Cupcakes are love in a wrapper and the perfect antidote for the quarantine blues. This super delicious strawberry and cream cupcake recipe is a cinch to make. Bake up a batch for your friends and family to enjoy while they are stuck inside. They are so berry good that they will be begging for more.
BERRY BEAUTIFUL STRAWBERRY CUPCAKES (Makes 12)
- 11⁄2 cups all-purpose flour 1 teaspoon baking powder 1⁄4 teaspoon baking soda 1⁄2 teaspoon salt
- 1⁄2 cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 1 teaspoon strawberry extract
- 1⁄4 cup strawberry purée (recipe follows)
- 1⁄4 cup heavy cream
- Preheat oven to 350°F and line 12 muffin cups with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt and set aside.
- In a large bowl, beat butter and sugar with a mixer until light and fluffy. Add strawberry extract and mix again.
- Reduce mixer speed to low. Add the dry ingredients to the butter mixture in two parts, alternating with the purée and cream, and mix until all is combined.
- Evenly fill muffin cups with batter and bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
STRAWBERRY PURÉE
- 2 cups fresh strawberries, sliced
- 2 tablespoons sugar
- Sprinkle strawberries with sugar and set aside until they release their juices, about 30 minutes. Purée in a food processor until smooth.
STRAWBERRY BUTTERCREAM
- 1⁄2 cup (1 stick) unsalted butter, room temperature
- 3 cups confectioners’ sugar
- 2 tablespoons heavy cream
- 3 tablespoons strawberry purée
- In a medium bowl, beat the butter with a mixer until smooth. Add sugar, one cup at a time, beating after each addition. Add cream and strawberry purée and mix until smooth.
- Pipe on top of cooled cupcakes using a pastry bag and tip or plastic bag with the corner snipped off.
- Cut a strawberry in the shape of a heart and place on top of cupcake.
