Strawberry Cupcakes with Strawberry Cheesecake Buttercream
Freeze-dried and puréed berries dance within a light cake and a rich strawberry cheesecake frosting for the best strawberry cupcakes ever.
Equipment
- 12 cup nonstick muffin pan
- Stand Mixer with whisk attachment
- #20 scoop
- Cupcake liners
- Piping bag and decorative tip
Ingredients
Cupcake Ingredients
- ½ cup unsalted butter room temperature
- 1 cup pure cane sugar
- 2 large eggs room temperature
- ½ cup fresh strawberry purée room temperature
- 1 tsp vanilla extract
- 2 cups all purpose flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¼ cup milk room temperature
Frosting Ingredients
- 1 block cream cheese room temperature
- ¼ cup unsalted butter room temperature
- 1 tsp vanilla extract
- 4 cups powdered sugar
- 1 oz freeze-dried strawberries ground to a fine powder
- ½ tsp salt
Instructions
Cupcake Instructions
- Preheat the oven to 350°F. Line a regular cupcake pan with pretty liners.
- If you haven't already, purée strawberries, and measure out 1/2 of a cup. Strain the mixture if you want to. Use the rest in a smoothie, oatmeal, or a cocktail.
- Cream the butter and sugar for about 5 minutes to get lots of air whipped into it. Beat in the eggs one at a time. Add in the vanilla and strawberry purée. If it looks a little curdled after you add in the strawberries, that's fine. It will come back together.
- Sift together the flour, baking powder, and salt. Add this dry mix to the strawberry mixture. Then, stir in the milk until batter is smooth. Do not overmix.
- Fill cupcake liners with ⅓ cup of batter. Bake for 20-25 minutes, or until a toothpick stuck in one of the center cupcakes comes out clean. Allow them to cool for at least 5 minutes in the pan, and then remove to a cooling rack to cool completely.
Frosting Instructions
- Whip the cream cheese and butter until they are thoroughly combined and airy and fluffy, about 5 minutes. Scrape down the sides of the bowl every minute or so to make sure it's consistent.
- Add in the vanilla and salt and fully combined. Very slowly mix in the powdered sugar and strawberry dust. Scrape down the sides, and scoop under the bottom to make sure everything is consistent. Once it's all mixed in, set the mixer to high and proceed to whip it until it is super fluffy and stable. NOTE: If your kitchen is warm, you might need to chill your frosting for 30-45 minutes before whipping to avoid it becoming soupy.
- Transfer to a sturdy freezer bag or piping bag, and refrigerate until you're ready to frost. To frost, pipe your frosting using the tip of your choice onto each cupcake. Top with sprinkles or a fresh strawberry.
- Save leftover frosting in the fridge for up to a week.