Fresh Strawberry Cupcakes

Living in California, fresh strawberries are readily available and this time of year they are delicious! I've made these strawberry cupcakes a few times now and they seem to get better and better each time! 

I normally just add puree but I decided to fold in chopped up strawberries and it was a great addition! These cupcakes are moist, crumbly, and the fresh strawberry flavor makes all the difference!

I like to use a cookie scoop to get a relatively even cupcake size-- not to mention it makes for a much cleaner process!

I love the color of the cupcakes and how you can see the chunks of fresh strawberries in them when they are all baked up! 

I top these with a fresh strawberry icing and it is delicious!!! However, no matter what I try it is never a thick, "pipeable" icing. It is always a little on the runny side but since I know it's because of the amount of puree I add, I don't really mind! I love the strong strawberry flavor so I compromise on the thickness! 

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Fresh Strawberry Cupcakes

Yield: about 18

Ingredients 

Cupcakes:

1½ cups flour- sifted

1 tsp. baking powder

¼ tsp. salt

¼ cup milk

2 tsp. vanilla

½ cup unsalted butter

1¼ cups sugar

1 egg

2 egg whites

2/3 cup strawberry puree

1-2 cups chopped strawberries

Frosting:

16 oz cream cheese

1 cup butter

2 tbsp. heavy cream

½-3/4 cup of strawberry puree, whole fresh strawberries in a food processor or blender and puree

3-6 cups of powdered sugar- sifted

Directions:

Cupcakes:

1.    Heat oven to 350 degrees. Line cupcake pan with paper liners


2.    In the bowl of your stand mixer cream butter and sugar until light and fluffy.

3.    Add eggs, one at a time, and mix well after each addition.

4.    In a mixing bowl whisk together flour, baking powder, and salt.

5.    In a separate bowl stir milk, vanilla, and strawberry puree.

6.    Add ½ flour mixture and mix well.

7.    Add liquid mixture, mix well.

8.    Add remaining flour mixture, mix until incorporated.

9.    Fold in strawberry chunks.

10. Divide batter between cups, about ⅔ full.

11. Place pans in oven and immediately turn oven down to 325º. Bake for 20-25 minutes, turning half way if your oven (like mine) doesn’t cook evenly.

Frosting:

1.   In the bowl of your stand mixer, beat butter and cream cheese until smooth.

2.   Beat in heavy cream.

3.   On low, add strawberry puree and mix.

4.   Add in powdered sugar until desired consistency and flavor.

Thanks for coming, stay awhile, and return often! xoxo

Recipe adapted from Martha Stewart Sprinkles' Strawberry Cupcakes Recipe