Dessertsbiggerbolderbaking4.7
Strawberry Cupcakes Recipe with Strawberry Cream Cheese Frosting
My Strawberry Cupcakes with Cream Cheese Frosting are ultra-moist, packed with real strawberry purée, and topped with rich, tangy frosting.
👥 12 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 25 min🔥 Cook: 30 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
- pan
📝 Preparation Steps
1
To Make the Strawberry Cupcakes
2
Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin.
3
In a large bowl, whisk together the cake flour, baking powder, baking soda and salt and set aside.
4
In a measuring jug, add the strawberry puree and sour cream and whisk until combined. Set aside.
5
In the bowl of a stand mixer fitted with a whisk attachment (or using an electric hand mixer) mix the butter, sugar and oil on medium speed for ⏱️ 1 minute.
6
Add egg and yolks one at a time and mix for another minute. Then add the vanilla and food coloring and mix until incorporated.
7
With the mixer on low, add the dry ingredients in three additions, alternating with the puree mixture. Mix until combined.
8
Divide batter evenly among the 12 cupcake liners.
9
To Bake the Strawberry Cupcakes
10
Bake for ⏱️ 20-25 minutes, or until a tooth inserted into the center comes out clean.
11
Allow to cool for ⏱️ 10 minutes before removing from the pan. Cool completely before frosting.
12
To Make the Strawberry Cream Cheese Frosting
13
In a small sauce pan over low heat, add the strawberry puree and let it simmer, stirring constantly, for ⏱️ 3-5 minutes or until reduced in half. Let it cool completely before proceeding.
14
In the bowl of a stand mixer (or in a large bowl with an electric hand mixer) cream the butter, cream cheese and powdered sugar on medium speed until light and fluffy, about ⏱️ 5 minutes.
15
Add in the cooled strawberry puree and strawberry extract (optional) and mix until incorporated. (If a deeper pink color is desired, add in a drop of food coloring).
(1 oz/28 g) butter (, at room temperature)2 tablespoons(8 oz/225 g) granulated sugar1 cup(16 oz/454 g) cream cheese (, softened)2 cups(1 lb 4 oz/575 g) powdered sugar (, sifted)5 cupsstrawberry extract, optional1 teaspoon
16
To Frost the Strawberry Cupcakes
17
Pipe or spread the frosting onto the cupcakes and decorate with sprinkles.
18
Enjoy with a cup of tea! Store leftovers in an airtight container in the refrigerator for up to 2 days.
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