Description
This delightful Strawberry Cupcakes recipe combines fresh strawberries and a light, fluffy cake base with a smooth cream cheese frosting infused with freeze-dried strawberry powder for an intense berry flavor. Perfect for spring and summer celebrations or any time you crave a fruity, moist cupcake with a creamy finish.
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 Cupcakes
- 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
- Prepared strawberry puree (from above)
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, ground into powder
Instructions
- Prepare the Strawberry Puree: Combine the quartered fresh strawberries, 6 tablespoons of granulated sugar, and lemon juice in a blender or food processor. Blend until smooth. Set aside to use in the cupcake batter.
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents for a perfect cupcake rise.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer.
- Add Egg Whites and Vanilla: Add the egg whites one at a time, beating well after each addition. Then mix in vanilla extract to incorporate flavor.
- Incorporate Strawberry Puree and Buttermilk: Alternately add the dry ingredients and the buttermilk mixed with strawberry puree to the butter mixture, beginning and ending with the dry ingredients. Mix each addition just until combined to avoid overmixing.
- Fill Cupcake Liners and Bake: Scoop the batter evenly into the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into 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. Transfer to a wire rack to cool completely before frosting.
- Prepare the Frosting: In a mixing bowl, beat the softened butter and cold cream cheese until smooth and creamy. Gradually add powdered sugar and beat on low until incorporated, then increase speed and mix until fluffy. Gently fold in freeze-dried strawberry powder until evenly distributed.
- Frost the Cupcakes: Once the cupcakes are completely cool, pipe or spread the strawberry cream cheese frosting on top of each cupcake.
- Serve and Enjoy: Garnish with extra freeze-dried strawberry pieces if desired and serve fresh for the best flavor and texture.
Notes
- Use room temperature ingredients to ensure a smooth batter and even baking.
- Beat the egg whites separately before adding to avoid a dense cupcake.
- Freeze-dried strawberries add intense flavor to the frosting without adding moisture.
- Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
- Let cupcakes come to room temperature before serving for best texture and taste.
