I'm still holding onto the last of summer with fresh local strawberries and these Strawberry Cupcakes are absolutely worth enjoying before summers over. The cupcakes and frosting are filled with fresh strawberries and have the most amazing flavour. It's no surprise with the sheer amount of strawberry recipes on here that I love strawberry season.
The strawberry cupcakes are light and fluffy and the strawberry cream cheese frosting is the perfect amount of sweet, smooth and just absolutely luscious.
I’d love to hear how you like it, so please comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients:
- Strawberries
- Sugar
- Cake flour
- Baking powder
- Butter
- Sugar
- Eggs
- Vanilla extract
- Whole milk
- Cream cheese
- Confectioners sugar
Equipment:
- Muffin tins
- Paper liners
- Stand mixer or hand mixer
- Spatula
- Whisk
- Medium bowl
- Small pot
Instructions:
For the topping:
Place sliced strawberries in a bowl and sprinkle sugar on top. Mix. Cover and place in the fridge until needed.
Strawberry Cupcakes:
Preheat oven to 350 degrees F. Line muffin tins with paper liners and set aside.
In a medium bowl add flour, baking powder, and salt and whisk until combined. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a handheld mixer), cream the butter and sugar together on medium speed until light, fluffy, and pale in color. Add the eggs and vanilla, and mix until just combined.
Add one third of the dry ingredients, mix until combined and no lumps remain. Do the same with ½ of the milk. Scrape down the sides of the bowl and repeat, alternating between the dry ingredients and milk and ending with the dry. Once everything is combined, add the pureed strawberries and fold into the batter until combined and no streaks remain.
Scoop batter into prepared muffin tins, filling the muffin cups two-thirds full. Bake for 16-18 minutes, or until a toothpick comes out clean.
Cool the cupcakes in the muffin tins for 10 minutes, then remove them from the tins to a wire rack to cool completely before frosting.
Strawberry Cream Cheese Frosting:
Add the pureed strawberries to a small saucepan over medium-low heat. Simmer, stirring occasionally until reduced to about 3 tablespoons. This will take about 10 - 14 minutes. Pour mixture into a small bowl and chill until cool, about 15-20 minutes.
Once the pureed strawberries are cool, beat the butter and cream cheese on medium speed until creamy and blended. This will take about 2 minutes. Add the vanilla and pureed strawberries and beat on medium speed until combined, about 30 seconds. Add the confectioner’s sugar and pulse until combined, increase speed to medium and beat until light and creamy, about 2 minutes.
Like this recipe? Why not try these?
Strawberry Cupcakes
Ingredients
Topping:
- 1 cup strawberries chopped
- 2 Tbsp sugar
Strawberry Cupcakes:
- 2 ½ cups cake flour
- 2 ½ tsp baking powder
- ¼ tsp salt
- ½ cup butter room temperature
- 1 ¾ cups granulated sugar
- 2 large eggs room temperature
- 1 Tbsp pure vanilla extract
- 1 ¼ cups whole milk room temperature
- 1 ½ cups strawberries chopped and pureed
Strawberry Cream Cheese Frosting:
- 1 cup fresh strawberries chopped and pureed
- 1 cup unsalted butter softened
- 1 block cream cheese softened
- 1 Tbsp pure vanilla extract
- 4 ½ cups confectioner’s sugar sifted
Instructions
Topping:
- Place sliced strawberries in a bowl and sprinkle sugar on top. Mix. Cover and place in the fridge until needed.
Strawberry Cupcakes:
- Preheat oven to 350 degrees F. Line muffin tins with paper liners and set aside.
- In a medium bowl add flour, baking powder, and salt and whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a handheld mixer), cream the butter and sugar together on medium speed until light, fluffy, and pale in color.
- Add the eggs and vanilla, and mix until just combined.
- Add one third of the dry ingredients, mix until combined and no lumps remain. Do the same with ½ of the milk. Scrape down the sides of the bowl and repeat, alternating between the dry ingredients and milk and ending with the dry.
- Once everything is combined, add the pureed strawberries and fold into the batter until combined and no streaks remain.
- Scoop batter into prepared muffin tins, filling the muffin cups two-thirds full. Bake for 16-18 minutes, or until a toothpick comes out clean.
- Cool the cupcakes in the muffin tins for 10 minutes, then remove them from the tins to a wire rack to cool completely before frosting.
Strawberry Cream Cheese Frosting:
- Add the pureed strawberries to a small saucepan over medium-low heat. Simmer, stirring occasionally until reduced to about 3 tablespoons. This will take about 10 - 14 minutes. Pour mixture into a small bowl and chill until cool, about 15-20 minutes.
- Once the pureed strawberries are cool, beat the butter and cream cheese on medium speed until creamy and blended. This will take about 2 minutes.
- Add the vanilla and pureed strawberries and beat on medium speed until combined, about 30 seconds. Add the confectioner’s sugar and pulse until combined, increase speed to medium and beat until light and creamy, about 2 minutes.
Notes
these look incredible!!! ❤️
Thank you so much! They're absolutely delicious!