So, let's be honest here. We all know that I am a fan of Martha Stewart's Cupcakes. (And pretty much all cupcakes in general). One of my favorite desserts to make is cookies and cream cheesecakes. Heck, I even gave away a copy of Martha Stewart Cupcakes for my 100th blog post! I think it is clear that I am slightly obsessed a fan. So it only made sense that I would become a part of the Martha Stewart Cupcake Club.

This month's choice was Martha's Strawberry cupcakes. Let me tell you, even the batter was irresistible. After several mouthfuls, I realized I would soon have no cupcakes to make if I kept up at that speed! Bits of strawberries in both the batter and frosting made these cupcakes tasty and oh so sweet. The batter was light and fluffy, and the strawberries were the perfect spring-time addition. I made a classic strawberry buttercream, but using this recipe, and subbing half the amount of strawberry preserves for the cream, and continuing to add more until I reached my desired consistency. I snuck in chunks of strawberries just before serving, and they were the perfect addition. If you don't already own this book, go out and get it, and then make these cupcakes!