Ingredients
- ½ cup butter, room temperature
- 1 + ½ cups granulated sugar
- 3 T. vegetable oil
- 4 eggs, room temperature
- ½ cup milk
- 2 tsp. vanilla extract
- 2 tsp. baking powder
- ½ tsp. baking soda
- 2 cups cake flour
- 1 cup finely diced strawberries
- ¼ cup pink sprinkles
- 1 cup butter, room temperature
- 3 cups powdered sugar
- 2 tsp. vanilla extract
- 4 T. milk
- electric pink, electric purple, deep pink gel paste color
- Pink gumballs
Recipe Description
October is breast cancer awareness month, which I’m happy to join in on. I made some funfetti strawberry cupcakes with a pretty neat pink swirl vanilla frosting. The cupcake topper is a pink gumball that I thought would really go with my color theme. The funfetti part of the cupcakes are the pink ribbon spinkles. I just topped some into the batter along with some finely diced strawberries and give it a stir. It leaves the inside of the cupcakes with pockets of different colored pinks and bits of strawberry.
The cupcakes are soft and spongy. They hold onto the fresh strawberry flavor really well. Sometimes a cake can totally hide flavors like fresh strawberries. I think the more dense your cupcake recipe is, the harder it is to take on a fresh fruity flavor. Of course that’s just my opinion, I have no proof to back that up other than years of baking several times a week.
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