• Savor || Gran's Strawberry Cupcakes

    Posted by Megan Cash

    savor (v) - to taste and enjoy completely. // A bi-weekly blog series from our kitchen, celebrating the simple pleasure of good food.

    Summer is over, but the strawberries are still looking beautiful... take one last bite of warm weather with these easy and yummy strawberry cupcakes. My grandma made them every Easter, and I tend to whip them up whenever I get a little homesick. <3



    • 2 cups sugar
    • 2 3/4 cups cake flour, sifted
    • 1 3oz box strawberry jello
    • 2 1/2 tsp baking powder
    • 4 eggs, room temperature, separated
    • 1 cup whole milk
    • 1 cup butter
    • 1 tsp. vanilla
    • 1/4 tsp. sea salt
    • 1/2 cup fresh strawberries, mashed

    For the icing:

    • 5 T butter, softened
    • 2 tsp. vanilla
    • 1 8oz pack Neufchatel cream cheese, cold
    • 1 tsp. meringue powder (optional)
    • 4-5 cups powdered sugar


    1. Preheat oven to 350, and drop in your cupcake liners. I used pretty teal ones to contrast with the pink cake.

    2. Cream butter, sugar, and strawberry gelatin until light and fluffy. Beat in egg yolks one at a time. Add vanilla. Set aside.

    3. In a separate bowl, sift the flour with the baking powder and salt. Stir into your creamed mixture from step 2, alternating with the milk. Stir in your mashed strawberries. Set aside.

    4. With clean beaters and a clean metal bowl, whip your egg whites until stiff peaks form. Fold into your batter. (This lightens up what would otherwise be a pretty dense cake, and using room temperature eggs helps the whites to achieve their maximum volume in no time!)

    5. Spoon into cupcake liners, 2/3 full.

    6. Bake 20-25 minutes, or until toothpick inserted in center of cupcakes comes out clean. (If your oven heats unevenly, rotate pans halfway through.) 

    7. Repeat until all your batter is used up; Yields about 4 dozen cupcakes...or way more cute little mini cupcakes.

    8. Meanwhile, for the icing: beat the softened butter and neufchâtel (aka 1/3 less fat cream cheese) until light and fluffy. Add salt and vanilla. Add in powdered sugar, 1/3 cup at a time until you get a good frosting consistency. Beat in the optional meringue powder to help your icing keep its shape at room temperature...I've had trouble with cream cheese frosting running off of cakes if they're sitting out at a dinner party, so this little trick saves me. ;)

    9. Chill your icing in the freezer for about 30 minutes, while your cupcakes are cooling. When ready: either just spread onto cooled cupcakes, or spoon into a pastry bag and pipe perfect little swirls - your choice! Top with strawberry slices or sprinkles. Refrigerate -or- serve and enjoy!

    I served them on my favorite cake plate that my grandmother left to me... missing her kind of a lot today. <3