Strawberry Cream Cheese Cupcakes
Summer is here, and what's better than indulging in a batch of homemade Strawberry Cream Cheese Cupcakes? These little bites of joy perfectly blend fresh, fruity goodness and creamy decadence. Whether you’re planning a picnic, a backyard barbecue, or simply craving a sweet treat, these cupcakes are bound to impress.
The strawberry puree, made from fresh or frozen strawberries, is where all the natural sweetness and vibrant color come from. Adding just a touch of sugar and a squeeze of lemon juice helps to enhance the strawberries' natural flavor, making the puree irresistibly delicious. The secret? Use ripe strawberries for the best flavor burst!
These strawberry cream cheese cupcakes come together with a delicious blend of ingredients. Combining all-purpose flour, baking powder, and baking soda gives the cupcakes a light and fluffy texture. Softened butter and granulated sugar create a rich, buttery base, while the addition of eggs and vanilla extract brings in a smooth, aromatic depth. The star of the show, the strawberry puree, not only adds flavor but also a lovely pink hue, making these cupcakes as beautiful as they are tasty.
Buttermilk is another key player in this recipe. It gives the cupcakes a tender crumb and a slight tang that perfectly complements the sweetness of the strawberries. This balance is what makes every bite so delightful and refreshing.
What pairs better with strawberry cupcakes than a luscious cream cheese frosting? The frosting is a simple yet decadent mix of cream cheese, butter, powdered sugar, and vanilla extract. For an added zing, a pinch of lemon zest can be included. This frosting is smooth, creamy, and just the right amount of sweet to balance the cupcake's fruitiness.
Baking Tips & Tricks
1. Room Temperature Ingredients: Ensure your butter, cream cheese, and eggs are at room temperature. This helps in achieving a smooth batter and a creamy frosting.
2. Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense cupcakes.
3. Puree Consistency: Make sure your strawberry puree is smooth. If it’s too chunky, it might affect the texture of your cupcakes.
4. Cooling Completely: Before frosting, let your cupcakes cool completely to avoid melting the frosting.
Strawberry Cream Cheese Cupcakes
Ingredients
- 8 oz fresh or frozen strawberries, hulled
- 1 tbsp granulated sugar
- 1 tsp lemon juice
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup strawberry puree
- 1 tsp vanilla extract
- ½ cup buttermilk
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- lemon zest (optional)
- pinch of salt
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- For the strawberry puree, wash and hull the strawberries if using fresh. If using frozen, let them thaw slightly.
- Combine the strawberries, sugar, and lemon juice in a blender or food processor. Blend until completely smooth, scraping down the sides as needed.
- Strain the puree through a fine-mesh sieve if desired, to remove seeds and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in strawberry puree and vanilla.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- Divide batter evenly among cupcake liners, filling each about ⅔ full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- For the frosting, in a large bowl, beat the cream cheese and butter together with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating slowly until incorporated.
- Add the vanilla extract, lemon zest, and salt, then beat on medium speed until light and fluffy.
- If the frosting is too thick, add a teaspoon of milk at a time until it reaches the desired consistency.
- Let cupcakes cool completely before frosting. Enjoy!