When I was growing up I was one of the coolest kids I knew.
Not because I was actually cool. It was because out of everyone I knew we were the only family in the world who had a strawberry patch in our very own backyard. It’s true; try not to get too jealous.
In all seriousness this strawberry patch was a miraculous answer to the crazy-hot dog days of summer. The berries that grew didn’t have that perfectly uniform strawberry-ness to them that the ones in the store had. They were odd, misshapen, sometimes more red than anything I can imagine, and more often than not very small in comparison. They were magical.
My mom would have us pick them and was them, and we would always get in trouble for our inability to resist the fragrance radiating off of them. They smelled like pure strawberry sugar. We were helpless to their charms.
We would have cakes, mostly strawberry shortcakes, that were made from the strawberries of our garden. Before I jumped into my dump-cake-for-a-birthday-cake phase all I ever wanted was a strawberry cake with strawberry icing. Oh, and strawberries.
Time to relive that natural decadence my friends! Fabulous homemade strawberry icing meets over-the-top pound cake in cupcake form. I promise you no better dessert exists, even though after eat 4 you’ll get a stomachache. Don’t let that stop you, I just feel it’s necessary to warn you.
POUND CUPCAKES WITH HOMEMADE STRAWBERRY BUTTERCREAM
- 2 sticks butter, softened
- 1 1/3 cups sugar
- 4 eggs
- 1 Tbsp vanilla
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
Preheat oven to 350. Cream together the butter and sugar. Mix eggs in one at a time. Sift together the dry ingredients and fold into the wet ingredients until well combined. Line a muffin tin with muffin cups and fill each one 2/3 of the way full (the batter will be thick). Bake at 350 for 15-20 minutes until golden brown and a toothpick comes out clean. Let cool completely before frosting.
HOMEMADE STRAWBERRY BUTTERCREAM
- 1 stick butter, at room temperature
- 2 pounds powdered sugar
- 6-7 strawberries, washed, hulled, and chopped
- 2-3 Tbsp milk
Cream the butter. Add in the sugar and strawberries, mix well. As you mix the juices from the strawberries will release, making the buttercream more spreadable. If you aren’t getting much juice out of them mix in the milk 1/2 a tablespoon at a time until desired consistency is reached. Keep frosting cool so the macerated strawberries won’t make it too runny. When cupcakes are cool frost immediately before serving. Devour!
Now is that strawberry love or is that STRAWBERRY LOVE?! Eat up my friends!
How many cupcakes does this make? Thanks 🙂
it will obviously all depend on how full you fill the cupcake cups, but mine ended up making 18 in a standard-size muffin pan!
Strawberry buttercream is something I must have soon!
How much is 1 stick of butter? 1/2 cup? 1 cup?
Thanks Heather! These look fantastic!
1 stick of butter is 1/2 a cup, also considered 1/4 of a pound 🙂 or 8 Tbsp! 🙂
OMG these pound cupcakes sound heavenly! Strawberries scream summer to me and these seem like the perfect summer dessert!
you know how sometimes you see a recipe and you just know you have to make it? This is one of them. Oh yes, it is…
Hi Heather, Hope you are doing well. Just thought I would pop in and catch up on your blog! These cupcakes look fabulous as do the vegetable ravioli! You have several recipes that I’m excited to try. I especially like the frosting on these cupcakes- I love it when I can taste the fresh fruit in the frosting. Happy blogging!
oh em gee. my face needs these.
These look delicious! Your photos are beautiful. I want me some strawberry love!!!!
These looks amazing!
This looks so heavenly. I am a huge fan of strawberries!
You are still one of the coolest kids I know 🙂
Yummy! What a perfect thing for summer! 🙂
I need this right now. I don’t even like icing, but that looks incredible!
These look terrific! Pound cupcakes… brilliant!
I WISH I had a strawberry patch in my back yard right now. There’s nothing like homegrown strawberries, it makes me wonder what it is they have at the stores…
omg yum!!!
Oh my gosh. Yum. That last picture just about killed me. Would it be wrong to eat one for breakfast?!
I need that strawberry buttercream on top of every dessert!
I’ve never seen pound CUPcakes before! So clever – I love the portability! Would be a great holiday gift for coworkers 🙂
Yum! We had strawberries in our garden too. Best childhood memories picking those and eating them without mom seeing!
That’s certainly strawberry love=) Tried the strawberry patch thing for years, but the chipmunks always seem to win=( I love this combo, my girls are going to love “taste testing” this one. Thanks for sharing.
Yummy! Beautiful!
YUM. I just made a very similar frosting and absolutely love the fresh strawberries throughout. These looks beautiful!
You are the coolest kid on the block to have a strawberry patch. I grew up in NJ and Ma would take us strawberry picking- those are the best strawberries, the fresh off the vine ones. Your buttercream looks so delicious!