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Strawberry Cupcakes

Strawberry Cupcakes

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If you’re seeking a delightful treat to brighten your day, look no further than these Strawberry Cupcakes! Soft and fluffy, they are filled with sweet strawberry jam and topped with creamy strawberry frosting. Perfect for any occasion, from family dinners to birthday parties, these cupcakes are surprisingly easy to make. With fresh strawberries and simple pantry staples, each bite delivers a taste of summer that will leave you wanting more.

Ingredients

Scale
  • 10 oz (283 g) quartered fresh strawberries
  • 6 tbsp (75 g) granulated sugar
  • 1 tbsp (15 ml) lemon juice
  • 1 1/4 cup (140 g) cake flour, spooned and leveled
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup (150 g) granulated white sugar
  • 5 tbsp (70 g) unsalted butter, softened
  • 2 egg whites, at room temperature
  • 1 1/2 tsp vanilla
  • 1/2 cup (120 ml) buttermilk, at room temperature
  • 1/2 cup (112 g) unsalted butter, softened
  • 4 oz. (114 g) cream cheese, cold
  • 2 1/2 cups (325 g) powdered sugar
  • 3/4 cup (15 g) freeze dried strawberries

Instructions

  1. Prepare the strawberry filling by mixing quartered fresh strawberries, granulated sugar, and lemon juice in a bowl. Let it sit for about 15 minutes.
  2. In another bowl, whisk together cake flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream together softened butter and granulated white sugar until light and fluffy.
  4. Add egg whites one at a time along with vanilla extract; mix well.
  5. Gradually combine the dry mixture and buttermilk into the creamed mixture until just combined.
  6. Preheat your oven to 350°F (175°C). Fill cupcake liners two-thirds full with batter and bake for about 17 minutes or until a toothpick comes out clean.
  7. For the frosting, beat together softened butter and cold cream cheese until smooth; gradually add powdered sugar and fold in freeze-dried strawberries.
  8. Once cooled, frost each cupcake generously with the creamy strawberry frosting.

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