Strawberries are in season! They’re juicy, plump, and on sale (my favorite part!). Today I’m showing you how to use fresh, in-season strawberries to make this Fresh Strawberry Cupcakes Recipe. #StrawberrySeason
One of the reasons why I love strawberry season is because it’s the beginning of a long string of in-season summer fruit! Plus they’re pretty darn delicious. In my #StrawberrySeason blog series I’ve shown you How to Make Strawberries Last Longer, How to Make Strawberry Syrup, and I shared my favorite Strawberry Lemonade recipe with you! This Strawberry Cupcakes Recipe just might be my favorite strawberry recipe to date. I just love cupcakes. I mean who can actually resist them?!
Cook’s Note – Fresh Strawberry Cupcakes Recipe:
- When making the frosting, if the purée is not reduced to the correct amount it will make frosting runny.
- If you don’t serve these cupcakes right away, cover and chill them in the refrigerator. Remove from the fridge 20-30 minutes before serving.
- These cupcakes will keep, covered and chilled, for up to 3 days.
- These cupcakes use fresh strawberries, and no artificial stuff. That’s why they end up being a pale pink. If you’d like a brighter colored cupcake, add a couple drops of red food coloring to the cupcake batter and frosting.
Cook’s Equipment – Fresh Strawberry Cupcakes Recipe:
Wilton 418-1704 Icing Tip Set, X-Large (I used the 1M tip in this set)
- FOR THE STRAWBERRY CUPCAKES:
- 2 ¼ cup all-purpose flour
- ¼ cup cornstarch
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 8 Tablespoons unsalted butter, at room temperature
- 1 ¾ cups granulated sugar
- 2 large eggs, at room temperature
- 1 Tablespoon pure vanilla extract
- 1 ¼ cups whole milk, at room temperature
- 1½ cups chopped fresh strawberries, pureed
- FOR THE STRAWBERRY CREAM CHEESE FROSTING:
- 1 cup chopped fresh strawberries, pureed
- 1 cup unsalted butter, softened
- 1 8-ounce package cream cheese, softened
- 1 Tablespoon pure vanilla extract
- 4½ cups confectioner’s sugar, sifted
- Sliced strawberries for garnish (optional)
- FOR THE STRAWBERRY CUPCAKES: Adjust oven racks to the middle positions. Preheat oven to 350 degrees F. Line muffin tins with paper liners; set aside.
- In a medium bowl add flour, cornstarch, baking powder, and salt. Use a whisk to mix until combined; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a handheld mixer), cream the butter and sugar together on medium speed for 2-4 minutes, or until light, fluffy, and pale in color. Add the eggs and vanilla, and pulse until just combined.
- Add one third of the dry ingredients, give a few pulses to mix until combined and no lumps remain. Do the same with ⅓ of the milk. Scrape down the sides of the bowl and repeat, alternating between the dry ingredients and milk. Once everything is combined, add the pureed strawberries and fold into the batter until combined and no streaks remain.
- Scoop batter into prepared muffin tins using a 3-tablespoon scoop, filling the muffin cups two-thirds full. Bake for 16-18 minutes, or until a toothpick comes out clean. Rotate muffin tins halfway through baking.
- Cool the cupcakes in the muffin tins for 10 minutes, then remove them from the tins to a wire rack to cool completely before frosting.
- FOR THE STRAWBERRY CREAM CHEESE FROSTING: Add the pureed strawberries to a small saucepan over medium-low heat. Simmer, stirring occasionally until reduced to about 3 tablespoons. This will take about 10 - 14 minutes. Pour mixture into a small bowl and chill until cool, about 15-20 minutes.
- Once the pureed strawberries are cool, beat the butter and cream cheese on medium speed until creamy and blended. This will take about 2 minutes. Add the vanilla and pureed strawberries and beat on medium speed until combined, about 30 seconds. Add the confectioner’s sugar and pulse until combined, increase speed to medium and beat until light and creamy, about 2 minutes.
- TO FINISH: Transfer frosting to a piping bag fitted with a decorating tip (I used Wilton’s 1M tip). Pipe onto cupcakes. Finish with sliced strawberries (optional), and serve immediately or cover and chill until ready to serve.
SOURCE: Cupcakes adapted from The Cupcake Diaries: Recipes and Memories from the Sisters of Georgetown Cupcake. The frosting recipe is a Food, Folks and Fun original! Disclosure: This post for Fresh Strawberry Cupcakes Recipe includes affiliate links, this means I make a few cents if you buy the item after clicking my link. This costs you nothing, but it helps keep this blog running on butter…lots of butter! See the rest of Food Folks and Fun’s disclosure policy here.