Posted in Everyday, Recipes

Strawberry Cupcakes with Strawberry Cream Cheese Icing

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.
I messed up a little on the icing, and it was a tad runny, but still delicious!

Recipe inspired from here!


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