These Strawberry Cupcakes are flavored with a fresh strawberry puree for a light and refreshing strawberry flavor. They are topped with a strawberry cream cheese frosting for the perfect finish.
Spring and summer bring lots of fresh seasonal fruits that are excellent ingredients for baking. Strawberries are the perfect example. This juicy and flavorful fruit can shine in a variety of desserts such as strawberry shortcake, pies, crisps, brioche, and so much more. These strawberry cupcakes are no exception. Both the cake and frosting use fresh strawberry puree for a light and delicious flavor that’ll have you wanting more.
Before you begin
Take out the following baking equipment.
Digital kitchen scale
2 medium bowl
3 small bowls
Stand mixer fitted with the paddle attachment
1 silicone spatula
Large star pastry tip
Allow all your ingredients to come to room temperature.
Read the recipe through from start to finish.
Using cake flour in this recipe will produce a light and tender cupcake. It has less protein than all-purpose flour and will develop less gluten resulting in a more tender, cakey texture. If you do not have any cake flour on hand, you can simply make your own using two pantry staples: all-purpose flour and cornstarch. Combine 122 g of all-purpose flour with 15 g of cornstarch into a bowl and whisk. Alternatively, measure 1 cup of all-purpose flour into a small bowl, remove 2 tablespoons of the flour, and add 2 tablespoons of cornstarch to the bowl. Whisk together to combine.
Egg whites are neutral in flavor and color, so they are used in this recipe as opposed to whole eggs. We want to showcase the strawberry flavor in these strawberry cupcakes. Additionally, egg whites will produce a crumb that is lighter in color without a yellow tint. They do not contain fat and therefore have high water content. To compensate for this, a higher ratio of sugar is used.
Fresh strawberries add a lovely strawberry flavor to these cupcakes. Before making this recipe, make sure you have prepared the reduced strawberry puree. Do not use pureed strawberries that haven’t been reduced or else the mixture will become too runny, and the cupcakes will lack strawberry flavor.
How to make reduced strawberry puree
To make 120 g (1/2 cup) puree, use 1 pound of fresh strawberries. Wash and clean your fruit and cut the stems off. Place the prepared berries in a food processor and puree them. Occasionally, stop the food processor and scrape down the sides of the container with a silicone spatula to ensure everything is evenly pureed.
Pour the strawberry mixture into a small saucepan and place over medium-low heat for about 30 minutes. Occasionally stir the mixture so that the bottom doesn’t burn, and everything evenly cooks. After 30 minutes, you should have about 120 g (1/2 cup) puree. Depending on the moisture of your strawberries, it could take a little longer. Allow the puree to cool completely before adding to your cupcake batter and cream cheese frosting.
How to make strawberry cream cheese frosting
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth and creamy, about 2-3 minutes. Turn the mixer off and add all of the powdered sugar to the butter mixture. Turn the mixer to low speed until the powdered sugar is incorporated. Slowly add the strawberry puree and mix. Increase to high speed and beat for 3 minutes until smooth, creamy, and airy.
To make a stiffer cream cheese frosting, you can either reduce the amount of strawberry puree you add or add powdered sugar until you reach your desired consistency. Of course, reducing the amount of strawberry puree will decrease the strawberry flavor.
Tips and takeaways
- If you do not have access to fresh strawberries, you can use frozen berries to make the puree. Make sure to thaw completely before pureeing. Even thawed, using frozen strawberries will take longer to reduce than fresh berries.
- For a boost of berry flavor, you can fill these cupcakes with extra strawberry puree!
More cupcake recipes
Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make these Strawberry Cupcakes. I’d love to see your creations and read your feedback. And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let’s make every occasion a sweet occasion!Print
These strawberry cupcakes are flavored with a fresh strawberry puree for a light and refreshing strawberry flavor. They are topped with a strawberry cream cheese frosting for the perfect finish.
For the cupcakes
- 180 g (1 1/2 cups) cake flour
- 4.7 g (1 teaspoon) baking powder
- 1.4 g (1/4 teaspoon) baking soda
- 1.4 g (1/4 teaspoon) salt
- 113 (1/2 cup) unsalted butter, at room temperature
- 220 g (1 cup) granulated sugar
- 90 (3 large) egg whites, at room temperature
- 7 g (2 teaspoons) pure vanilla extract
- 113 (1/2 cup) whole milk, at room temperature
- 60 g (1/4 cup) reduced strawberry puree*
For the frosting
- 170 g (3/4 cup) unsalted butter, at room temperature
- 112 g (4 oz) cream cheese, at room temperature
- 450 g (1 pound) powdered sugar
- 60 g (1/4 cup) reduced strawberry puree
For the cupcakes
- Preheat oven to 350°F/177°C. Line a muffin pan with cupcake liners. Set aside.
- In a medium bowl, sift together flour, baking powder, baking soda and salt. Set aside.
- In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat together softened butter and sugar on medium-high speed until smooth and creamy, 4-5 minutes. Scrape down the sides of the bowl as needed. Beat in egg whites, one at a time, until combined. Scrape down the sides of the bowl and beat in vanilla until mixed well. With the mixer on low speed and in three parts, alternately add the dry ingredients and the milk to the batter, beginning and ending with the dry ingredients. Beat until just combined. Fold in the strawberry puree.
- Fill cupcake liners 2/3 full and bake for 17-19 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely in the pans set on a wire rack before frosting.
For the frosting
- In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth and creamy, 2-3 mintues. Add powdered sugar and mix on low speed until completely powdered sugar is incorporated. Add the strawberry puree and combine. Increase to high speed and beat for 3 minutes.
- Using a piping bag fitted with a large star tip or an offset spatula, frost the cooled cupcakes.
- *Reduced Strawberry Puree: Cut the stems off of 450 g (1 pound) fresh strawberries. Puree them in a food processor and pour mixture into a small saucepan. Simmer over medium-low heat for about 30 minutes, until there is about 1/2 cup pureed strawberries. Allow to cool completely before adding to the cupcake batter and cream cheese frosting.
- Make Ahead: Make cupcakes up to 1 day in advance. Cover in an airtight container at room temperature. Strawberry cream cheese frosting can be made up to 1 week in advanced and stored covered in an airtight container in the refrigerator. When ready to use bring to room temperature and rewhip for 5 minutes using a handheld mixer or stand mixer fitted with the paddle attachment.
- Freezing: Freeze cupcakes frosted or unfrosted for up to 2-3 months. Thaw overnight in the refrigerator and allow to sit for 30 minutes at room temperature before serving.