Description
Delightfully moist and fruity, these Strawberry Cupcakes blend fresh strawberries into a tender cake and are topped with a luscious cream cheese frosting infused with freeze-dried strawberries for an extra punch of flavor. Perfect for celebrations or a sweet treat any day.
Ingredients
Scale
Cupcake Batter
- 10 oz (283 g) quartered, fresh strawberries
- 6 tbsp (75 g) granulated sugar
- 1 tbsp (15 ml) lemon juice
- 1 1/4 cup (140 g) cake flour, spooned and leveled
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (150 g) granulated white sugar
- 5 tbsp (70 g) unsalted butter, softened
- 2 egg whites, at room temperature
- 1 1/2 tsp vanilla extract
- 1/2 cup (120 ml) buttermilk, at room temperature
Frosting
- 1/2 cup (112 g) unsalted butter, softened
- 4 oz (114 g) cream cheese, cold
- 2 1/2 cups (325 g) powdered sugar
- 3/4 cup (15 g) freeze-dried strawberries, crushed
Instructions
- Prepare the strawberry puree: Combine the quartered fresh strawberries, 6 tbsp granulated sugar, and lemon juice in a blender or food processor. Blend until smooth to create a fresh strawberry puree that will enhance the cupcake flavor.
- Mix dry ingredients: In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Set aside for later incorporation into the batter.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter with 3/4 cup granulated sugar until light and fluffy. This step creates a tender crumb texture in the cupcakes.
- Add egg whites and vanilla: Gradually add the egg whites one at a time to the creamed butter mixture, beating well after each addition. Then mix in the vanilla extract to enhance the aromatic profile.
- Combine wet and dry ingredients: Alternately add the dry flour mixture and buttermilk to the creamed butter mixture, beginning and ending with the flour mixture. Mix gently to avoid overmixing while keeping the batter light.
- Fold in strawberry puree: Gently fold the blended strawberry puree into the batter, ensuring even distribution for a consistent strawberry flavor throughout.
- Fill cupcake liners: Line a 12-cup muffin tin with paper cupcake liners. Spoon the batter evenly into each liner, filling about two-thirds full to allow room for rising.
- Bake cupcakes: Preheat the oven to 350°F (175°C) and bake the cupcakes for 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove cupcakes and cool completely on a wire rack.
- Make frosting: Beat the softened butter and cold cream cheese until smooth and creamy. Gradually add powdered sugar while continuing to beat until fluffy. Fold in the crushed freeze-dried strawberries to add color and natural strawberry flavor.
- Frost cupcakes: Once the cupcakes have cooled completely, pipe or spread the strawberry cream cheese frosting evenly over the tops. Garnish with additional crushed freeze-dried strawberries if desired before serving.
Notes
- Ensure the cream cheese is cold to achieve a thicker, creamier frosting that holds shape better.
- Do not overmix the batter to keep cupcakes light and fluffy.
- Freeze-dried strawberries add an intense flavor without adding moisture to the frosting.
- For a dairy-free option, substitute butter and cream cheese accordingly, but note texture differences.
- Store frosted cupcakes in the refrigerator and bring to room temperature before serving for best flavor.
