Strawberry Cupcakes with Rosewater Frosting

I love Sundays.

I love waking up on Sunday morning and allowing a certain realization to slowly dawn on me: nope, it's still not Monday yet.  

I love laying in bed thinking of the possibilities.  Hiking?  Sure!  Brunch?  Yes please!  Lay in bed for another two hours with a cup of tea and a book?  Perfectly acceptable.  

Stare at a bowl of strawberries until you decide to turn them into cupcakes?  Well, now you know what I did this weekend.

These cupcakes are dense and sweet.  The rosewater in the frosting amplifies the strawberries, rather than overpowering them.

They are the perfect way to wind down on a Sunday evening, while you sit on your porch and watch the sun go down.

And if you needed another one on Monday morning with your coffee before you face the world, we understand each other perfectly.

Strawberry Cupcakes with Rosewater Frosting
Makes 12 cupcakes

Adapted a bit from here


1/2 cup unsalted butter
1 cup granulated sugar
1 egg
2 egg whites
2/3 cup fresh strawberries, plus more for decorating
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. sea salt
1/4 cup buttermilk
1 tsp. vanilla extract

Before you begin baking, take the time to bring your butter, eggs, and buttermilk to room temperature.  (It is Sunday after all... relax a bit.)  When you're ready to start, preheat your oven to 350 degrees and line a muffin tin with cupcake liners.

Cream the butter and sugar in a stand mixer fitted with the paddle attachment for several minutes on medium-high speed.  While that's going on, puree the strawberries in a food processor.

Measure the buttermilk in a liquid measurement cup, then add 1/3 cup of the strawberry puree and the vanilla extract into the liquid measurement cup and whisk to combine.  Set aside the remaining strawberry puree for the frosting.

In a large bowl, sift together the flour, baking powder, and salt.

Reduce the speed on the mixer to medium and add the egg and egg whites, one at a time.  Reduce the speed on the mixer to low, and slowly add half the flour mixture.  Next, add all of the strawberry-buttermilk mixture.  Finally, add the rest of the flour mixture.  Mix just until combined.

Divide the batter evenly among the muffin cups.  I like to use an ice cream scoop to ensure that every cupcake is the same size.  Bake for 22-25 minutes, until the cupcakes spring back when you press lightly.  Remove the cupcakes from the muffin tin and allow them to cool on the counter.

For the frosting, sift 3 3/4 cups confectioner's sugar in a large bowl.  In a stand mixer fitted with the paddle attachment, beat 1 cup unsalted butter together with 1/4 tsp. sea salt on high until the butter is light and fluffy.  Reduce the speed on the mixer to low, and slowly add the sugar a bit at a time.  Be careful not to beat the frosting too long, or it will not hold its shape on the cupcakes - mix it just long enough to incorporate the sugar, scraping down the sides of the bowl with a spatula as needed.  As soon as the sugar is incorporated into the butter, add 1 tablespoon rosewater and 2 tablespoons strawberry puree.  Mix just long enough to fully combine.

When the cupcakes are cool, decorate them generously with the frosting, and with strawberry halves if you wish.