Strawberry Milano Cupcakes
Strawberry cupcakes made with Milano cookie pieces. They are filled with a strawberry buttercream frosting and have a crispy vanilla cookie crunch texture.
Servings: 12 cupcakes
Equipment
- Stand mixer
- Hand mixer
- Mixing bowls
- Measuring cups
- Measuring spoons
- Spatulas
- Cupcake liners
- Piping bags (optional)
Ingredients
For the Cupcakes:
- 1 and 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh strawberries finely chopped
For the Strawberry Buttercream Frosting:
- 1 cup unsalted butter softened
- 3-4 cups powdered sugar adjust based on desired sweetness
- 1/4 cup strawberry puree made from fresh strawberries
- 1 teaspoon vanilla extract
For Garnish:
- 12 slices fresh strawberries
Instructions
Preheat Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
Make the Cupcake Batter:
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a larger bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla, mixing well after each addition.
- Then add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients.
- Gently fold in the chopped strawberries.
Bake the Cupcakes:
- Fill the cupcake liners about two-thirds full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
Prepare the Strawberry Buttercream Frosting:
- Beat the butter until creamy.
- Gradually add powdered sugar, then the strawberry puree and vanilla extract.
- Beat until smooth and fluffy.
Decorate the Cupcakes:
- Once the cupcakes are cool, frost them with the strawberry buttercream.
- Garnish each cupcake with a slice of fresh strawberry and, if desired, a mini Milano cookie.
- Serve and Enjoy!
