fresh strawberry cupcakes
My friend Tanner has a June birthday and for the last few years I have always made him his favorite, fresh strawberry cupcakes. Strawberries are typically pretty easy to find in large quantities this time of year and they are such a crowd pleaser addition to any BBQ!
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fresh strawberry cupcakes
- Prep Time: 30
- Cook Time: 20
- Total Time: 50
- Yield: 12 1x
- Cuisine: dessert
Ingredients
Scale
For the cupcakes:
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon flaky sea salt
- 1 cup of unsalted butter, room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 egg white
- 2 teaspoons vanilla
- 1/4 cup buttermilk
- 1 cup fresh strawberries, tops removed
for the strawberry cream cheese frosting:
- 1 cup fresh strawberries, pureed (see instructions)
- 1 tablespoon sugar
- 1 stick of unsalted butter, at room temperature
- 8 ounces plain cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 2+ cups of powdered sugar
Instructions
for the cupcakes:
- Preheat oven to 350°F and line muffin tin with paper liners.
- Remove the tops off of the strawberries and add to blender or food processor. You can leave them fresh and chopped and the recipe will be the same, I just like the pink color and think that the puree packs in more flavor!
- Whisk flour, baking powder, and salt in a bowl and set aside.
- Beat butter on medium speed for 2-3 minutes until it becomes fluffy. You will likely have to scrape the bowl a few times. Slowly pour in 1 cup of sugar and beat (I like using the paddle attachment on my Kitchen Aid mixer).
- On a lower speed, add in eggs 1 at a time, then the vanilla extract.
- Start with adding a little bit of the flour mixture with the mixer on low and alternate between adding the milk and flour until they are both combined.
- I use a 1/4 cup to fill the tins 1/2 full and bake for 20 minutes. You can stick a toothpick into the center and if the stick comes out clean they are done!
- Cool cupcakes on a wire rack completely before adding frosting.
For the frosting:
- Add fresh strawberries, sugar, and a splash of water in a small saucepan on medium-low.
- Stand at the oven and stir frequently, careful not to burn!
- Once the puree has reduced and thickened, set in a cold bowl on the counter to cool.
- Beat the butter and cream cheese on high until creamy. Add in the cooled strawberry mixture and vanilla.
- Slowly add in powdered sugar (about 2 cups) until everything is creamy.
- Frost and enjoy!
Notes
- To thicken the frosting – stick it in the fridge for 20 minutes before icing the cupcakes.
- To bring your butter and cream cheese to room temperature, I have a glass stovetop so when the oven is preheating I set the butter on the oven to melt quicker.