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+ servings

Strawberries and Cream Cupcakes

Lyne Proulx
I cannot get enough of making cupcakes! With that being said, I decided I wanted to make Strawberries and Cream Cupcakes.
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Prep Time 30 mins
Cook Time 30 mins
Cool 15 mins
Total Time 1 hr 15 mins
Course Dessert, Snack
Cuisine American, Canadian
Servings 12
Calories 453 kcal

Equipment

  • cupcake pan with paper liners
  • bowls
  • Stand mixer

Ingredients
  

Ingredients

  • 1/2 cup unsalted butter room temp
  • 2 egg whites
  • 2 eggs
  • 2 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 baking soda
  • 3/4 cup buttermilk
  • 1 1/2 cup sugar
  • 1 tsp vanilla
  • 1 tsp strawberry extract

Frosting Ingredients

  • 1 cup Butter room temp
  • 4 cup Powdered sugar
  • 4 TBSP Heavy whipping cream
  • 10 Fresh strawberries pureed

Instructions
 

Cupcake Instructions

  • Preheat oven to 350 degrees.
  • Line cupcake pan with paper liners.
  • Sift flour, baking powder, salt, and baking soda together in a bowl.
  • Beat butter on high for 30 seconds.
  • Add sugar, vanilla and strawberry extract to the butter until well combined.
  • Add egg whites, one at a time, mixing after each.
  • Add eggs, one at a time, mixing after each.
  • Add flour mixture to the wet mixture; alternating with the buttermilk on low speed until it is thoroughly blended.
  • Scoop the batter into the lined cupcake holders till 2/3 filled.
  • Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
  • Cool for 10-15 minutes.
  • Remove to a wire rack until fully cooled.

Puree Instructions

  • Add 10 fresh cut washed strawberries (with stem removed ) to a food processor.
  • Puree until done.

Frosting Instructions

  • Beat butter until creamed.
  • Add powdered sugar, 1/2 cup at a time.
  • Cream both until light and creamy.
  • If not creaming slowly add a little whipping cream.
  • Add pureed strawberries.
  • Mix the strawberry puree with the butter and powdered sugar.
  • Test to see if the frosting can make and hold a stiff peak.
  • Test by pulling out a spoonful of frosting holding it upside down. If it doesn’t drop then your frosting is done.
  • If not add 1/2 cup powdered sugar.
  • Test again to make sure the frosting can make and hold a stiff peak.
  • Spoon frosting into a pastry bag with a frosting tip.
  • Twist open end to push frosting to the tip.
  • Frost cupcakes.
  • Add decoration of your choice to the frosted cupcakes.

Nutrition

Calories: 453kcalCarbohydrates: 84gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 58mgSodium: 198mgPotassium: 112mgFiber: 1gSugar: 66gVitamin A: 408IUVitamin C: 6mgCalcium: 75mgIron: 1mg
Keyword chocolate cupcakes, cupcake recipe, fresh fruit cupcake, strawberry and cream cupcakes, strawberry cupcakes, summer recipe
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