Strawberry Cupcakes with Cream Cheese Frosting
These strawberry cupcakes with cream cheese frosting feature a soft vanilla cake base studded with juicy fresh strawberry chunks and frosted in a strawberry cream cheese frosting.
Servings 12 cupcakes
Calories 361kcal
Ingredients
Strawberry Cupcakes
- 1-1/2 cups sliced strawberries
- 3 large egg whites, room temperature
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (spooned and leveled)
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 cup 2% or skim milk, room temperature
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 5 tablespoons unsalted butter, softened
- 3-1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 oz freeze-dried strawberries, pulsed in a food processor into a fine dust
- Fresh strawberries for garnish
Instructions
Strawberry Cupcakes
- Preheat oven to 350F and line a muffin tin with paper wrappers. Set aside.
- Place strawberries in a food processor and pulse several times until strawberries are finely chopped. Line a plate with paper towels and place strawberries in an even layer. Blot strawberries dry with paper towels to remove excess moisture.
- Place egg whites in a large bowl and beat to soft peaks with an electric mixer (or a stand mixer fitted with whip attachment). Set aside.
- Place butter and sugar in a large bowl (or a stand mixer fitted with paddle attachment) and use an electric mixer to beat on medium speed 2-3 minutes until smooth and creamy. Add vanilla and beat until combined.
- In a medium bowl, combine flour, cornstarch, baking powder, and salt. Working in increments, fold 1/3 flour mixture and 1/3 of milk into butter-sugar mixture until smooth and repeat 2 more times until all flour and milk has been added.
- Add strawberries and whipped egg whites to batter and very gently fold until batter is just combined.
- Fill muffin cups 3/4 full of batter and smooth tops. Bake cupcakes at 350F 20-25 minutes until a toothpick inserted in center of cupcake comes out clean. Cool cupcakes completely on a wire cooling rack.
Cream Cheese Frosting
- Place cream cheese and butter in a large bowl (or a stand mixer fitted with paddle attachment) and use an electric mixer to beat on medium speed 2-3 minutes until creamy.
- Add powdered sugar, vanilla, and strawberry dust to cream cheese mixture and beat an additional 3-4 minutes until frosting is completely smooth and creamy. Refrigerate frosting until ready to frost cupcakes.
- Allow frosting to soften slightly at room temperature if you refrigerated it before frosting cupcakes. Frost cupcakes and garnish with fresh strawberries. Store cupcakes in refrigerator until ready to serve. Enjoy!
Notes
Storing Instructions
Store cupcakes in refrigerator up to 4 days.
Recipe slightly adapted from Sally's Baking Addiction.
Nutrition
Serving: 1 cupcake | Calories: 361kcal | Carbohydrates: 42.4g | Protein: 5g | Fat: 19.7g | Saturated Fat: 12.3g | Cholesterol: 56mg | Potassium: 186mg | Fiber: 0.9g | Sugar: 27.3g | Calcium: 86mg | Iron: 1mg