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The perfect dessert for the all too brief time when strawberries are in season-perfectly ripe and bursting with flavor, not to mention cheap. Simple, tender white cupcakes are a perfect accompaniment to fresh strawberries, with or without freshly whipped cream.


  • 1 quart red ripe strawberries


  • 2/3 Cup butter, room temperature
  • 1 3/4 Cups sugar
  • 2 eggs
  • 3 Cups all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 1/4 Cups milk

Remove the blossom end of the berries with a quick pull if they are nice and ripe, or a paring knife if they don't detach easily. Rinse the berries gently, then halve, quarter or slice them, leaving them a bit wet. Place in a bowl, sprinkle with VANILLA SUGAR. Toss gently, cover and let stand at least 30 minutes. Toss again and serve. The strawberries will become saucier as they stand. Just pop the covered bowl in the fridge and eat them over the next few days on ice cream, pancakes or cereal.

These are great cupcakes-perfect for strawberries, but also nice frosted, decorated, or even eaten plain.

Preheat oven to 375°. Grease two muffin pans or line with paper muffin cups. Cream the butter and sugar together until light and fluffy on medium speed with an electric mixer. Never hurry this step, as the fluffiness of the finished cake depends on it. Add the eggs and PURE VANILLA EXTRACT and beat to combine. In a separate bowl, sift the flour, baking powder and salt together. Alternate adding the flour mixture and the milk to the butter mixture, blending until smooth on low speed after each addition. Fill each tin a little more than halfway with batter, place on separate racks in preheated oven and bake for 18-23 minutes, until puffy and lightly golden. Remove from the oven and pop out of the pans immediately. Let cool and then serve with strawberries and whipped cream.

Prep. Time: 15 minutes
Baking time: 18-23 minutes
Yield: 24 cupcakes

Vanilla Sugar 3.4 oz. 1/2 cup jar
Single Strength Vanilla 4 oz. Bottle

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