To celebrate the beginning of a beautiful Boston summer (and an awesome sale at the grocery store) I thought strawberry cupcakes would be the perfect recipe to share as my first food-related post. Unfortunately, it ended up raining ALL day so it was not as summer-y as I had planned...#NewEnglandproblems.
I can't tell you how long I've been searching for a strawberry cupcake recipe that isn't shortcake-like or artificially pink. And friends, I have found it! The cupcake itself has the perfect amount of sweetness that works with the natural sugar from the strawberries. And there are actual strawberries IN the cake! I found this recipe on one of my go-to sites, The Cupcake Project, where she pairs it with a champagne glaze. This time around, I decided to go with a vanilla bean swiss merengue buttercream. I've recently been on quite the swiss merengue kick - it's not too sweet and its so...so...fluffy! It does require a bit more work than your typical American buttercream (butter, powered sugar, tada!), but it's delicious, requires no refrigeration, and you'll never want to go back.