Prep Time30 minutes
Total Time55 minutes
Servings12 Servings
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Strawberry Cupcakes with Strawberry Cream Cheese Frosting recipe is a great way to use up some of Spring’s strawberry bounty. Fresh berries are whipped into a white cake mix and also into a tart cream cheese icing. Decadent, sweet and delicious. I dare you to eat just one.
This week has been an interesting one here at Farmgirl Gourmet Headquarters. Monday AM the Hubs left for a week long business trip and then that same day a friend needed to leave town for a family emergency and asked if her 6 year old daughter could stay with me and the kids. It’s been 4 years since I’ve had a 6 year old around the house, so it took a bit of adjusting, but we hit the ground running and it’s been really fun!
“Bangs” doesn’t have school on Wednesday’s so I asked her what she wanted to do. Her response “make cupcakes”. Ok, she was speaking my language. So I asked what kind. She said “strawberry with strawberry frosting”. This kid is on to something here, because that sounds awesome. So after a bit of internet searching we were set and ready to rock and roll.
Ingredients
- Fresh strawberry puree
- All purpose flour
- Baking powder
- Kosher salt
- Whole milk
- Vanilla extract
- Unsalted butter
- Granulated sugar
- Egg & egg whites
Ingredients in fresh strawberry cream cheese frosting
- Strawberry puree
- Unsalted butter
- Cream cheese
- Vanilla extract
- Confectioners sugar / powdered sugar
First we puree the strawberries for the cupcakes and the frosting. There was about 1 1/3 cups of strawberries. Maybe a couple more because we were feeling like some serious strawberry goodness.
How to make strawberry cupcakes
Bangs whisked together the flour, salt and baking powder in a medium bowl. Then she mixed together milk, vanilla and 2/3 cup of the strawberry puree. Give it a good stir and then we set this bowl aside with the flour mixture.
In the bowl of the stand mixer we added 1 stick of butter and creamed it until light and fluffy and then added 1 cup of sugar and again creamed. Into the butter and sugar we added 1 whole egg and 2 egg whites and mixed well to combine. Then in goes half of the flour mixture. Add the entire strawberry mixture and mix to combine. Add the remaining flour mixture and mix just until combined. Don’t go wild here, you don’t want to develop the gluten in the flour.
Using a hinged ice cream scoop, fill the muffin cups. Bake at 350 for 22-25 minutes. Perfect! Light, airy strawberry deliciousness.
Strawberry Cupcakes with Strawberry Cream Cheese Frosting
Ingredients
Cupcakes
- ⅓ cup strawberry puree
- 1 ½ cups all purpose flour
- 1 tsp baking powder
- ¼ tsp kosher salt
- ¼ cup whole milk
- 1 tsp vanilla extract
- 8 tbsp unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 large egg whites, room temperature
Strawberry Cream Cheese Frosting
- 3 tbsp strawberry puree, about 1/2 cup whole strawberries
- 8 tbsp unsalted butter, room temperature to slightly cold
- 8 oz cream cheese, room temperature to slightly cold
- ½ tsp vanilla extract
- 22 oz powdered sugar, about 1.4 pounds
Instructions
Cupcakes
- Preheat oven to 350ºF. Line 12-cup muffin tin with liners and set aside.
- Add strawberries to the bowl of a food processor (include the strawberries from the frosting if using). Puree until smooth. Measure out 1/3 cup and set aside.
- In a medium bowl, whisk together the flour, baking powder and salt and set aside.
- In a small bowl, mix together the milk, vanilla and 1/3 cup strawberry puree. Set aside
- In the bowl of a stand mixer, add the butter and cream on medium-high until light and fluffy. Add the sugar and beat until combined. Turn down the mixer speed and add the egg and egg whites slowly. Beat until just combined.
- With the mixer on low, add half of the flour mixture to the butter mixture. Mix until just incorporated. Add the milk and strawberry mixture and mix until just blended. Scrape down the sides and slowly add the remaining flour. Mix just until incorporated.
- Divide evenly among the lined muffin cups. Bake for 22-25 minutes, or until a toothpick inserted comes out clean. Cool completely before icing.
Strawberry Cream Cheese Frosting
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. Add the cream cheese and beat on medium until light and fluffy. Reduce the speed and slowly add the confectioners sugar. Beat until well combined. Add the vanilla and 3 tablespoons of strawberry puree. Mix until just blended. Place in the refrigerator until you are ready to frost the cupcakes.
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Notes
Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
A simple recipe I hope you’ll love
I would eat way to many of those in one sitting and your little one is cute as a button. Strawberries are just getting good here so I am ready to try some new recipes and I love cream cheese anything!
YUM!!!!!! I am going to make these for my picnic later on today. Cos I am – as we speak – having breakfast with strawberries and can’t imagine that soon they will be out of season again. NOOOO…. so better enjoy it while they’re still here! 🙂 PS: how many whole strawberries do I need??
Yeah, I know her! She’s pretty awesome.
What a face. Happy is the girl who holds a cupcake! I can’t wait to make my strawbabies into these lovely cupcakes. Yummy!
She is adorable and I love her attitude! Whatya want kiddo? CUPCAKES. Love love! Wonder if she’ll get me a glass of ice water? 😉