The Pioneer Woman Tasty Kitchen
Profile Photo

Pink Lady Cupcakes

4.66 Mitt(s) 3 Rating(s)3 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 5

Prep:

Cook:

Level: Easy

System:

24
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A Cozy Kitchen makes Pink Lady Cupcakes. These cupcakes are a white cake flavored with strawberry purée, topped with cream cheese icing and shredded coconut. They taste dang right pretty.

Ingredients

  • 2-¼ cups Cake Flour
  • 1-½ cup Sugar
  • 2 teaspoons Baking Powder
  • ¼ teaspoons Salt
  • 6 ounces, weight Unsalted Butter, Room Temperature
  • ¾ cups Pureed Strawberries
  • 4 whole Egg Whites
  • ⅓ cups Milk
  • 1 drop Red Food Coloring Dye (to Make It Pinker)
  • _____
  • FOR THE FROSTING:
  • 4 ounces, weight Cream Cheese, Softened
  • 3 ounces, weight Unsalted Butter, Room Temperature
  • 1 teaspoon Vanilla Extract
  • 1-½ cup Sifted Confectioners Sugar
  • 1 cup Shredded Coconut, For Topping

Preparation

Preheat the oven to 350F. Place liners in a standard muffin/cupcake tin.

Put the flour, sugar, baking powder, and salt in a large mixer bowl. With the electric mixer on low speed, blend for 30 seconds. Add the butter and strawberry puree and mix to blend the ingredients. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes; the batter will resemble strawberry ice cream at this point. (Adrianna’s note: In the original recipe, Deb warned to not try the batter, and of course, I did. And it was incredible. Since then, I’ve been tempted to skip the baking part and just eat a cup of batter. Gross.)

In another large bowl, whisk together the egg whites, milk and red food dye, if using, to blend. Add the whites to the batter in two or three additions, scraping down the sides of the bowl well and mixing only to incorporate after each addition. Divide the batter amongst the muffin cups 3/4 of the way full.

Bake the cupcakes for 15 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Allow the cupcakes to cool for 5 minutes inside the muffin tins and then transfer to wire racks until throughly cooled.

For the frosting, in a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

When the cupcakes are completely cooled, ice each cupcake and top with shredded coconut, if desired.

4 Comments

You must be logged in to post a comment.

Profile photo of sam

sam on 1.19.2011

Can you use frozen strawberries that have been thawed and drained?

Profile photo of A Cozy Kitchen

A Cozy Kitchen on 7.4.2010

Hi there, no need to strain the berries. I didn’t and it turned out great and I never came across the seeds.

Profile photo of valentinegirlxo

valentinegirlxo on 7.2.2010

Question-Should the strawberries be strained to get the seeds out?

Profile photo of Twinks

Twinks on 6.22.2010

Very pretty! I am a sucker for cupcakes!!

3 Reviews

You must be logged in to post a review.

Profile photo of sam

sam on 1.21.2011

I think I wouldn’t use frozen strawberries! Mine don’t have a very pronounced strawberry flavor:( Will try again when strawberries are in season.

Profile photo of valentinegirlxo

valentinegirlxo on 7.11.2010

WOW! That is all I can say. I made these earlier today and have been eating them without the icing and they are simply wonderful! They are moist and heavy almost like a pound cake. I love the way that the fresh strawberry flavor comes out.

Profile photo of cookiecrazedmama

cookiecrazedmama on 7.7.2010

These were the most moist cupcakes I have ever made! I almost didn’t want to put frosting on them. I made a different frosting, but thank you for sharing this awesome recipe! They were a HUGE hit!

Related Recipes

Cannoli Cupcakes
Profile Photo by Krystle in Desserts
Rich vanilla cupcakes topped with cannoli cream and chocolate coffee frosting....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Intermediate


Pumpkin Cupcakes
Profile Photo by Beth Pierce in Desserts
These scrumptious and adorable moist cinnamon pumpkin cupcakes are topped with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


No-Bake Peanut Butter Cups
Profile Photo by AD Kitchen in Desserts
A perfect dessert for all peanut butter fans! No-Bake Peanut Butter...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Vegan Funfetti Cupcakes with Vanilla Buttercream Frosting
Profile Photo by Green Eatalia in Desserts
You can now have your (vegan) cake and eat it too!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Lemon Cupcakes with Blackberry Buttercream
Profile Photo by Amy McCauley in Desserts
This featherlight lemon cake is not your ordinary sponge cake. Topped...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy