White Almond Cupcakes with Strawberry Buttercream

Posted on July 31, 2015 by Anne Milneck | 4 comments

Summer's bounty of fresh local strawberries has us thinking about one thing: cupcakes. In this recipe, we combine fresh strawberries with our strawberry and raspberry extracts to make a delicious buttercream frosting to top golden brown white almond cupcakes. Enjoy!


Makes 2 dozen cupcakes

Nonstick cooking spray

2 1/4 cups cake flour (9 ounces)

1 cup whole milk, at room temperature

6 large egg whites (3/4 cup), at room temperature

1 Tbl Almond extract

1 tsp Vanilla extract

1 3/4 cups granulated sugar (12 1/4 ounces)

4 tsp baking powder

1 tsp Murray River Salt

1 1/2 sticks softened butter


Set oven rack in middle position. Heat oven to 350 degrees. Place cupcake liners in cupcake pan and spray the liners with nonstick spray.

Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.

Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

5. Divide batter evenly among cupcakes and spread batter to pan walls and smooth tops. Bake until thin skewer or toothpick inserted in the center comes out clean, 15 to 22 minutes.

6. Let cakes rest in pans for 3 minutes then invert onto wire racks. Reinvert onto additional wire racks. Let cool completely.

Butter Frosting Ingredients:

2 sticks softened butter

6 cups confectioners' sugar (1 pound)

2 tsp Strawberry Extract

2 tsp Raspberry Extract

1 Tbl whole milk

pinch Murray River Salt

1 cup chopped strawberries


Beat butter, confectioners’ sugar, Strawberry Extract, Raspberry Extract, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high (high if using handheld mixer); beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Fold in the fresh Strawberries. Avoid overbeating, or frosting will be too soft to pipe. Add additional confectioners' sugar as needed to increase smoothness of frosting.

A tip from a Pastry Chef: Fresh Strawberries are a difficult fruit from which to coax full, sweet flavor. The sugar and butter in this buttercream are rich and sweet which makes it difficult for a flavor to shine through. The Strawberry Extract will heighten the flavor of the fresh strawberries, while the Raspberry Extract will boost the sweetness.

What are your favorite summer flavors to bake with? Let us know in the comments!



4 Responses


August 18, 2015

Hi Susan,
Looks like we’ve got the pinterest button up and running. Thanks!


August 07, 2015

The “Pin It” button does not seem to be working on this recipe.


August 05, 2015

I consulted with Brittney who tested this recipe and is also an advanced pastry student. She, too, had difficulty with the buttercream. The original recipe stated 4 cups powdered sugar and we upped it to 6. Even at that ratio, we still had a bit of separation like what you described. Because the water content in strawberries is inconsistent, you may have experienced more juciness than we did. And we all know water and oil don’t mix. So Brittney’s advice is to up the sugar even more to bring everything back together. Brittney also noted that she always approaches a buttercream with cold-ish butter. She allows a stick of butter from the fridge to sit out only for about 15 minutes.

I hope this helps. Do not hesitate to contact us if we can do anything else. thanks!



August 02, 2015

The cupcake was excellent! Fluffy and very tasty.
The frosting caused me some problems. The buttercream looked perfect (and tasted pretty good) before I added the fresh strawberries; for a few minutes, it looked okay, but not thick enough to attempt to pipe it on the cupcakes. After a few more minutes, the frosting began to separate, with a layer of juice accumulating at the bottom of the bowl.
I am not a novice baker, so I am curious what I missed.

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