Strawberry Milk Cupcakes

(recipe adapted from The Kitchn)

Strawberry Milk Cupcakes 

 (makes 12 cupcakes)

3 C flour
1 C sugar
1 Tbl baking powder
1/4 tsp salt
1/4 tsp baking soda
1/2 C butter (at room temperature)
1 tsp vanilla
2 eggs (at room temperature)
1 1/2 C strawberry milk

• Preheat oven to 325 F. Insert the liners into a medium cupcake pan.
• Place the butter and sugar in a bowl and mix together using the mixer's medium speed. Scrape down the sides and add the vanilla extract. Mix until the batter is light fluffy.
• Slowly, incorporate the eggs one at a time, mix well
• In a separate bowl, sift together the flour, baking powder, salt, and baking soda.
• Gradually add the dry ingredients and the strawberry milk to the batter, mixing well until you have a smooth, uniform batter.
• Fill the cupcake liners 2/3 full
• Place in the oven and bake for 20-25 min or until the cupcakes are springy and a toothpick inserted into the center comes out clean.

Classic Buttercream Frosting

2 Tbl heavy whipping cream
1/2 butter (at room temperature)
1 Tbl vanilla extract
3 C powdered sugar

• In a mixer, beat butter, then gradually add cream, vanilla extract, and powdered sugar. Mix until the frosting is smooth and holds a stiff peak

*photos courtesy of Evan's Kitchen Ramblings