Ingredients
Scale
- 2 cups Cake Flour (for a lighter crumb)
- 1.5 cups Fresh Strawberries (pureed and strained)
- 1/2 cup Unsalted Butter (at room temperature)
- 1 cup Heavy Cream (chilled for frosting)
- 2 tsp Vanilla Extract
- 1 cup Granulated Sugar
- 2 large Eggs (at room temperature)
- 1/2 cup Powdered Sugar
- 1.5 tsp Baking Powder
- 1/4 tsp Salt
Instructions
- Blend fresh, washed strawberries in a food processor until smooth, strain through a fine-mesh sieve, and simmer in a small saucepan until reduced by half to concentrate the flavor.
- Cream the softened butter and granulated sugar together until pale and fluffy, then add eggs one at a time, ensuring each is fully incorporated.
- Fold in the reduced strawberry puree and vanilla extract.
- Whisk the dry ingredients (cake flour, baking powder, and salt) separately, then gently mix them into the wet ingredients until just combined.
- Distribute the batter into lined cupcake tins, filling each two-thirds of the way, and bake at 350°F for 18 to 20 minutes until a toothpick inserted into the center comes out clean.
- Cool completely on a wire rack before frosting.
- Whip the chilled heavy cream with powdered sugar in a chilled bowl until stiff peaks form, then pipe onto the cooled cupcake tops.
Notes
To serve, place on a decorative tiered stand. Pair with milk, fruit-infused water, or peppermint tea. Avoid overmixing the batter once the flour is added. Ensure the cupcakes are completely cooled before frosting to prevent the whipped cream from melting. Storage: Keep in an airtight container in the refrigerator for 3-4 days. Unfrosted cupcakes can be frozen for up to 2 months; do not freeze frosted cupcakes.
- Prep Time: 25 min
- Cook Time: 20 min
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 65 mg