Description
These Fresh Strawberry Cupcakes are made with real strawberries, resulting in moist, flavorful cakes topped with a creamy strawberry frosting. Using reduced strawberry juice and puree intensifies the berry flavor, while the soft buttercream cheese frosting adds a delectable finish. Perfect for any occasion and bursting with real fruit taste in every bite.
Ingredients
Units
Scale
For the Cupcakes
- 10 ounces frozen whole strawberries (about 2 cups)
- 1/4 cup whole milk
- 6 large egg whites
- 2 teaspoons vanilla extract
- 2 1/4 cups (9 ounces) cake flour
- 1 3/4 cups (12 1/4 ounces) granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces, room temperature
For the Frosting
- 10 tablespoons unsalted butter, softened
- 2 cups confectioners’ sugar
- 6 ounces cream cheese, cut into 6 pieces and softened
- Reserved strawberry solids from cupcake preparation
- Pinch of salt
Instructions
- Prepare Oven and Pan: Adjust oven rack to middle position and heat oven to 350°F (177°C). Line a standard muffin pan with paper liners.
- Cook Strawberries: Place frozen strawberries in a large bowl, cover, and microwave until soft and juices are released, about 5 minutes.
- Extract Juice: Pour strawberries into a fine-mesh strainer over a small saucepan. Press fruit to extract juice; you should have at least 3/4 cup juice. Reserve the strawberry solids for frosting.
- Reduce Juice: Bring the juice to a boil over medium-high heat. Cook, stirring occasionally, until it is syrupy and reduced to 1/4 cup, about 6 to 8 minutes. Whisk in the whole milk until combined; set aside.
- Mix Wet Ingredients: Whisk strawberry–milk mixture, egg whites, and vanilla extract in a bowl until well combined.
- Combine Dry Ingredients: In a stand mixer bowl fitted with paddle attachment, mix cake flour, sugar, baking powder, and salt on low speed until blended.
- Add Butter: Add the butter, one piece at a time, mixing on low until the mixture resembles moist sand with pea-sized bits throughout, about 1 minute.
- Make Batter: Add half of the strawberry-milk–egg white mixture to the dry ingredients and mix on medium-high until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining wet mixture, and mix until incorporated, about 30 seconds. Stir the batter gently by hand to ensure it is mixed well.
- Bake Cupcakes: Divide batter evenly among the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, 15 to 19 minutes.
- Cool Cupcakes: Transfer the muffin pan to a wire rack and let cupcakes cool in the pan for 5 minutes. Remove cupcakes from the pan and let cool completely on a rack.
- Make Frosting: In a stand mixer fitted with the paddle attachment, beat softened butter and confectioners’ sugar on low until just combined. Increase speed to medium-high and beat until light and fluffy, about 2 minutes. Gradually add softened cream cheese, beating until smooth. Add reserved strawberry solids and a pinch of salt, mixing until incorporated, about 30 seconds.
- Frost Cupcakes: Once cupcakes are completely cooled, pipe or spread the strawberry frosting onto each cupcake before serving.
Notes
- Make sure strawberries are thawed and well drained before reducing the juice for maximum flavor.
- Let the cupcakes cool completely before frosting to prevent melting the frosting.
- You can substitute fresh strawberries for frozen if in season.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring cupcakes to room temperature before serving for best texture and flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 20g
- Sodium: 105mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
