strawberry cupcakes

I have neglected this blog so much that's it's now coming back and biting me in the butt. I wanted to make strawberry cupcakes this week, and I knew I had a really good recipe that I was sure I was going to find on my blog by typing strawberry. Guess what?! I didn't blog about the cake I had made with that recipe.

So I searched on my Pinterest boards (nope) and my RSS feed (nope) and finally found it by googling a couple of key words from the original recipe and picking the links from blogs I love.

So there, I'm blogging about it so next time I type Strawberry Cake in my search engine, this page will pop up!

This was the first time I had made this recipe into cupcakes and it was just as good as the cake layers. They dome nicely, brown nicely and the recipe yields about 29 cupcakes using my bigger scoop.

They are nice and moist and the strawberry flavor is awesome!

Strawberry Cake
recipe adapted from Sweetapolita
2 x 9 inch layers or over 2 doz cupcakes

2 cups white sugar
1 (3oz) package of strawberry gelatin (JELL-O)
1 cup butter, softened
4 eggs, room temperature
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 tsp salt
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1 small jar strawberry puree baby food (about 1/2 cup)

Grease and line two 9″ round pans or put liners in a cupcake pan.

In a large bowl, cream together the butter, sugar, and dry strawberry gelatin until light and fluffy. Beat in the eggs one at a time, mixing well after each. Mix vanilla and milk together. Combine and whisk dry ingredients, adding to creamed mixture and alternating with milk/vanilla until just combined. Blend in strawberry puree. Pour into prepared pans.

Bake in 350 F for about 25 minutes for cake or 18-20 minutes for cupcakes until inserted toothpick comes out clean. Allow cakes to cool in pans on wire rack for 20 minutes, then inverting onto wire rack to finish cooling.