Strawberry Cupcakes
These berry-delicious strawberry cupcakes aren’t just any old ordinary cupcakes! They feature super moist and fluffy aromatic vanilla cake crowned with luscious fresh strawberry cream cheese frosting!
- Prep time
- 8 min
- Cook time
- 22 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 g Granulated sugar
- 113 g Unsalted butter (room temperature)
- 1 Egg (room temperature)
- 1 teaspoon Vanilla extract
- 135 g All purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 120 g Whole milk (room temperature)
- ½ teaspoon Baking soda
- ½ teaspoon White vinegar
- 170 g Strawberries (Cut into very small pieces)
- 20 g Granulated sugar
- ¼ tablespoon Lemon juice
- 113 g Unsalted butter (82% fat, at room temperature)
- 60 g Powdered sugar (sifted)
- 226 g Cream cheese (full fat (33%+) eg. Philadelphia)
Instructions
- 1
Vanilla cupcakes
- 2
Prepare your cupcake tin by lining it with muffin liners and preheat your oven to 175℃ / 347℉ (no fan).
- 3
In a large bowl, cream the room temperature butter and sugar with an electric hand mixer for a few minutes until it's light and fluffy. Then whip in the egg slowly followed by the vanilla extract.
- 4
Slowly pour the room temperature milk into the mixture as you keep whipping the batter.
- 5
Sift in the flour, baking powder, and salt over the batter. Then switch to a rubber spatula and fold in the dry ingredients being careful not overmix the batter.
- 6
In a small bowl, mix vinegar with the baking soda. It will be super bubbly. Then immediately fold the vinegar mixture into the batter just until it's combined.
- 7
Pipe or spoon the batter evenly into the cavities of your cupcake tin, filling each one about ¾ full.
- 8
Bake the cupcake for about 20-22 minutes or until a toothpick inserted into the center comes out clean. Do not overbake them as they can dry out.
- 9
Cool the baked cupcakes on a cooling rack. They must be at room temperature before frosting.
- 10
Strawberry Cream Cheese Frosting
- 11
Cut the strawberries into very small pieces and cook them with the sugar and lemon juice over medium heat for 15-20 minutes or until the mixture is reduced to 60g / ⅓ cup. Then let the mixture come to room temperature.
- 12
Place the soft, room-temperature butter into a mixing bowl and whip it for 1-2 minutes with an electric hand mixer. Next, add the sifted powdered sugar and whip it together with the butter until the mixture is pale and fluffy. Then add the full fat cream cheese and continue whipping for 2-3 more minutes.
- 13
Very slowly start adding the room temperature strawberry jam, one tablespoon at a time, while the mixer is running. Stop whipping the frosting once the jam is fully incorporated.
- 14
Transfer the frosting into a piping bag and chill it in the fridge for 30 minutes before using.
- 15
Pipe the frosting on top of the cupcakes.
- 16
Serve the cupcakes fresh. Store the leftovers in the refridgerator for 2-3 days.