Strawberry Cupcakes

Introduction & Inspiration

These Strawberry Cupcakes are a celebration of fresh, vibrant strawberry flavor. From the moist, tender cupcakes infused with a homemade strawberry reduction to the creamy, tangy strawberry cream cheese frosting, every element of this recipe is designed to showcase the deliciousness of strawberries. They’re perfect for springtime, summer gatherings, or any time you want a beautiful and flavorful treat.

My inspiration came from wanting to create a strawberry cupcake that truly tasted like strawberries, not just artificial flavoring. I wanted a recipe that captured the essence of fresh, ripe berries in every bite. The key is using a homemade strawberry reduction in the batter, which concentrates the strawberry flavor and adds a beautiful pink hue.

I also wanted a recipe that was relatively easy to make, even for those who might not be experienced bakers. Using cake flour helps to create a light and tender crumb, and the frosting comes together quickly and easily. They are perfect for all occasions.

The presentation also is very appealing.

Nostalgic Appeal

Strawberries often evoke feelings of warmth, sunshine, and summertime. They’re a fruit that’s associated with picnics, farmers’ markets, and the simple pleasure of enjoying fresh, seasonal produce.

Cupcakes, too, have that inherent nostalgic charm. They remind us of childhood birthday parties, bake sales, and those sweet moments of celebration.

These Strawberry Cupcakes combine those nostalgic elements, creating a dessert that feels both familiar and special. It’s like taking a classic cupcake and infusing it with the bright, fresh flavors of summer. It’s perfect to enjoy with your loved ones.

The pink color, also evoke good memories.

Homemade Focus

This recipe emphasizes the homemade element, from the strawberry reduction that infuses the cupcakes with flavor to the creamy strawberry cream cheese frosting. We’re taking the time to create something truly special, using fresh ingredients and simple techniques.

I believe that homemade baked goods are always superior to store-bought versions. You have complete control over the ingredients, the quality, and the flavor. Plus, there’s something incredibly satisfying about creating a delicious treat from scratch.

The homemade strawberry reduction is the key to achieving that intense, fresh strawberry flavor in the cupcakes. It’s a simple process of mashing and cooking down fresh strawberries with sugar and lemon juice, concentrating their flavor and creating a beautiful, naturally pink hue.

And the strawberry cream cheese is a must.

Flavor Goal

The primary flavor goal for these Strawberry Cupcakes is to showcase the bright, fresh, and slightly tangy flavor of strawberries, complemented by a tender vanilla cupcake base and a creamy, not-too-sweet strawberry cream cheese frosting.

The strawberry reduction, incorporated into the cupcake batter, provides that intense strawberry flavor. It’s not just a hint of strawberry; it’s a full-on strawberry experience.

The cake flour creates a light and tender crumb, allowing the strawberry flavor to shine.

The buttermilk adds a subtle tanginess and helps to create a moist texture.

The strawberry cream cheese frosting is the perfect finishing touch. It’s creamy, tangy, and bursting with fresh strawberry flavor, thanks to the addition of strawberry preserves.

Ingredient Insights

Let’s take a closer look at the key ingredients:

For the Strawberry Cupcakes:

• Chopped fresh strawberries: The star of the show! Use ripe, flavorful strawberries for the best results.
• Granulated sugar: Adds sweetness to the strawberry reduction and the cupcake batter.
• Lemon juice: Enhances the flavor of the strawberries and adds a touch of acidity.
• Cake flour: Creates a light and tender crumb. Cake flour has a lower protein content than all-purpose flour, resulting in a more delicate texture.
• Baking powder and baking soda: Leavening agents that help the cupcakes rise and become light and fluffy.
• Kosher salt: Enhances the flavors and balances the sweetness.
• Unsalted butter, room temperature: Adds richness, flavor, and moisture to the cupcakes. Using room temperature butter is crucial for proper creaming.
• Lemon zest: Adds a bright, citrusy note that complements the strawberries.
• Large eggs, room temperature: Bind the ingredients together and add richness. Using room temperature eggs helps them to emulsify better with the other ingredients.
• Vanilla extract: Enhances the other flavors.
• Red or pink food coloring (optional): Adds a more intense pink color to the cupcakes.
• Whole buttermilk, room temperature: Adds moisture and a subtle tanginess, resulting in a tender and flavorful cupcake. Using room temperature buttermilk helps to create a more even batter.
• Fresh strawberries To garnish

For the Strawberry Cream Cheese Frosting:

• Cream cheese, cubed and softened: The base of the frosting, providing tanginess and creaminess. Use full-fat cream cheese for the best results. Make sure it’s softened to room temperature for easy beating.
• Unsalted butter, cubed and softened: Adds richness and helps to create a smooth and creamy frosting.
• Powdered sugar: Provides sweetness and structure to the frosting.
• Strawberry preserves: Adds intense strawberry flavor and a beautiful pink color to the frosting. Use a good-quality preserve with a high fruit content.
• Vanilla extract: Enhances the flavor of the frosting.
• Red or pink food coloring (optional): Adds a more intense pink color to the frosting.

Essential Equipment

Here’s what you will need.

• Cupcake pans (2, 12-cup): For baking the cupcakes.
• Paper liners: To prevent sticking and for easy removal.
• Medium bowls (several): For mixing the strawberry reduction, the dry ingredients, the wet ingredients, and the frosting.
• Potato masher or fork: For mashing the strawberries.
• Whisk: For mixing the dry ingredients and the strawberry reduction.
• Stand mixer with paddle attachment (or hand mixer): For creaming the butter and sugar, beating the eggs, and making the frosting.
• Rubber spatula: For folding in ingredients and scraping down the sides of the bowl.
• 2 1/4-inch wide scoop (or spoon): For portioning the batter into the cupcake liners.
• Wire rack: For cooling the cupcakes.
• Measuring cups and spoons.

List of Ingredients

Here’s a complete list of the ingredients you’ll need, with precise measurements:

For the strawberry cupcakes:

• 1 1/2 cups chopped fresh strawberries
• 1 3/4 cups granulated sugar, divided
• 1 tablespoon lemon juice
• 3 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup unsalted butter, room temperature
• 1 teaspoon lemon zest
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 to 2 drops red or pink food coloring (optional)
• 1/2 cup whole buttermilk, room temperature
• Fresh strawberries to garnish

For the strawberry cream cheese frosting:

• 1 (8-ounce) package cream cheese, cubed and softened
• 1/2 cup unsalted butter, cubed and softened
• 5 cups powdered sugar
• 1/4 cup strawberry preserves
• 1 teaspoon vanilla extract
• 1 to 2 drops red or pink food coloring (optional)

Step-by-Step Instructions

Let’s get baking! Here’s a detailed, step-by-step guide:

Part 1: Make the Strawberry Cupcakes

1. Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C). Line two 12-cup cupcake pans with paper liners.
2. Make Strawberry Reduction: Place 3/4 cup of the chopped strawberries in a medium bowl with 1/4 cup of the granulated sugar and the lemon juice. Gently mash the berries with a potato masher or a fork until they are almost smooth. Fold in the remaining chopped berries. Set aside.
3. Combine Dry Ingredients: In another medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
4. Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), beat the softened butter, lemon zest, and the remaining 1 1/2 cups of granulated sugar over medium speed until light and fluffy, 3 to 4 minutes. Scrape down the bottom and sides of the bowl as needed.
5. Add Eggs and Vanilla: Beat in the eggs, one at a time, until well combined. Beat in the vanilla extract, the strawberry reduction, and the food coloring (if using).
6. Alternate Adding Dry Ingredients and Buttermilk: Reduce the mixer speed to low and add the flour mixture in three parts, alternating with the buttermilk in two additions, beginning and ending with the flour. Scrape down the bottom and sides of the bowl after each addition. Mix until just combined; do not overmix.
7. Fill Cupcake Liners: Using a 2 1/4-inch wide scoop (or a spoon), drop a level, 1/3 cup scoop of batter into each lined muffin cup.
8. Bake: Bake until the tops of the cupcakes are golden brown and a wooden pick inserted in the center of a cupcake comes out clean, 20 to 22 minutes.
9. Cool: Allow the cupcakes to cool in the pans for 5 minutes before removing them to a wire rack to cool completely, at least 1 hour.

Part 2: Make the Strawberry Cream Cheese Frosting

1. Beat Cream Cheese: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), beat the softened cream cheese over medium speed until smooth.
2. Add Butter: Add the softened butter and beat until well combined and creamy.
3. Gradually Add Powdered Sugar: Reduce the speed to low and gradually add the powdered sugar, beating until combined.
4. Add Preserves, Vanilla, and Food Coloring (Optional): Add the strawberry preserves, vanilla extract, and food coloring (if using).
5. Beat Until Fluffy: Increase the mixer speed to medium-high and beat until the frosting is light and fluffy, about 1 minute.

Part 3: Frost and Garnish

1. Frost Cupcakes: Once the cupcakes are completely cool, spread or pipe the strawberry cream cheese frosting onto the tops of the cupcakes.
2. Garnish: Top each cupcake with a halved fresh strawberry, if desired.

Serve and enjoy these beautiful and delicious Strawberry Cupcakes!

Troubleshooting

Here are some potential issues and how to address them:

Problem: My cupcakes are dry.

Solution: Be careful not to overbake the cupcakes. The toothpick test should show a few moist crumbs, not be completely clean. Also, make sure you’re using cake flour and buttermilk, as these ingredients contribute to a moist and tender crumb.

Problem: My cupcakes sunk in the middle.

Solution: This could be due to opening the oven door too early, overmixing the batter, or using expired leavening agents (baking powder or baking soda).

Problem: My frosting is too thin.

Solution: Add more powdered sugar, a tablespoon at a time, until the frosting reaches the desired consistency. You can also chill the frosting for a bit to help it firm up.

Problem: My frosting is too thick.

Solution: Add a tablespoon of milk or cream at a time, beating until the frosting is smooth and spreadable. Problem: My frosting is grainy. Solution: Make sure, your butter and cream cheese, are well soften.

Tips and Variations

Here are some tips and variations to customize your Strawberry Cupcakes:

Tip: For the best flavor, use fresh, ripe strawberries.

Tip: Toasting the walnuts before adding them to the batter enhances their flavor.

Tip: To ensure even baking, make sure all your ingredients (butter, eggs, buttermilk) are at room temperature.

Variation: Use a different type of fruit, such as raspberries, blueberries, or blackberries.

Variation: Add a layer of strawberry jam or preserves to the center of each cupcake before frosting.

Variation: Use a different flavor of extract in the frosting, such as almond extract or lemon extract.

Variation: Decorate the cupcakes with sprinkles, edible glitter, or other toppings. Variation: Add some lemon zest in the frosting.

Serving and Pairing Suggestions

These Strawberry Cupcakes are perfect for:

• Springtime celebrations
• Summer gatherings
• Birthday parties
• Baby showers
• Any occasion where you want a beautiful and delicious dessert

Pairing Suggestions:

• Freshly brewed coffee or tea
• A glass of cold milk
• Sparkling wine or champagne
• Lemonade or iced tea
• A scoop of vanilla ice cream

Nutritional Information

Keep in mind that nutritional values are approximate and may vary.

Here’s an approximate nutritional breakdown per cupcake (assuming 24 cupcakes):

• Calories: 350-450
• Fat: 20-25g
• Saturates: 12-15g
• Protein: 4-6g
• Carbohydrates: 40-50g
• Fiber: 1-2g
• Sugar: 30-40g
• Sodium: 150-200mg

These Strawberry Cupcakes are a decadent treat, so they’re best enjoyed in moderation.

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Recipe Summary and Q&A

Let’s recap the recipe and address some frequently asked questions:

Recipe Summary: We made Strawberry Cupcakes by making a strawberry reduction, combining dry ingredients (cake flour, baking powder, baking soda, salt), creaming butter and sugar, adding eggs and vanilla, alternating adding dry ingredients and buttermilk, folding in the strawberry reduction, baking the cupcakes, making a strawberry cream cheese frosting (cream cheese, butter, powdered sugar, strawberry preserves, vanilla), and frosting the cooled cupcakes.

Q&A:

Q: Can I make these cupcakes ahead of time?

A: Yes, you can bake the cupcakes a day or two in advance and store them in an airtight container at room temperature. You can also make the frosting ahead of time and store it in the refrigerator. Bring it to room temperature and re-whip it before using. Frost the cupcakes closer to serving time.

Q: Can I use all-purpose flour instead of cake flour?

A: Cake flour is recommended for its lower protein content, which results in a more tender crumb. However, you can substitute all-purpose flour, but the cupcakes may be slightly denser.

Q: Can I freeze these cupcakes?

A: Yes, you can freeze the unfrosted cupcakes. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw them in the refrigerator overnight before frosting.

Q: I don’t have buttermilk. What can I use instead?

A: You can make a buttermilk substitute by adding 1/2 tablespoon of white vinegar or lemon juice to 1/2 cup of milk (dairy or non-dairy). Let it sit for 5-10 minutes before using.

Q: How to store the leftover?

A: Keep them in the fridge.