Strawberry Cupcakes with Cream Cheese Icing and a Fresh Strawberry Core
Ingredients
Strawberry Puree:
- 1 pound of fresh hulled and sliced strawberries
Strawberry Cake:
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon diamond kosher salt ½ if morton
- 1 stick salted butter softened (113 g)
- ½ cup vegetable oil 120 ml
- 2 cups granulated sugar 200 g
- 5 egg whites
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup buttermilk 120 ml
- 1/2 cup reduced strawberry puree 120 ml
- zest of 1 lemon
Strawberry Cream Cheese Icing:
- 2 sticks cream cheese 16 oz, room temperature
- 1 stick butter 113 g, room temperature
- ½ cup reduced strawberry puree 120 ml
- 1 tablespoon vanilla bean paste
- ¼ teaspoon almond extract
- 5-6 cups powdered sugar 625 g - 750 g
Strawberry Core:
- 75 g sugar ~⅓ cup
- 2 tablespoons reduced strawberry puree 30 ml
- 2 tablespoons lemon juice 30 ml
- 1 tablespoon cornstarch 8 g
- Zest of 1 lemon
- 1 cup strawberries small dice (~12 medium strawberries)
Instructions
Strawberry puree:
- Add the sliced strawberries into a blender and blend until smooth
- In a medium saucepan, heat the strawberries over medium heat until the mixture is about half the volume. This will take around 20-30 minutes
- Set aside the mixture until it is entirely cooled throughout before using
Strawberry Cupcakes:
- Preheat the oven to 350 degrees F
- Line a cupcake pan with cupcake liners (this will make about 15 cupcakeS)
- In a medium bowl, add the flour, baking powder, baking soda, and salt. Mix the dry ingredients together until incorporated
- In a large bowl or in the base of a stand mixer with the paddle attachment, beat together the softened butter, oil and sugar on medium high speed until light and fluffy (3-5 minutes)
- Add in the egg whites, vanilla, and almond extract. Beat for 1-2 more minutes until light and fluffy
- Turn the mixer down to low speed and alternate adding the buttermilk and flour mixture. This process should start and end with the dry (we like to add the flour in 3 parts and buttermilk in 2 parts in between)
- After the mixture is just combined add in the strawberry reduction and lemon zest and mix until evenly combined
- Scoop the batter into the lined cupcake pan and bake for ~15-20 minutes or until lightly golden and a toothpick comes out clean
- Set aside to cool
Strawberry Core:
- In a small saucepan, combine the sugar and strawberry reduction. Heat over medium heat until the sugar is just melted
- In a separate small bowl, mix together the lemon juice and cornstarch so no clumps remain
- After the sugar is dissolved, whisk in the lemon juice cornstarch mixture. Cook for 1-2 minutes
- Add in the lemon zest and strawberries and cook 2 more minutes (the strawberries should be just warmed not mushy or fully cooked)
- Set aside the mixture to cool
Strawberry Cream Cheese Icing:
- In a large bowl or in the base of a stand mixer with the paddle attachment, beat together the softened butter and room temperature cream cheese on medium high speed for 1-2 minutes until combine and fluffy
- Add in the strawberry puree and extracts and mix until combined
- Add in the powdered sugar (starting with the smaller amount) and whip for 3-4 minutes
- Add more powdered sugar if needed to stiffen (this will vary slightly based on the thickness of the puree and temperature of ingredients)
Assembly:
- Cut a ½ inch circle core in the center of each cupcake. Add ~1 tablespoon of filling so the core is filled to the top
- Top with strawberry cream cheese icing
