Description
Delight in these moist and flavorful Strawberry Cupcakes, infused with fresh strawberries and topped with a creamy strawberry-flavored cream cheese frosting enhanced by freeze-dried strawberries for an extra burst of berry goodness. Perfect for celebrations or a sweet treat any time of year.
Ingredients
Scale
Cupcakes
- 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 Strawberry Puree: Combine the quartered fresh strawberries, 6 tablespoons of granulated sugar, and lemon juice in a blender or food processor. Blend until smooth to create a fresh strawberry puree that will add natural flavor and moisture to the cupcakes.
- Sift Dry Ingredients: In a mixing bowl, sift together cake flour, baking powder, baking soda, and salt. This step ensures lightness and proper mixture of the dry components.
- Cream Butter and Sugar: In a separate large bowl, cream 5 tablespoons of softened unsalted butter and 3/4 cup granulated sugar together until the mixture is light and fluffy. This aerates the batter for a tender crumb.
- Add Egg Whites and Vanilla: Beat in the egg whites, one at a time, along with the vanilla extract. This helps in incorporating air and adds structure to the cupcakes.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients alternately with the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix each addition just until combined to avoid overmixing. Gently fold in the strawberry puree to incorporate the fresh strawberry flavor thoroughly.
- Fill Cupcake Liners and Bake: Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners and fill each about two-thirds full with the batter. Bake for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool completely on a wire rack before frosting.
- Prepare Frosting: In a mixing bowl, beat the softened butter and cold cream cheese together until creamy and smooth. Gradually add the powdered sugar and continue beating until light and fluffy. Fold in the crushed freeze-dried strawberries for an intense natural strawberry flavor and a lovely pink hue.
- Frost the Cupcakes: Once the cupcakes are completely cooled, use a piping bag or a spatula to generously frost the cupcakes with the strawberry cream cheese frosting. Decorate as desired. Serve and enjoy your delicious strawberry cupcakes!
Notes
- Use fresh strawberries for the best natural flavor and texture.
- Ensure egg whites are at room temperature to achieve optimal volume when beating.
- Allow cupcakes to cool completely before frosting to prevent melting and sliding.
- Freeze-dried strawberries add concentrated flavor without extra moisture; crush them finely for smooth frosting.
- The buttermilk adds tang and tenderness but can be substituted with milk plus a tablespoon of lemon juice if unavailable.
