Now a Newton really is fruit and cake because it’s baked into a tasty vanilla cupcake and topped with strawberry cream cheese buttercream that’s made with real strawberries. This recipe will make about 22-24.
For the cupcakes you’ll need:
1 1/2 sticks unsalted butter, room temperature
1 1/2 c. granulated sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
the seeds of one vanilla bean
2 1/2 c. flour
1 1/3 c. whole milk
24 Strawberry Newtons
For the frosting you’ll need:
2 sticks unsalted butter, room temperature
8 oz. cream cheese, room temperature
1 pint fresh strawberries, pureed
Pre-heat the oven to 350 degrees (F).
Cream together the butter and the sugar on medium speed until fluffy. Add the eggs, one at a time, and then add the baking soda, baking powder, salt, and vanilla bean. Scrape down the sides of the bowl, to ensure everything is getting all mixed up, and then add the milk and the flour, alternating between the two ingredients about a half cup at a time, with the mixer on low-med speed all the while.
When the mixture is good and creamy, scoop a heaping tablespoon of batter into paper-lined cupcake tins. Put one Strawberry Newton in each tin, and then cover with another heaping tablespoon of batter, so the tins are about 3/4 of the way full.
Bake for about 24 minutes, until the cake is set and the edges are turning golden brown.
Allow to cool, then mix up the frosting. Blend the cream sugar and butter together until fluffy. Add one cup of powdered sugar, and then, with the mixer still going on low or medium, drizzle in the strawberry puree. Add in the other cup of powdered sugar, a bit at a time, until you get the desired texture.
Frost each cupcake, then top with chocolate sprinkles, freshly sliced strawberries, or even chopped toasted walnuts.
This recipe was created by Megan Seling for Bakeitinacake.com. See what other things I’ve baked into a cake!