YIELDS: 2 dz.
PREP TIME: 30 mins
TOTAL TIME: 1 hr 30 mins
How to make strawberry cupcakes from scratch?
The base of these cupcakes is an easy to make buttermilk cake. Make sure all the dairy and eggs are at room temperature to keep the cake light and fluffy. This recipe starts by beating the butter, sugar and flavored lemon zest until fluffy. Next, beat in the eggs, vanilla and macerated strawberries. The strawberries give the cake a slight pink tint, but this is also the time to add food coloring. The mixture may look crumbly, but it will eventually come together. After mixing the dry ingredients and buttermilk, these cupcakes are ready to cut and bake. The frosting is a simple cream cheese frosting with sweetened strawberry jam incorporated for a tart, berry-filled frosting. Use strawberry jam or jam; fresh strawberries are too runny for a stable glaze.
Can frozen strawberries be used for strawberry cupcakes?
Frozen strawberries tend to hold more liquid than fresh strawberries, making them too unpredictable for a smooth cupcake. Opt for fresh strawberries; they are worth it!
Ingredients
FOR THE STRAWBERRY CUPCAKES:
- 1 1/2 c. chopped fresh strawberries
- 1 3/4 c. granulated sugar, divided
- 1 tbsp. lemon juice
- 3 c. cake flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 c. unsalted butter, room temperature
- 1 tsp. lemon zest
- 3 large eggs, room temperature
- 2 tsp. vanilla extract
- 1 to 2 drops red or pink food coloring (optional)
- 1/2 c. whole buttermilk, room temperature
- Fresh strawberries, to garnish
FOR THE STRAWBERRY CREAM CHEESE FROSTING:
- 1 8-ounce block cream cheese, cubed and softened
- 1/2 c. unsalted butter, cubed and softened
- 5 c. confectioner’s sugar
- 1/4 c. strawberry preserves
- 1 tsp. vanilla extract
- 1 to 2 drops red or pink food coloring (optional)
Directions
- For the strawberry cupcakes: Preheat the oven to 350°F. Line 2, 12-cup cupcake pans with paper liners.
- Place 3/4 cup of the chopped strawberries in a medium bowl with 1/4 cup of sugar and the lemon juice. Gently mash the berries with a potato masher or a fork until they are almost smooth. Fold in the remaining chopped berries.
- In another medium bowl, whisk the cake flour, baking powder, baking soda, and salt.
- In a stand mixer fitted with the paddle attachment, beat the butter, lemon zest, and the remaining 1 1/2 cups of sugar over medium speed until light and fluffy, 3 to 4 minutes. Scrape the bottom and sides of the bowl. Beat in the eggs, one at a time, until well combined. Beat in the vanilla, strawberry mixture, and the food coloring, if using.
- Reduce the speed to low and add the flour mixture in the 3 parts, alternating with the buttermilk in two additions, beginning and ending with the flour. Scrape the bottom and sides of the bowl.
- Using a 2 1/4-inch wide scoop, drop a level, 1/3 cup scoop of batter into each lined muffin cup. Bake until the tops are golden and a wooden pick inserted in the center of a cupcake comes out clean, 20 to 22 minutes.
- Allow the cupcakes to cool 5 minutes before removing from the pan to a wire rack. Allow to cool completely, at least 1 hour.
- For the strawberry cream cheese frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese over medium speed until smooth. Add the butter and beat until well combined and creamy. Reduce the speed to low and gradually add the confectioner’s sugar. Add the strawberry preserves, vanilla, and food coloring, if using. Increase speed to medium-high and beat until fluffy, about 1 minute.
- Spread or pipe the strawberry cream cheese frosting on top of the cupcakes and top with a halved strawberry.
