Description
Hey there, cupcake lovers! If you’re anything like me, you probably find yourself in search of simple yet scrumptious dessert recipes that can bring a smile to your loved ones’ faces. Well, look no further! These Sweet Strawberry Cupcakes are here to save the day (and your taste buds!). With the vibrant flavor of fresh strawberries and a fluffy vanilla base, they’re the perfect solution for a busy weeknight treat or a delightful addition to any gathering. Plus, who can resist a little frosting? Let’s dive into what makes this recipe a must-try!
Ingredients
Scale
- For the Strawberry Jam:
- 10 oz quartered fresh strawberries
- 6 tbsp granulated sugar
- 1 tbsp lemon juice
- For the White Cupcakes:
- 1 1/4 cup cake flour
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated white sugar
- 5 tbsp unsalted butter, softened
- 2 egg whites, room temperature
- 1 1/2 tsp vanilla
- 1/2 cup buttermilk, room temperature
- For the Strawberry Cream Cheese Frosting:
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, cold
- 2 1/2 cups powdered sugar
- 3/4 cup freeze-dried strawberries
Instructions
- Strawberry Jam Magic: Begin by adding the quartered strawberries, sugar, and lemon juice to a medium saucepan. Heat this beauty over medium heat, stirring occasionally until it thickens—about 15-17 minutes. Let it cool completely. Pro tip: Taste it, and try not to eat it all at once!
- Whip Up the Cupcakes: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners (super cute ones, of course!). In a bowl, sift together the cake flour, baking powder, baking soda, and salt. In another bowl, cream the softened butter and sugar until fluffy and light. Add the egg whites and vanilla, mixing until smooth. Then, alternate adding the buttermilk and dry ingredients, mixing until just combined. Fill those liners about 3/4 full, and bake for 16-18 minutes. Your kitchen is about to smell amazing!
- Frosting Time: Beat the softened butter until it looks pale and fluffy. Add the cold cream cheese, blending until combined. Now, sift in the powdered sugar and mix until smooth. Grab those freeze-dried strawberries and blitz them in a food processor until finely ground. Blend this fruity goodness into your frosting until it’s light and fluffy—and oh-so-pretty!
- Assemble Your Cupcakes: Once your cupcakes are cooled, you can create a little well in the center of each. Fill that with the delicious homemade strawberry jam, then pipe on the strawberry cream cheese frosting. Voilà! Grab some for yourself because these beauties won’t last long!
Notes
- If your strawberry jam is a bit runny, don’t worry! Let it cool more; it’ll thicken up nicely.
- Feel free to decorate with fresh strawberries on top for extra flair—because let’s be honest, everything looks better with a berry on top!
- Got a bit of leftover frosting? Grab some graham crackers or just use a spoon. Life’s too short to waste any tasty frosting!