Sweet Strawberry Cupcakes

Strawberry cupcakes are super yummy because the natural sugar in the strawberries sweeten the cupcake to perfection. Here is a yummy cupcake recipe super natural and picnic fun.

For the Strawberry Jam

• 10 oz (283 g) quartered, fresh strawberries
• 6 tablespoon (75 g) granulated sugar
• 1 tablespoon (15 ml) lemon juice

For the White Cupcakes

• 1 ¼ cup (140 g) cake flour, spooned and leveled
• ¾ teaspoon baking powder
• ⅛ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup (150 g) granulated white sugar
• 5 tablespoon (70 g) unsalted butter, softened
• 2 egg whites, at room temperature
• 1 ½ teaspoon vanilla
• ½ cup (120 ml) buttermilk, at room temperature

For the Strawberry Cream Cheese Frosting

• ½ cup (112 g) unsalted butter, softened
• 4 oz. (114 g) cream cheese, cold
• 2 ½ cups (325 g) powdered sugar
• ¾ cup (15 g) freeze dried strawberries

• Add the strawberries, granulated sugar and lemon juice to a medium saucepan.10 oz (283 g) quartered, fresh strawberries,6 tablespoon (75 g) granulated sugar,1 tablespoon (15 ml) lemon juice
• Heat the strawberries over medium heat until the berries break down and thicken, stirring them occasionally. It should take about 15-17 minutes for them to thicken.
• Remove from the heat and allow to completely cool.

For the White Cupcakes

• Preheat oven to 350 degrees and line a cupcake pan with 12 liners. Then set aside.
• In a small bowl sift together the cake flour, baking powder, baking soda salt. Then set aside.1 ¼ cup (140 g) cake flour, spooned and leveled,¾ teaspoon baking powder,⅛ teaspoon baking soda,¼ teaspoon salt
• Add the softened butter and granulated sugar to a large bowl. Cream together with an electric mixer on high speed until fluffy, 1-2 minutes.5 tablespoon (70 g) unsalted butter, softened,¾ cup (150 g) granulated white sugar
• Then add in the egg whites and vanilla. Mix on medium speed until smooth and pale in color, 1-2 minutes.2 egg whites, at room temperature,1 ½ teaspoon vanilla
• Alternate adding the buttermilk and the dry ingredients to the butter mixture. Mix on low speed until everything is incorporated. Scrape the sides of the bowl as necessary.½ cup (120 ml) buttermilk, at room temperature
• Fill each liner with batter. Each should be about ¾ of the way full.
• Bake the cupcakes for 16-18 minutes, or until a toothpick comes out clean from the centers.
• Let the cupcakes cool in the pan for ten minutes, then transfer them to a cooling rack to cool completely.

For the Strawberry Cream Cheese Frosting

• Add the softened butter to bowl and mix it on high speed with an electric mixer until it is pale in color and fluffy, 5-10 minutes.½ cup (112 g) unsalted butter, softened
• Then add in the cold cream cheese and mix until thoroughly combined.4 oz. (114 g) cream cheese, cold
• Sift in the powder sugar a little at a time. Mix on low speed until all is combined.2 ½ cups (325 g) powdered sugar
• Add the freeze dried strawberries to a food processor and pulse until they are finely ground.(It’s important to wait to grind up the strawberries until you’re ready to add them to the frosting. If you live in a humid climate like me, they will get really clumpy and difficult to work with!)¾ cup (15 g) freeze dried strawberries
• Add the ground freeze dried strawberries to the frosting and combine on low speed. Then mix on high speed until the frosting is light and fluffy, 1-2 minutes.

Assembling the Cupcakes

• Once the cupcakes are completely cooled remove a bit of the centers of each. Fill each with the strawberry jam.
• Transfer the strawberry cream cheese frosting to a piping bag fitted with a decorative tip. (My favorite to use is always my Wilton 1M tip). Pipe a generous amount of frosting on top of each cupcake and then serve!

Strawberry cupcake picnic