I have always loved strawberries. Growing up, they were my favorite fruit. I’d always get a bunch of them when they were in season, wash and cut them, and cover them in sugar. Duh! Then I’d have them ready to eat everyday after school.
So naturally I am a big fan of a good strawberry cupcake as well. And these puppies don’t disappoint.
The strawberry speckled cake and the light strawberry icing just melts in your mouth. I could eat these all day long.
My husband, who is not a big sweets person (I know, crazy right!?), is one of my taste testers. I know. That seems weird since I just said he’s not a sweets person. But he’s great at giving me his honest opinion and if he tells me it’s good, just too sweet, I totally ignore him . There’s no such thing as too sweet.
When I took a forkful of this cupcake to him to taste, he immediately stopped what he was doing, gave me a wide eyed look, and said “That is gooooood.” He then followed me to the kitchen to come get his own. No joke. And I couldn’t blame him. Like I said, this recipe doesn’t disappoint. Not if you like strawberry. Whether you like things super sweet or not, this delivers.
So here you go! Enjoy!
These cupcakes are a slight modification of this vanilla cake recipe from Beyond Buttercream. She has a very detailed description of ingredients and why and what to use, so I recommend you check it out.