Last week I whipped up a dessert inspired by all the fresh strawberries you see in the store right now. I love seasonal recipes! We tested the recipe out on a night when I was hosting friends for dinner. Let’s just say all the cupcakes were gone by the end of the night!
The frosting is light and creamy, but won’t keep overnight. So, I only frosted about half the cupcakes. Some people were eating the cupcakes without frosting and the verdict was they were just as good without the frosting!
Strawberries. Jillian just asked me this morning why people are selling strawberries on the side of the road when you can buy them in the grocery store. I thought about it for a sec and was like…because they’re AMAZING. Of course we need them sold on every other street corner!
After buying a flat at Costco, I was looking for recipes to take advantage of my surplus. I’m not ambitious enough to can…but strawberry jam! YUM! Anyway, back to the recipe…my friend told me about Our Best Bites and it happened to have a recipe for Strawberry Cupcakes. It had a few more steps in the recipe than I care for, but it was worth it!!
I changed things up and made a traditional cream cheese frosting instead of the frosting the website recommended…again too many steps. I’m a dump baker…I need to be able to just dump all the ingredients and mix. So, if anyone tries their frosting, let me know how it is! I would’ve been happy to eat the cupcakes sans frosting. The flavor was that good.
Oh and by the way, I made these about a month ago. Soon after my friend Maggie challenged me to a month of healthy eating. And truth be told, I’m a little grumpy when I can’t eat all the yummy things I like. But, my body feels better when I don’t eat whatever I feel like, so there ya go. YOU enjoy the cupcakes, because I won’t be having any for awhile!