Indulge in these delightful strawberry-infused cupcakes topped with a rich cream cheese frosting. Perfect for any celebration or just because!
Equipment:
- 1 Kitchen scale
- 1 12-cup muffin tin
- 1 Stand mixer or hand mixer
- 1 Frosting bag with a tip (e.g., Wilton tip 1A)
Ingredients:
For the Strawberry Cupcakes:
- 1 ½ cups all-purpose flour
- ½ cup (57 g) freeze-dried strawberry powder
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup (113 g) unsalted butter, at room temperature
- ¾ cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- ½ cup (120 ml) buttermilk, at room temperature
- 1 cup fresh strawberries, finely diced
For the Cream Cheese Frosting:
- 1 cup (225 g or 8 oz package) cream cheese, at room temperature
- ¼ cup (57 g) unsalted butter, at room temperature
- 1 cup (120 g) confectioners’ sugar, sifted
- ¼ cup (28 g) freeze-dried strawberry powder
- ½ tsp pure vanilla extract
- A pinch of kosher salt
- Strawberry halves for garnishing
Instructions:
1. Making the Strawberry Cupcakes:
- Start by preheating your oven to 350°F (175°C). Prepare the muffin tin by placing paper liners in each cup.
- In a bowl, whisk together flour, freeze-dried strawberry powder, baking powder, baking soda, and salt. Keep it aside.
- Cream butter and sugar using a large mixing bowl until the mixture is fluffy, which should take about 3 minutes. Introduce eggs one by one, mixing well after each addition. Stir in the vanilla extract.
- Now, gently mix in half of your dry ingredients. Add buttermilk, stir, and then mix in the remaining dry ingredients. Be careful not to overmix. Finally, fold in the fresh strawberries.
- Pour the batter into the prepared cupcake liners, filling about ¾ of the way. Bake for around 18-22 minutes, or until an inserted toothpick comes out clean.
- Once baked, take the cupcakes out and let them cool on a wire rack for about 30 minutes.
2. Preparing the Cream Cheese Frosting:
- In your stand mixer (or using a hand mixer), blend together the cream cheese and butter on high speed for 2 minutes. Switch to low speed, and gradually add in the confectioners’ sugar and strawberry powder.
- Scrape the bowl’s sides and bottom, add vanilla extract, and blend for another 10 seconds, ensuring not to overmix.
- Fill the frosting bag fitted with the desired tip with your cream cheese frosting. Frost each cupcake beautifully and garnish with strawberry halves.
Serve & Enjoy!
These cupcakes are a testament to how wonderfully strawberries can enhance a classic treat. Their fresh and fruity vibe is perfect for summer picnics, birthdays, or any day you’re craving something sweet!
