Get ready for an overload of strawberries in the best way possible! These cupcakes are so delicious, you won’t want to stop eating them – plus you’re using actual strawberries in them, and not just strawberry jello. It’s time for some sweet, tangy, strawberry goodness, authentic style!
Here’s what you need:
- 1 cup chopped strawberries
- 1 tbsp water
- 1 1/2 cups all-purpose flour
- 2 tbsp cornstarch
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup and 1 tbsp sugar
- 1 egg, room temperature
- 2 egg whites, room temperature
- 1/2 tsp vanilla extract
- 1/4 cup milk
- 3-5 drops red food colouring (optional)
- 1 1/4 cups chopped strawberries
- 1 tbsp sugar
- 1/2 cup butter, softened
- 2 cups icing sugar
- 1/2 tsp vanilla extract
Makes 12-15 cupcakes
Here’s what you do:
- Preheat oven to 350°F. Line your cupcake tins with paper liners.
- In a medium saucepan, add the 1 cup of strawberries, 1 tbsp of water, and 1 tbsp of sugar. Bring to a boil, stirring occasionally. Boil for 5 minutes or until strawberries cook down. Remove from heat and cool for at least 15 minutes (I putt the sauce into the fridge to speed up the cooling process).
- In a large bowl, sift together flour and cornstarch. Stir in baking powder and salt.
- In another large bowl, beat together butter and remaining 3/4 cup of sugar until creamy, about 2-3 minutes. Beat in the and the egg whites, one at a time, until mixed in, and then add the vanilla.
- Alternatively add flour mixture and milk to butter mixture – flour mixture should be added in 3 additions and milk added in 2 additions, beginning and ending with the flour mixture.
- Stir in cooked strawberry mixture, now cooled.
- Add food colouring if desired (I didn’t think it was needed here).
- Fill the cupcake liners with the batter, about 3/4 full
- Bake in oven for 18-20 minutes, or until a toothpick inserted comes out clean
- Cool completely
- In a blender, add strawberries and sugar; blend until smooth. Pour through a fine mesh strainer, discarding any solids left behind. You should have 1/2 cup of puree.
- Add puree to a medium saucepan and bring to boil over medium heat. Turn down to low and cook for 10-15 minutes or until the puree thickens and cooks down to 3 tbsp (it’s very important that you measure this, as any more will make the icing runny). Cool to room temperature (once again, I put it into the fridge to speed up the cooling process).
- In a large mixing bowl, beat together butter and cream cheese for 30 seconds or until combined.
- Add icing sugar. Beat until light and fluffy, about 3-5 minutes. (I like to add the icing sugar in stages – put about 1/3 of a cup in, mix together, add some more, mix in, etc.)
- Beat in strawberry mixture and vanilla.
- I added a little pink food colouring to my icing, to give it a little more burst of colour so it stood out more from the cupcakes themselves. If you do this, make sure to use a gel food colouring so as not to add any more liquid to the icing.
- If icing is too soft to pipe, refrigerate in 15 minute increments until it becomes a good piping consistency.
- Pipe out the icing and decorate your cupcakes as you wish.
- Store in an airtight container in the fridge for up to one week. Let sit at room temperature for 15-30 minutes before serving.
Recipe inspired from here!