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Strawberry Cupcakes

Tender Strawberry Cupcakes with Creamy Frosting Delight

These Strawberry Cupcakes are soft, moist, and topped with decadent strawberry cream cheese frosting, perfect for gatherings.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 48 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 10 oz Quartered fresh strawberries Provide primary flavor for cupcake filling; can substitute with raspberries.
  • 3/4 cup Granulated sugar Sweetens the cupcakes; adjust based on taste preference.
  • 1 1/4 cup Cake flour Creates delicate texture; all-purpose flour can alter fluffiness.
  • 3/4 tsp Baking powder Essential leavening agent.
  • 1/8 tsp Baking soda Essential leavening agent.
  • 1/4 tsp Salt Balances sweetness and enhances flavors.
  • 5 tbsp Unsalted butter Adds richness; ensure softened for mixing.
  • 2 Egg whites Contributes to lighter texture; room temperature yields best results.
  • 1 1/2 tsp Vanilla extract Provides fragrant flavor; use pure for best taste.
  • 1/2 cup Buttermilk Adds moisture; use room temperature for better mixing.
For the Strawberry Jam Filling
  • 6 tbsp Granulated sugar Sweetens the jam; adjust sweetness preference.
  • 1 tbsp Lemon juice Enhances jam flavor; fresh recommended.
For the Cream Cheese Frosting
  • 4 oz Cream cheese Key component for frosting; use cold for mixing.
  • 1/2 cup Unsalted butter Luscious base for frosting; ensure softened.
  • 2 1/2 cups Powdered sugar Add gradually to achieve desired sweetness.
  • 3/4 cup Freeze-dried strawberries Intense flavor; finely ground before use.

Equipment

  • mixing bowl
  • cupcake pan
  • saucepan
  • Whisk
  • Mixer
  • cupcake corer

Method
 

Prepare the Strawberry Jam
  1. In a medium saucepan over medium heat, combine quartered fresh strawberries, 6 tablespoons of granulated sugar, and 1 tablespoon of lemon juice. Stir frequently, cooking for 15 to 17 minutes until the mixture thickens.
  2. Remove from heat and let it cool completely.
Make the Cupcake Batter
  1. In a large mixing bowl, whisk together cake flour, baking powder, baking soda, and salt.
  2. In another bowl, cream together softened unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
  3. Add egg whites and vanilla extract, mixing well before alternating dry ingredients with buttermilk.
Bake the Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. Fill each liner with batter about 3/4 full; bake for 16 to 18 minutes.
  3. Allow cupcakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Prepare the Cream Cheese Frosting
  1. Beat softened unsalted butter on high speed until fluffy, about 2 minutes.
  2. Gradually add cold cream cheese and blend until smooth. Sift in powdered sugar and combine until creamy.
  3. Fold in finely ground freeze-dried strawberries.
Assemble the Cupcakes
  1. Core the centers of cooled cupcakes and fill with strawberry jam.
  2. Pipe the strawberry cream cheese frosting onto each cupcake, creating a swirl.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 60mgSugar: 18gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 2mg

Notes

Ensure proper ingredient measurements for best results. Use room temperature ingredients for a smooth batter.

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