These Strawberry Cupcakes with Strawberry Cream Cheese Frosting are perfect for any type of small celebration. Made with fresh strawberry puree, these cupcakes exude strawberry flavor from the cake to the decadent strawberry cream cheese icing they are topped with! Makes 6 cupcakes. Show
Love small batch sweets? Don’t miss Margarita Cupcakes with Salted Tequila Frosting and Bourbon Maple Bacon Cupcakes! Today’s an important day—it’s our anniversary! On our wedding day, we cut into a gorgeous tiered cake with white, chocolate and strawberry layers at our wedding reception. A year later, we ate the strawberry cake topper to celebrate one year of matrimony. So today, I wanted to share my Small Batch Strawberry Cupcake recipe as a nod to our wedding cake. These cupcakes are topped with a decadent strawberry cream cheese frosting. And the best thing? We don’t have to use any artificial strawberry flavoring to get the flavors we want and need! Why I love this recipeI cannot tell y’all how many times I have tried and failed to make cupcakes using actual strawberries instead of strawberry jello or strawberry extract. The texture can get gloopy if not done right, and a cupcake not done right is incredibly sad. These cupcakes are delightful! They don’t taste artificial (because hey, they use FRESH STRAWBERRY PUREE to flavor them!) The strawberry flavor is subtle, the cake is fluffy and the icing, which is made with more strawberry goodness, sings. The added bonus is that this recipe makes just six cupcakes. The icing is for six cupcakes. And you won’t have the chance to overindulge as much as you would with a recipe that makes 18-24 cupcakes. It’s a win-win… especially if you’re celebrating an occasion with just two people! Other celebratory desserts we adore: Funfetti Sugar Cookie Bars | Chocolate-Covered Raspberry Cupcakes with Raspberry Chocolate Cream Cheese Filling and Raspberry Buttercream Frosting | Strawberry and Blueberry Hand Pies What you need to make Strawberry CupcakesThe Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.
In addition to these tools, you’ll need some ingredients that may or may not live in your pantry, depending on how you stock yours.
How to make Small Batch Strawberry CupcakesPreheat the oven, and place your cupcake liners in a cupcake tin. Since this recipe only makes six cupcakes, you’ll only need six. In a large bowl, whisk together the oil and granulated sugar. We want them to be combined and happy before we add in more ingredients. Add the eggs, vanilla extract and strawberry puree to the bowl. Whisk until all the wet ingredients are combined. In another bowl, combine the flour, baking powder and salt. Whisk ’em together so that they are evenly dispersed throughout the batter. Pour the flour mixture into the wet ingredients. Stir until just combined. Measure 3 tablespoons of the batter into each cupcake liner. I like to use a 1-tablespoon cookie scoop so they’re all even, but you could easily do this with a tablespoon measure or even eyeball it. You do you. Bake the cupcakes. Keep an eye on these because if they overbake, they will become tough. Allow the cupcakes 30 minutes to cool before frosting. How to make Strawberry Cream Cheese FrostingWhile the cupcakes bake, get out another bowl. In the bowl, add the cream cheese and strawberry puree. Use a hand mixer to beat these ingredients together until smooth. They’ll serve as the base for your frosting, and I like to do this to ensure that there aren’t any cream cheese lumps. Sprinkle in the powdered sugar. If you want, run it through a fine mesh strainer before adding to the frosting so there are no lumps. Use the hand mixer to incorporate the powdered sugar into the frosting. Chill in the refrigerator until it’s time to frost the cupcakes. Transfer to a piping bag or dollop the frosting on top of the strawberry cupcakes. Garnish with a halved strawberry for extra fanciness, and enjoy immediately! When the icing is smooth, chill in the refrigerator until icing the cupcakes. You can transfer the icing to a piping bag, or you can simply dollop it onto the cupcakes. Frequently Asked QuestionsCan I use frozen strawberries to make the strawberry puree?Yes! Use the strawberries you have on hand. If you happen to have frozen whole strawberries, let them defrost before blending so your puree isn’t half-frozen. Can I double this recipe since it only makes six fresh strawberry cupcakes?Technically, you can, but I don’t advise it. Every time I’ve doubled the recipe, I’ve run into issues. If you want to make 12 cupcakes, I suggest making a batch of these… then making a second batch. :/ Quick tips and tricks for the best Fresh Strawberry Cupcakes with Strawberry Cream Cheese Frosting
I’m so pleased with this here recipe, and I’m even happier to share it with y’all today on our anniversary. It’s only fitting. We’ll be celebrating in style with these cupcakes that tastes like our wedding cake. Happy anniversary, Winston! Prep Time: 10 minutes Cook Time: 14 minutes Cooling Time: 30 minutes Total Time: 54 minutes These Strawberry Cupcakes with Strawberry Cream Cheese Frosting are perfect for any type of small celebration. Made with fresh strawberry puree, these cupcakes exude strawberry flavor from the cake to the decadent strawberry cream cheese icing they are topped with! IngredientsStrawberry Cupcakes
Strawberry Cream Cheese Icing
InstructionsMake the Cupcakes
Make the Frosting
Then ice the cupcakes and enjoy!NotesRecipe adapted One Bowl Vanilla Cupcakes for Two from How Sweet It Is. Substitutions:
Nutrition Information:Yield:6Serving Size:1 iced cupcakeAmount Per Serving: Calories: 308Total Fat: 13gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 113mgCarbohydrates: 47gFiber: 2gSugar: 34gProtein: 3g Nutrition facts are an estimate and not guaranteed to be accurate. Have you ever tried to make cupcakes with fruit puree?How do you celebrate your anniversary?How can I make my cupcakes more moist?1 – Use Cake Flour. Many cake recipes out there already call for using cake flour as one of the main ingredients. ... . 2 – Use Brown Sugar. ... . 3 – Use Oil Instead of Butter. ... . 4 – Try Sour Cream or Yogurt. ... . 5 – Add Some Mayonnaise. ... . 6 – Watch the Clock. ... . 7 – Add Some Pudding. ... . 8 – Add a Filling.. What makes a cupcake Fluffy?"Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven," she says. "If you overmix your batter, you collapse those bubbles and end up with a brick-like cake." Always mix on a low speed to avoid this, stopping just as all ingredients blend.
How do you make the best cupcakes?Follow the Recipe. Well, duh. ... . Room Temperature Ingredients. ... . Don't Over-mix, Don't Under-mix. ... . High Quality Cupcake Liners. ... . Fill Cupcake Pans Appropriately. ... . Oven Thermometer, Every Time. ... . 1 Batch in the Center. ... . Bounce-Back Test.. Does strawberry buttercream frosting need to be refrigerated?Do You Have to Refrigerate Strawberry Buttercream? You can leave this particular frosting recipe at room temperature for three days. It does not need refrigeration.
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