Happy Friday!! I might as well proclaim this as popcorn week on Treats and Trends because here’s another gourmet popcorn recipe comin’ atcha! If you missed my cinnamon bun popcorn cake you can click here to view the post, but today I’m sharing these strawberry cupcakes! The strawberry flavor from Popularity is another one of my favorites, so I thought it would be fun to make some complementary cupcakes. For the base I pretty much made a vanilla cupcake, but added fresh strawberry puree. It has a subtle strawberry flavor, more like a muffin rather than an intense, pink-colored cupcake. The frosting is really simple since it’s just a basic buttercream recipe. To get the strawberry flavor and color you just mix in some of the puree. Instead of piping big mounds of frosting (like I did in this recipe), I created a flat surface so that I could pile the popcorn on top. Popularity uses natural flavoring when making their strawberry popcorn, so the cake, frosting and popcorn blend seamlessly—you won’t get a mix of different artificial flavors. Not gonna lie, I definitely ate one (or two…) of these for breakfast since I was baking them in the morning. It’s basically like a muffin or a bagel, right?! That’s what I tell myself anyways. Hope you like the recipe :)
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| Servings |
12 cupcakes
|
- 1 1/2 cups flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup strawberries
- 1/4 cup milk
- 1/2 cup unsalted butter
- 1 cup sugar
- 1 large egg
- 2 large egg whites
- 1 tsp. vanilla extract
- 1/2 cup unsalted butter room temperature
- 2 cups powdered sugar
- 1 Tbsp. strawberry puree
- 1/2 tsp. vanilla extract
- 1/8 tsp. salt
- strawberry popcorn
Ingredients
For the cupcakes
For the strawberry frosting
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- Preheat oven to 350F. Place baking cups onto a baking sheet or line a muffin pan with paper liners.
- In a medium bowl, whisk together flour, baking powder and salt.
- Puree strawberries in a blender or food processor. Pour into 1/3 cup measuring cup, then combine with milk in a liquid measuring cup. Save the extra pureed strawberries for the frosting.
- In the bowl of a standing mixer, beat butter on medium-high until creamy. Gradually add sugar and mix until combined. Add egg and egg whites, mixing on low until combined. Scrape down the sides and bottom of the bowl with a rubber spatula if necessary. Then mix in vanilla.
- Alternate mixing in the flour and strawberry/milk mixture, ending with the flour. Mix until combined, scraping down the sides of the bowl if needed.
- Evenly pour into baking cups or a muffin pan. Bake for 20 – 25 minutes, until top is golden brown and feels springy. Let cool on wire rack.
- Beat butter on medium-high until light and creamy. Reduce speed and add powdered sugar, strawberry puree, vanilla and salt, mixing until combined. Scrape down the sides of the bowl with a rubber spatula as necessary.
- Pipe onto cooled cupcakes. Top with popcorn.
The Comments
Jeanette Radmall
What a great idea to put popcorn on cupcakes! A little crunch added to the cupcake goodness!
I’m definitely sharing this recipe with my mom who is a cupcake genius!
Treats and Trends
> Jeanette RadmallYay glad you liked the post! I love the mix of textures :)
Christie Moeller
Oh my Yum! These look AMAZING!
xoxo Christie
http://icanstyleu.com/blog/
Treats and Trends
> Christie MoellerThanks, Christie!
Aditi Oberoi Malhotra
These look so cute! Thanks for sharing the recipe!
Adi xx
fancycorrectitude.com
instagram.com/fancycorrectitude
Treats and Trends
> Aditi Oberoi MalhotraThanks, Adi! Glad you liked the post!
La Veine
These look sooo pretty and yummy! Lovely recipe!
LA VEINE
Treats and Trends
> La VeineThank you! :)
Amanda Pamblanco
oh my gosh! i love how Popularity uses natural ingredients. These cupcakes sound delicious!
xx,
amanda
wwwthegirlfromvegas.com
Treats and Trends
> Amanda PamblancoThanks, Amanda!!
Mes Voyages à Paris
Yummy!! They must be delicious!!
xx
Mónica Sors
MES VOYAGES À PARIS
NEW POST: CASUAL AND TRENDY WITH JEANS + GINGHAM TOP
Treats and Trends
> Mes Voyages à ParisThanks! I’m a fan, but I’m bias haha