Description
These homemade strawberry cupcakes have a delicious strawberry flavor and creamy strawberry frosting. The flavor comes from real berries – so there’s nothing artificial. The cupcakes have a light and delicate texture, and you’ll love how the frosting is bursting with real strawberries.
Ingredients
Scale
- ¾ lb strawberries (370 grams) (fresh or frozen)
- 1½ cups cake flour (180 grams)
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup reduced strawberry puree (60 ml) (it should be thick, like jam)
- 6 tablespoons whole milk (90 ml) (2% works too)
- 1 teaspoon vanilla extract
- 2–3 drops red food coloring (optional)
- ½ cup unsalted butter (112 grams) (room temperature)
- 1 cup granulated sugar (200 grams)
- 2 large egg whites
- 1 cup unsalted butter (226 grams) (softened but still slightly firm to the touch)
- 3–4 cups powdered sugar (330 – 440 grams)
- 2–3 tablespoons reduced strawberry puree (30–45 ml)
- ¼ teaspoon salt
- 1–2 tablespoons cream (15–30 ml) (as needed)
- 2–3 drops red food coloring (optional)
Instructions
- Core and haul the strawberries (if using fresh).
- Place the berries in a food processor or blender and process until smooth.
- Pour the puree through a metal sifter to remove the seeds. Use the back of a spoon to press the puree through. Discard the seeds.
- Transfer the puree to a saucepan over medium heat. Bring to a gentle boil while stirring. Stir constantly to prevent burning. The puree should be thick like jam, about ½ cup in volume. It should take about 25 minutes, or longer if using frozen berries. Cool fully before using.
- Preheat the oven to 350℉ (180℃) and line muffin pans with muffin papers. You’ll end up with about 12-14 cupcakes total.
- In a liquid measuring cup, whisk together the milk, ¼ cup reduced puree, vanilla extract, and optional food coloring. You can use a hand-held immersion blender to get rid of any lumps of puree.
- In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk and set aside.
- In a large bowl, beat the butter and sugar until fluffy (about 3 minutes).
- Beat the egg whites into the butter mixture until smooth.
- Beat about ⅓ of the flour mixture into the butter mixture, alternating with about ½ of the liquid ingredients. Repeat until all ingredients are incorporated. Scrape down the sides and bottom of the bowl after each addition.
- Spoon the batter into the prepared muffin pan, filling each muffin paper about ⅔ to ¾ full. You should end up with about 12-14 cupcakes.
- Bake in the preheated oven for 20-25 minutes, or until the tops are set and an inserted toothpick comes out clean or with a few moist crumbs.
- Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- In a large bowl using an electric mixer, beat the butter until fluffy (about 3 minutes).
- Turn the mixer to low speed and beat in 2 cups of powdered sugar, then increase to medium speed as you incorporate the sugar.
- Beat in 2 tablespoons of the thick, jam-like strawberry puree and salt. It must be completely cold before adding to the butter.
- Beat in the rest of the powdered sugar about ½ cup at a time, alternating with a little more strawberry puree or cream until the desired sweetness and thickness is reached.
- Optionally, mix in the red food coloring.
- Frost the cooled cupcakes with a knife, or transfer the frosting to a piping bag and pipe the cupcakes.
Notes
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 463 kcal
- Fat: 24 g
- Carbohydrates: 61 g
- Protein: 3 g
Keywords: Strawberry Cupcakes