Strawberry Cupcakes with Cream Cheese Frosting
Strawberry puree flavors the tender cakes, which bake to a lightly golden color rather than a bright pink. The pale-pink frosting gets its berry flavor from a separate portion of puree, reduced to limit the moisture that can make cream cheese frosting too soft to pipe. Bake the cupcakes at 350°F (175°C), let them cool completely, then finish each one with a generous frosting swirl and a fresh strawberry half.
Makes: 12 cupcakes Prep: 35 minutes Bake: 18–22 minutes Total: About 1 hour 45 minutes, including cooling
Ingredients
For the cupcakes
- 1 1/2 cups all-purpose flour (190g)
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, softened (115g)
- 3/4 cup granulated sugar (150g)
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup strawberry puree, from about 5–6 ounces hulled berries (120g)
- 1/4 cup whole milk, at room temperature (60g)
For the frosting and topping
- 1/4 cup strawberry puree (60g)
- 8 ounces block-style cream cheese, softened (225g)
- 1/4 cup unsalted butter, softened (55g)
- 3 cups powdered sugar, sifted if lumpy (360g)
- 6 medium fresh strawberries, hulled and halved lengthwise
How to Make Strawberry Cupcakes
- Prepare the pan and berries: Preheat the oven to 350°F with a rack in the center. Line a standard 12-cup muffin tin with paper liners. Hull and puree the strawberries, then measure 1/2 cup for the batter and a separate 1/4 cup for the frosting.
- Reduce the frosting puree: Put the 1/4 cup portion in a small saucepan over low heat. Stir often for 5–8 minutes, until reduced to about 2 tablespoons. Transfer to a dish and cool completely.
- Mix the batter: Whisk the flour, baking powder, and salt in a bowl. In a separate bowl, beat the butter and sugar until creamy, then beat in the eggs and vanilla. Mix in the 1/2 cup cake puree and milk in stages. Add the flour mixture and mix just until incorporated; prolonged mixing can make the cupcakes dense.
- Fill and bake: Divide the batter among the liners, filling each about two-thirds full. Bake uncovered on the center rack for 18–22 minutes, starting to check at 18 minutes. The tops should be set and lightly golden, and a toothpick inserted in the center should come out clean or with a few moist crumbs, not wet batter.
- Cool completely: Leave the cupcakes in the tin for 5 minutes, then move them to a wire rack. Let them cool fully, including at the center, before frosting.
- Make the frosting: Beat the cream cheese and butter until smooth. Beat in the cooled reduced puree, then add the powdered sugar gradually until the frosting is thick enough to pipe. If it is too soft, chill it briefly.
- Frost and garnish: Pipe a generous rounded swirl onto each cooled cupcake. Set a fresh strawberry half on each swirl with the cut side visible. Add the berries shortly before serving.
How to Tell When the Cupcakes Are Done
The 18–22-minute window is a guide; ovens can bake at different rates. Remove the cupcakes when the tops are set and lightly golden and a toothpick shows no wet batter. Waiting for deep browning can leave them dry or tough.
How to Keep the Strawberry Frosting Thick
Strawberry puree brings liquid into the frosting as well as flavor. Reducing its separate portion to about 2 tablespoons, then cooling it completely, helps the frosting hold a piped swirl. Use softened cream cheese and butter, not dairy that has become warm.
If the frosting remains too soft, chill it briefly before piping. Add a little more powdered sugar only if needed, mixing it in gradually.
Using Frozen Strawberries
Frozen strawberries can replace fresh berries for the puree. Thaw them fully and drain excess liquid before blending so it does not thin the batter or frosting. Reduce and cool the frosting portion as directed. Use fresh strawberries for the topping.
Storage and Make-Ahead
Store frosted cupcakes covered in the refrigerator and use within 3–4 days for best quality. Keep them chilled between serving occasions, but let them sit at room temperature briefly before serving for a softer texture. Unfrosted cupcakes keep in an airtight container at room temperature for up to 2 days.
The cupcakes and frosting can be made separately ahead of time; refrigerate the frosting and decorate the fully cooled cupcakes closer to serving. Unfrosted cupcakes can be sealed airtight and frozen for up to about 2 months. Thaw at room temperature before frosting. Frosting can be frozen separately for up to 3 months; thaw it in the refrigerator and re-whip before using.
Nutrition
Approximate nutrition per serving, based on 1 frosted cupcake (1 of 12): 415 calories, 4g protein, 19g fat, and 57g carbohydrates. Approximate nutrition per 100g: 360 calories, 4g protein, 17g fat, and 49g carbohydrates. Values vary with ingredients and cupcake size.
Equipment
- 12-cup muffin tin
- Paper liners
- Blender or food processor
- Small saucepan
- Mixing bowls
- Electric mixer
- Wire rack
- Piping bag
Ingredients
For the cupcakes
- 1 1/2 cups all-purpose flour (190 g)
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, softened (115 g)
- 3/4 cup granulated sugar (150 g)
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup strawberry puree, from about 5–6 ounces hulled berries (120 g)
- 1/4 cup whole milk, at room temperature (60 g)
For the frosting and topping
- 1/4 cup strawberry puree (60 g)
- 8 ounces block-style cream cheese, softened (225 g)
- 1/4 cup unsalted butter, softened (55 g)
- 3 cups powdered sugar, sifted if lumpy (360 g)
- 6 medium fresh strawberries, hulled and halved lengthwise
Instructions
- Preheat the oven to 350°F (175°C) with a rack in the center. Line a standard 12-cup muffin tin with paper liners.
- Hull and puree the strawberries. Measure 1/2 cup for the batter and a separate 1/4 cup for the frosting.
- Place the frosting portion of puree in a small saucepan over low heat. Stir often for 5–8 minutes, until reduced to about 2 tablespoons. Transfer to a dish and cool completely.
- Whisk the flour, baking powder, and salt in a bowl.
- In a separate bowl, beat the butter and sugar until creamy. Beat in the eggs and vanilla, then mix in the 1/2 cup strawberry puree and milk in stages.
- Add the flour mixture and mix just until incorporated.
- Divide the batter among the liners, filling each about two-thirds full. Bake for 18–22 minutes, starting to check at 18 minutes. The tops should be set and lightly golden, and a toothpick should come out clean or with a few moist crumbs.
- Leave the cupcakes in the tin for 5 minutes, then transfer them to a wire rack and cool completely.
- Beat the cream cheese and butter until smooth. Beat in the cooled reduced puree, then gradually add the powdered sugar until the frosting is thick enough to pipe. Chill briefly if it is too soft.
- Pipe a generous rounded swirl onto each cooled cupcake. Top each with a strawberry half, cut side visible, shortly before serving.
Tips
- Cool the reduced frosting puree completely before adding it to the frosting.
- Mix the batter only until the flour is incorporated to help keep the cupcakes tender.
- Start checking the cupcakes at 18 minutes and remove them when a toothpick shows no wet batter.
- Make sure cupcakes are fully cool, including at the center, before frosting.
- If the frosting is too soft to pipe, chill it briefly; add extra powdered sugar gradually only if needed.
Variations
- Frozen Strawberry Puree: Use fully thawed frozen strawberries for the puree and drain excess liquid before blending. Reduce and cool the frosting portion as directed, and use fresh strawberries for the topping.