Description of this recipe
These Strawberry Cupcakes are a delightful treat, perfect for any occasion. Infused with the fresh, vibrant flavor of real strawberries, these cupcakes offer a moist, tender crumb and a luscious strawberry frosting. They’re not just cupcakes; they’re a celebration of summer’s sweetest bounty.
Why you will love this recipe
You’ll adore these Strawberry Cupcakes for their authentic strawberry taste and delightful texture. The combination of fresh strawberry puree and chopped strawberries in the batter ensures a genuine flavor that store-bought extracts simply can’t replicate. The homemade strawberry frosting, made with reduced strawberry puree, provides a concentrated burst of fruity goodness that perfectly complements the light, airy cupcake. Plus, they’re surprisingly easy to make, bringing a touch of homemade happiness to your table.
Ingredients:
Strawberry Cupcakes
- 3/4 cup strawberry puree (about 1 1/2 cups whole strawberries)
- 1 2/3 cups cake flour*, sifted
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup white sugar
- 1 large egg
- 1 large egg white (discard the yolk)
- 1 teaspoon vanilla extract
- 1/3 cup buttermilk
- 2-3 drops red food coloring (optional)
- 3/4 cup chopped strawberries (about 1/2 inch pieces)
Strawberry Frosting
- 3/4 cup strawberry puree (about 1 1/2 cups whole strawberries)
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1/4 teaspoon salt
- 1-2 tablespoons cream, as needed
- 2-3 drops red food coloring (optional)
Preparation:
Strawberry Cupcakes
Step 1: Prepare the Strawberry Puree: Begin by pureeing about 1 1/2 cups of whole strawberries in a blender or food processor. For a smoother cupcake, push the puree through a metal sieve to remove the seeds. This step is optional but highly recommended for the frosting to achieve a silky texture.
Step 2: Reduce the Strawberry Puree: In a medium saucepan over medium heat, add the strawberry puree. Stir gently as the puree comes to a gentle boil. Continue to boil for about 10-15 minutes, stirring frequently, until the puree has reduced to about 1/3 of its original volume (approximately 1/4 cup). This concentrated puree will intensify the strawberry flavor in your cupcakes. Cool fully before using.
Step 3: Preheat and Prepare: Preheat the oven to 350°F (175°C). Line muffin pans with muffin papers. This recipe yields about 18 cupcakes, so you may need to bake in batches or use two muffin pans.
Step 4: Combine Dry Ingredients: In a medium bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt. Sifting the cake flour is crucial for creating a light and airy cupcake texture.
Step 5: Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3 minutes). This step incorporates air into the batter, contributing to the cupcakes’ tender crumb.
Step 6: Add Eggs: Beat in the whole egg and egg white one at a time, ensuring each is fully incorporated before adding the next. The egg white adds extra lightness and structure to the cupcakes.
Step 7: Combine Wet Ingredients: In a liquid measuring cup, whisk together 1/4 cup of the reduced strawberry puree, vanilla extract, and buttermilk. Buttermilk adds moisture and a subtle tang that enhances the strawberry flavor.
Step 8: Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the wet ingredients. Begin and end with the dry ingredients. This technique prevents overmixing and ensures a smooth, well-combined batter.
Step 9: Fold in Chopped Strawberries: Gently fold the chopped strawberries into the cupcake batter using a rubber spatula. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cupcakes.
Step 10: Fill Muffin Cups: Spoon the batter into the prepared muffin pan, filling each muffin paper about 2/3 to 3/4 full. This allows the cupcakes to rise without overflowing.
Step 11: Bake: Bake in the preheated oven for 16-19 minutes, or until the tops are set and an inserted toothpick comes out clean. Avoid overbaking, as this can dry out the cupcakes.
Strawberry Frosting
Step 1: Prepare Strawberry Puree: As with the cupcakes, puree about 1 1/2 cups of whole strawberries in a blender or food processor. Push the puree through a metal sieve to remove the seeds for a silky smooth frosting.
Step 2: Reduce the Strawberry Puree: Add the strawberry puree to a medium saucepan over medium heat. Stir gently as the puree comes to a gentle boil. Continue to boil for about 15 minutes, stirring frequently, until the puree is thick like jam. This concentrated puree is the key to intense strawberry flavor in the frosting.
Step 3: Cool the Puree: Remove the pan from the heat and cool the puree completely. This is crucial, as adding warm puree to the butter can cause the frosting to separate and become watery. To speed up the process, you can place the puree in the refrigerator or freezer.
Step 4: Beat the Butter: In a large bowl, using an electric mixer, beat the softened butter until fluffy (about 3 minutes). This creates a light and airy base for the frosting.
Step 5: Add Powdered Sugar: Turn the mixer down to low speed and gradually beat in 2 cups of powdered sugar. Once incorporated, turn the mixer up to medium speed and continue beating until smooth.
Step 6: Incorporate Strawberry Puree: Beat in 2 tablespoons of the cooled, jam-like strawberry puree. Ensure the puree is completely cold before adding it to the butter; otherwise, your frosting may separate.
Step 7: Adjust Sweetness: Beat in the remaining powdered sugar about 1/2 cup at a time until the desired sweetness is reached. Taste frequently to avoid over-sweetening.
Step 8: Adjust Consistency: If the frosting seems too thick, beat in a little cream, about 1 tablespoon at a time, until the desired consistency is reached. The frosting should be smooth and spreadable.
Step 9: Add Color (Optional): If desired, mix in a few drops of red food coloring to enhance the pink hue of the frosting.
Step 10: Frost the Cupcakes: Once the cupcakes have cooled completely, frost them with a knife or transfer the frosting to a piping bag and pipe onto the cupcakes. A 1M tip works well for creating beautiful swirls.
COOKING Rating:
Intermediate
Serving Suggestions:
These Strawberry Cupcakes are perfect for:
- Birthday parties
- Baby showers
- Bridal showers
- Picnics
- Afternoon tea
- A special dessert for any day of the week!
Tips:
- Use high-quality cake flour for the best texture. Sifting the flour before measuring ensures a light and airy crumb.
- Make sure all ingredients are at room temperature for even mixing and a smooth batter.
- Don’t overmix the batter; this can result in tough cupcakes.
- Use a cookie scoop to ensure each muffin cup is filled with the same amount of batter, ensuring even baking.
- Cool the cupcakes completely before frosting to prevent the frosting from melting.
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Prep Time:
45 minutes
Cook Time:
16-19 minutes
Total Time:
Approximately 1 hour 30 minutes (including cooling time)
Nutritional Information:
(Estimates will vary based on specific ingredients and serving size)
Calories:
Approximately 250-300 per cupcake
Protein:
Approximately 2-3 grams per cupcake
Sodium:
Approximately 100-150mg per cupcake
Conclusion
These Strawberry Cupcakes are a delightful way to enjoy the taste of summer any time of year. With their moist, tender crumb and luscious strawberry frosting, they’re sure to be a hit with family and friends. So, gather your ingredients, preheat your oven, and get ready to bake up a batch of these irresistible treats!
Questions and Answers:
Q1: Can I use frozen strawberries instead of fresh strawberries? A: Yes, you can use frozen strawberries, but make sure to thaw them completely and drain any excess liquid before pureeing and chopping. The excess water can affect the consistency of both the cupcakes and the frosting.
Q2: What if I don’t have cake flour? Can I use all-purpose flour? A: While cake flour is recommended for the best texture, you can substitute it with all-purpose flour. For each cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornstarch. This will help to create a softer crumb.
Q3: My frosting turned out too runny. What can I do to fix it? A: If your frosting is too runny, gradually add more powdered sugar, about 1/4 cup at a time, until it reaches the desired consistency. Be sure to mix well after each addition. Chilling the frosting in the refrigerator for about 30 minutes can also help to firm it up.
Q4: Can I make these cupcakes ahead of time? A: Yes, you can bake the cupcakes a day ahead of time. Allow them to cool completely, then store them in an airtight container at room temperature. Frost them just before serving for the best results.
Q5: Is it necessary to reduce the strawberry puree for the frosting? A: Yes, reducing the strawberry puree is essential for the frosting. It concentrates the strawberry flavor and thickens the puree, which helps to create a stable and flavorful frosting. Without reducing it, the frosting may be too thin and watery.
