Yellow Cupcakes With Strawberry Frosting Recipe

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My strawberry-frosted birthday cupcakes are ideal for spring or summer celebrations. The fluffy yellow cupcakes are covered with fresh strawberry cream cheese buttercream.

INGREDIENTS

FOR THE STRAWBERRY PUREE – 2 pints fresh strawberries – 2 Tbsp lemon juice FOR THE CUPCAKES – 4 cups cake flour – 1 Tbsp baking powder – 1/2 tsp salt – 1 1/2 cups unsalted butter, room temperature – 3 cups granulated sugar – 2 tsp almond extract (feel free to substitute vanilla extract) – 6 large eggs – 1 1/2 cups whole milk FOR THE FROSTING (FROSTS 36 CUPCAKES GENEROUSLY) – 1 1/2 cups butter, unsalted, room temperature – 8 ounces cream cheese, room temperature – 11 cups powdered sugar

Slice strawberries in half after trimming the tips. Mix them in a Vitamix or food processor. Puree them till smooth. Heat the purée and lemon juice in a medium heavy saucepan. 

Step 1 

INSTRUCTIONS

Reduce the heat to medium and boil the puree for 20–30 minutes until 1/2 cup thick. Be careful and stir constantly with a silicone spoon or spatula to avoid scorching. 

Step 2

Place the thickened puree in a bowl and chill until cooled. This is your icing strawberry. You may make this puree a day or two ahead.

Step 3

Line 12-cup muffin tins and preheat to 350F. Mix baking powder, salt, and cake flour. Set aside. To make butter and sugar frothy, use a stand mixer with the paddle attachment or electric mixers.  

Step 4

Beat in almond or vanilla essence and eggs one at a time. Scrape and beat the bowl sides and bottom to include everything. Eggs and batter must be carefully combined.  

Step 5

Add flour mixture in 2-3 batches on low speed, alternating with milk. Don't overmix the batter after adding the flour mixture! Just mix it sufficiently to remove any dry flour streaks.

Step 6

Pour batter into muffin cups 2/3 full. Cupcakes should rise and bounce back after 20–22 minutes. A toothpick in the center comes out dough-free. Avoid overbaking.  

Step 7

Let cupcakes sit in the pan for a few minutes, then move to a rack to finish cooling before icing. Make the frosting with my stand mixer again or electric beaters while the cupcakes bake.

Step 8

Cream the butter, cream cheese, and strawberry puree (1/2 cup) together, then add the sifted powdered sugar one cup at a time. Scrape bowl sides often. Frosting should be creamy and thick. 

Step 9

Add a little more sugar if it seems too thin. You can add some milk or lemon juice if it seems too thick. Once the cupcakes are completely cool, pipe or spread a lot of frosting on them.  

Step 10

Also See

Also See

Carrot Cake Muffins Recipe