Homemade Strawberry Cupcakes with Cream Cheese Frosting

How to Make Cupcakes with Cream Cheese Frosting

ℹ️ As a home chef, I’m always on the lookout for delightful and seasonal treats to share with family and friends. One of my all-time favorite recipes, especially during strawberry season, is Strawberry Cupcakes with Cream Cheese Frosting. These cupcakes are a perfect blend of sweet and tangy, with fresh strawberries not only in the batter but also infused into the creamy frosting. They are topped with beautiful slices of fresh strawberries, making them as visually appealing as they are delicious. Whether you’re baking for a birthday, a summer picnic, or just because, these cupcakes are sure to impress and satisfy. Here’s how I make them.

ℹ️ Ingredients:

For the Strawberry Cupcakes:

• All-purpose flour: 1 1/2 cups (190 grams)
• Granulated sugar: 3/4 cup (150 grams)
• Baking powder: 1 1/2 teaspoons (7 grams)
• Salt: 1/2 teaspoon (2.5 grams)
• Unsalted butter (room temperature): 1/2 cup (115 grams)
• Eggs: 2 large
• Vanilla extract: 1 teaspoon (5 ml)
• Milk: 1/2 cup (120 ml)
• Fresh strawberries (finely chopped): 1 cup (150 grams)

For the Strawberry Cream Cheese Frosting:

• Cream cheese (room temperature): 8 ounces (225 grams)
• Unsalted butter (room temperature): 1/2 cup (115 grams)
• Powdered sugar: 2 cups (240 grams)
• Vanilla extract: 1 teaspoon (5 ml)
• Fresh strawberries (pureed and strained): 1/4 cup (60 ml)

For Garnish:

• Fresh strawberries (sliced): 6-8 strawberries

ℹ️ Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, combine the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix well.
5. Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
6. Gently fold in the finely chopped strawberries until evenly distributed.
7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
10. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
11. Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. Then, increase the speed to medium-high and beat until fluffy.
12. Mix in the vanilla extract and the strawberry puree until the frosting is smooth and pink.
13. If the frosting is too soft, refrigerate it for 15-20 minutes before using.
14. Once the cupcakes are completely cooled, use a piping bag or a knife to frost the tops with the strawberry cream cheese frosting.
15. Top each cupcake with a slice of fresh strawberry.

ℹ️ Tips and Notes:

• Ensure the butter and cream cheese are at room temperature for easy mixing.
• Strain the strawberry puree well to avoid adding too much liquid to the frosting.
• These cupcakes can be stored in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor.

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