Description
Delight in these moist and flavorful Strawberry Cupcakes, featuring fresh strawberries in both the batter and a luscious strawberry cream cheese frosting. Perfectly balanced with vanilla and a hint of lemon, these cupcakes make a beautiful treat for any occasion.
Ingredients
Scale
For the Strawberry Puree:
- 10 oz (283 g) quartered, fresh strawberries
- 6 tbsp (75 g) granulated sugar
- 1 tbsp (15 ml) lemon juice
For the Cupcake Batter:
- 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
For the 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
Instructions
- Make the Strawberry Puree: Combine the quartered fresh strawberries, granulated sugar, and lemon juice in a blender or food processor. Blend until smooth to create a vibrant strawberry puree that will infuse the cupcakes with fresh fruit flavor.
- Prepare Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt ensuring they are well incorporated for even leavening.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and white granulated sugar using an electric mixer until the mixture is light, creamy, and fluffy, which ensures a tender crumb.
- Add Egg Whites and Vanilla: Gradually add the egg whites one at a time to the creamed butter and sugar, beating well after each addition. Then mix in vanilla extract for added aroma.
- Alternate Adding Dry Ingredients and Buttermilk: With the mixer on low speed, add the dry ingredients in thirds alternately with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Incorporate Strawberry Puree: Gently fold the prepared strawberry puree into the batter to evenly disperse the fresh strawberry flavor without deflating the batter.
- Fill Cupcake Liners and Bake: Line a muffin tin with cupcake liners and fill each about two-thirds full with batter. Bake in a preheated oven at 350°F (175°C) for approximately 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring them onto a wire rack to cool completely.
- Make the Frosting: In a bowl, beat together the softened butter and cold cream cheese until smooth and creamy. Gradually add powdered sugar and beat until fluffy. Crush or pulse the freeze-dried strawberries into a powder and fold into the frosting for a natural strawberry color and taste.
- Frost the Cupcakes: Once cupcakes are completely cool, pipe or spread the strawberry cream cheese frosting on top. Optionally, garnish with fresh strawberries for an extra pop of color and fruitiness.
Notes
- Ensure egg whites are at room temperature to help achieve maximum volume when beaten.
- Use cake flour for a lighter, tender cupcake texture.
- Do not overmix the batter once the dry ingredients are added to maintain a soft crumb.
- Freeze-dried strawberries in frosting add natural flavor and a beautiful pink hue without adding extra moisture.
- Store cupcakes in an airtight container in the refrigerator due to the cream cheese frosting; bring to room temperature before serving.
