Description
These fresh strawberry cupcakes with cream cheese frosting are a perfect blend of sweet and tangy flavors. They are made with real strawberries for a delightful fruity essence and topped with creamy, rich frosting for a treat everyone will love. Perfect for gatherings or just a sweet indulgence at home.
Ingredients
For the Cupcakes:
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- 10 ounces frozen whole strawberries (2 cups)
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For the Frosting:
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- 10 tablespoons unsalted butter, softened
Instructions
- Preheat the oven: Adjust oven rack to middle position and heat oven to 350 degrees. Line a muffin pan with paper liners.
- Prepare the strawberries: Transfer strawberries to a large bowl, cover, and microwave until strawberries are soft and release their juice, about 5 minutes. Place them in a fine-mesh strainer set over a small saucepan. Firmly press fruit dry. Reserve 3/4 cup of the juice and strawberry solids. Bring the juice to a boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, around 6 to 8 minutes. Whisk milk into the reduced juice until combined.
- Mix the wet ingredients: Whisk strawberry milk, egg whites, and vanilla in a bowl.
- Prepare the flour mixture: Using a stand mixer fitted with the paddle attachment, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, one piece at a time, and mix until only pea-sized pieces remain, about 1 minute.
- Combine wet and dry ingredients: Add half of the milk mixture to the flour mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add the remaining milk mixture, and beat until fully incorporated, about 30 seconds. Stir the final batter by hand.
- Bake the cupcakes: Divide the batter evenly among muffin pan cups. Bake until a toothpick inserted in the center comes out clean, 15 to 19 minutes. Transfer the muffin pan to a wire rack to cool for 5 minutes, then remove cupcakes and let them cool completely on the rack.
- Make the frosting: Using a stand mixer fitted with the paddle attachment, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, beating until incorporated (about 1 minute). Add the reserved strawberry solids and salt, mixing until combined (about 30 seconds).
- Frost the cupcakes: Pipe or spread the frosting onto the cooled cupcakes as desired.
Notes
- Source: Adapted from Cook’s Country, Strawberry Dream Cake, June/July 2011
- Author: Laura
- Servings: 24 cupcakes
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
