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Strawberry Cupcakes-1

Strawberry Cupcakes


  • Author: Maria
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 14 cupcakes 1x

Description

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.


Ingredients

Scale

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

Instructions

For the cupcakes

  1. Preheat oven to 350°F/177°C.  Line a muffin pan with cupcake liners.  Set aside.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt.  Set aside.
  3. 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.
  4. Fill cupcake liners 2/3 full and bake for 17-19 minutes, or until a toothpick inserted in the center comes out clean.
  5. Allow cupcakes to cool completely in the pans set on a wire rack before frosting.

For the frosting

  1. 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 minutes.  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.
  2. Using a piping bag fitted with a large star tip or an offset spatula, frost the cooled cupcakes.

Notes

  1. *Reduced Strawberry Puree: Cut the stems off of 450 g (1 pound) fresh strawberries.  Puree them in a food processor and pour the mixture into a small saucepan.  Simmer over medium-low heat for about 30 minutes, until there is about 1/2 cup pureed strawberries.  Allow the cupcakes to cool completely before adding to the cupcake batter and cream cheese frosting.
  2. 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 advance and stored covered in an airtight container in the refrigerator.  When ready to use bring to room temperature and re-whip for 5 minutes using a handheld mixer or stand mixer fitted with the paddle attachment.
  3. 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.
  • Category: Cupcakes

Keywords: strawberry cake, strawberry frosting, summer dessert