnish
Strawberry Meringue Buttercream
  • 1½ cups fresh strawberries (8 ounces), rinsed, hulled, and coarsely chopped
  • 4 large egg whites
  • 1¼ cups sugar
  • 1½ cups (3 sticks) butter, cut into tablespoons, at room temperature
To make the cupcakes:
  1. Preheat the oven to 350F. Line standard muffin tins with paper lines.
  2. Sift together the flours, baking powder and salt. Set aside.
  3. Put butter, sugar and vanilla in the bowl of an electric mixer. Cream on medium-high until pale and fluffy. Add the whole eggs and egg white, one at a time, beating until each is fully incorporated. Scrape down the sides of the bowl as needed. Change the speed to low, add the flour mixture in 2 batches, alternating with the milk. Beat until well combined. Fold in the chopped strawberries by hand.
  4. Fill each paper liner with batter ¾ full. Bake, rotating the pans half way through, until golden and a toothpick inserted in the middle comes out clean, 20 – 30 minutes. Transfer to wire racks to cool for 15 minutes, then turn cupcakes out onto rack to let cool completely.
  5. To finish, fill a pastry bag fitted with a large open-star tip with the buttercream. Pipe buttercream onto each cupcake, swirling tip and releasing as you pull up to form a peak. Just before serving, top each cupcake with a thinly sliced strawberry.
To make the buttercream:
  1. Puree strawberries in a food processor. Combine egg whites and sugar in the heatproof bowl of a standing electric mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
  2. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, mix until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
  3. With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, scrape down sides of bowl with a flexible spatula and switch to the paddle attachment; continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Add strawberries and beat until combined. Stir with a flexible spatula until the frosting is smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
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36 Responses to Strawberry Cupcakes {Cookbook of the Month Recipe}

  1. kristina says:

    Oooh! I just purchased this cookbook, so I'm so excited you'll be testing the recipes this month. Those look perfect! Very impressed with your icing swirls.

    K x

  2. Patsyk says:

    I simply must have that cookbook! I have been waiting for it to hit the bookshelves, and after all the success with her Cookies book I'm sure every recipe in this one is a winner, too!

    Your cupcakes look perfect!

  3. Sylvie says:

    I have just bought some red & white polka dot cupcake cases, those would be the perfect recipe to use them with!

  4. kat says:

    Love strawberry cupcakes! Martha was making cupcakes the other day on her show & said the number of cupcakes can be effected by how much you beat up the batter.

  5. eatme_delicious says:

    Ooo I'm going to have to try that strawberry meringue buttercream!

  6. Katrina says:

    Those look so good. I just want to slurp the frosting right off the cupcake!

  7. Jean Bugs says:

    I got my book early Tuesday morning when they hit the shelves! These look awesome! They look like Martha baked them herself! lol I did the ginger molasses cupcakes…OMG!

  8. Jean Bugs says:

    🙂 Take a look! I just finished the post. I'm so excited about this book and cooking along with you!

  9. Abby says:

    CUTE pic. I was planning to make strawberry cupcakes next week for a co-worker's birthday!

    I love Martha.

  10. Rosa's Yummy Yums says:

    What gorgeous cupcakes! Very pretty!



  11. Grace says:

    i love the color of these, first and foremost. i also love the strawberry half sticking straight up out of the delectable frosting. bravo. 🙂

  12. Avanika [YumsiliciousBakes] says:

    Great picture! I'm desperately waiting to bake from this book! Your cupcakes just re-inforced that feeling!

  13. kamailesfood says:

    These cupcakes scream summer! The frosting looks so yummy and I usually am not a frosting fan.

    You may tempt me into buying this cookbook. Although, I probably don't need another cupcake book. What am I saying? I can always use another cupcake book. 🙂

  14. Maria says:

    I want that cookbook! Love the pink cuppycakes!

  15. oneordinaryday says:

    I was looking through this cookbook the other day. You did a beautiful job with your cupcakes. They look great.

  16. Paula says:

    That strawberry meringue buttercream frosting sounds wonderful! I've not heard of that before, although that's not saying much 'cuz I'm not much of a baker. 🙂 These sounds and look delish!

  17. PheMom says:

    Those look so amazingly perfect! I can't wait to get my hands on that book!

  18. Steph says:

    I'm definitely making the strawberry SBMC!

  19. Sandy says:

    Anything with strawberries is delicious – in my mind (and mouth!) 🙂

  20. Ingrid says:

    I had that book pre-ordered and have been reading and drooling over it all week!

    Your cupcakes look lovely.

  21. Brilynn says:

    I just got the book recently too but haven't had a chance to bake from it yet, it looks so good though. I love Martha's Cookie book.

  22. MindyW says:

    Wow! That really makes a ton of cupcakes! What do you do with them all? Sounds like a fun cookbook.

  23. Kristy says:

    I am going to have to go and get that cookbook. Thanks for sharing. Those cupcakes look so yummy!

  24. Talia says:

    Thanks for vetting that for us so quickly! I've put the cookbook on my wishlist for an upcoming birthday, but may have to go ahead and try these. Grin.

  25. Sippity Sup says:

    Thanks for visiting SippitySup! I swear I was not copying you when I did strawberry cake today. You cupcake version looks fab! GREG

  26. sheila says:

    I always buy her Holiday magazines at Christmas. One of them (Cookies:2003?) is still one of my favourite baking books ever. And it's a magazine!

    Love the idea of a meringue buttercream.

  27. Katie says:

    Wow they look wonderful and so summery. They are making me smile just looking at them

  28. How To Eat A Cupcake says:

    Are all the recipes in that book written for so many cupcakes??? Geez!! Who is Martha trying to feed? Lol ;D

  29. Shannon says:

    Delicious! I need her Cupcake book! I have her cookie book and I use it pretty much any time I bake cookies. They look amazing!

  30. Mrs. L says:

    I've been looking at that recipe in the book to try too. Can't wait to see what other cupcakes you try!

  31. bakersbakery says:

    I've been thinking about getting this book, but was worried about having a whole book devoted entirely to cupcakes since I don't make them that often… Now I'm definitely considering it again. These look great!

  32. Psychgrad says:

    It's interesting how elevation makes such a difference in baking. These looks delicious. Love the sky-high icing. Yum! Not sure why I'm looking at cupcakes after a weekend full of them. But these look pretty irresistable.

  33. Rebecca says:

    Do you think this would be fine with whipped cream and a strawberry garnish instead of the buttercream icing?

  34. Deborah says:


    I'm pretty sure it would work with a whipped cream topping. Let me know if you try it and how it turns out!

  35. Ashley says:

    I altered this recipe using 1/2 c pureed strawberries with 1/2 cup of milk (skim – unfortunately..this was by accident) and 1, 1/4 teaspoon of vanilla extract + 1/4 teaspoon strawberry extract.
    I think this is the best strawberry cake recipe that I’ve come by which uses all “real” ingredients (no strawberry nesquik or strawberry jello gelatin). I really liked my modifications but found that it could still use an extra strawberry “oomph”..maybe I should have used 1/2tsp. strawberry extract instead of just 1/4tsp, or upped the puree.

    Also, not sure what could have caused this but my batter came out really thick..it was difficult for my kitchaid mixer to mix at some points, to where I had to do more, and quicker, batches of altering of the flour vs. milk content. As a result, the final product also came out sort of thick and floury tasting..once you get past the explosion of strawberry in your mouth.

    All in all..it packs alot of strawberry taste, isn’t overly sweet, and is surprisingly silky smooth (not something I’ve come across before), so I will be using this recipe again. I think my small issue with the flour taste could be easily fixed. I’m no pro-baker though..so can someone help me out on this?

    • Deborah says:

      @Ashley, I remember my batter being a little thicker than, say a cake mix, but I don’t think mine was that thick. I’m not sure why yours was so thick, but I’m glad you liked the finished cupcakes. And I think the intensity of the strawberry flavor has a lot to do with how flavorful the strawberries are to start off with. My strawberries were just ok, but I cannot wait to try this again when strawberries are in season here. I think fresh, in season strawberries would make a big difference.

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