{create} strawberry cupcakes

Last week was my best friends birthday {hi Val!}. And what's the best way to celebrate birthdays? With cupcakes, of course!

I opted for strawberry cupcakes with strawberry glaze. It always feels like summer is just around the corner , to me, when GOOD strawberries start appearing at our farmers market stands.

These cupcakes were not only delish, but I think captured that perfectly light, summer flavor. Oh, and animal print cupcake holders make everything taste just that much better :).

We were meeting for lunch to celebrate, so these cupcakes were packaged up to go.

How cute are these little Martha Stewart to-go bakery boxes? LOVE. (You can find them here.)

Adding ribbon and a couple flower stems makes this little box worthy of a festive birthday surprise.

Ready to make your own summer-in-a-wrapper Strawberry cupcakes?

Strawberry Cupcakes

adapted from Sprinkes (yum!) cupcakes

Ingredients:

• 2/3 cup fresh or frozen whole strawberries (thawed if frozen) 
• 1 1/2 cups Bob's Red Mill gluten free all-purpose flour
• 3/4 teaspoon xantham gum
• 1 teaspoon baking powder
• 1/4 teaspoon coarse salt
• 1/4 cup whole milk (room temperature)
• 1 teaspoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter (room temperature)
• 1 cup sugar
• 1 large egg (room temperature)
• 2 large egg whites (room temperature)

Method:

1. Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a food processor; process until pureed; set aside.
3. In a medium bowl, whisk together flour, baking powder, xantham gum and salt; set aside. In a small bowl, mix together milk, vanilla and strawberry puree; set aside.
4. Cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Mine were perfectly done at 22 minutes. Transfer to a wire rack and let cupcakes cool completely in tin before icing (see below).

Strawberry Cream Cheese Glaze 

adapted from The Cupcake Project 

Ingredients:

• 1/4 cup butter (room temperature)
• 1 8 oz package cream cheese (room temperature)
• 1 cup strawberries, mashed up in a food processor
• 4-5 cups powdered sugar

Method:

1. Cream butter and cream cheese.
2. Mix in the strawberries.
3. Add the powdered sugar to the taste and consistency you prefer. This glaze will be thin, but will set up in the fridge, after you put it on your cupcakes.

Yum!

So friends, let's talk cupcakes. What's your favorite flavor? One of my biggest weaknesses is coconut cupcakes. So good!