It is defintely getting warm here in Texas! We had a much colder winter than usual, which is seemingly making it harder to adjust to the heat and humidity. Whenever it heats up, I begin to crave lighter desserts. Fruit flavored desserts tend to be my favorite. Although, I’m allergic to several types of fruit. Luckily, strawberries are not one of them. I absolutely adore strawberries. They’re just so light and refreshing. They seem go hand and hand with summer.
That being said, I felt I had to make recipe that combined my love for strawberries with my love for cake. Yep, they are almost equal. I encompassed the two in a sweet and airy cupcake. These strawberry cupcakes are perfect for any picnic or backyard cookout. They are full of sweet and tangy strawberry flavor. I used strawberry jam to make the icing, so you can continue making these even when strawberries are no longer in season. That way, you can have them year round!
Line 24 muffin tins with paper liners and preheat oven to 325 degrees. Mix the melted butter and sugar together in a large bowl.
Add the egg whites and flavoring. Mix well.
Stir flour and salt together, and gradually add to dough
Alternating with milk. (be careful not to overmix or you will have tough cake)
Scoop into muffin cavities and bake for 18–22 min or until top is set and lightly golden along the edges.
Set aside to cool.
Prepare icing by creaming butter. Mix in strawberry jam. Add confectioners sugar, one cup at a time.
Add in creamer slowly. Follow with flavorings
Fill piping bag with icing, and swirl onto cupcakes. Garnish with strawberry slice and serve.