My daughter’s morning start with strawberries and sweetened whipped cream or redid whip or blueberries and whipped cream. If not she wants both berries in a smoothie. She loves these two berries, so I will try to stock them up when I can. I haven’t made cupcake during these summer holidays, so when she asked for it, I made this strawberry surprise cupcakes with strawberry cream cheese frosting. She loved the pink color of the cupcakes.
I made this cupcakes also thinking of this month Daring Baker’s challenge “Surprise inside a Cake”, hosted by Ruth from The Crafts of Mommyhood. While searching for strawberry cupcake recipe, I found this cupcake recipe from Candace Nelson, founder of Sprinkles Cupcakes,. Their Strawberry Cupcakes with Sprinkles’ Strawberry Frosting is famous one, and if you live in California, Nevada, Texas or New York you will be familiar with this shop. However, I hadn’t got a chance to visit them here at Houston. With my recipe is in hand, I decided to try it for myself. It is delicious treat, which is easy to put together. I made 8 cupcakes as my hubby will be running away from any sweet dish. My princess is always fond of frosting, and after eating the frosting she will be in a sugar overload, and hardly inclined to finish the cupcakes.
This is really delicious cupcakes which are easy to make, I changed a little bit of the recipe while making the strawberry puree and also added little lime juice. I believe adding citrus brings our flavors of other fruit very well; which is not in the original recipe? Also added cream cheese to the frosting to reduce little bit of sweetness and gives more texture to it. Otherwise strawberry puree tends to make the frosting slightly runny. I made this strawberry surprise cupcakes with strawberry cream cheese filling and frosting.
You need about 1/3cup + 3 tablespoon strawberry puree to make both cupcake and frosting. I found cupcake itself is tasty; don’t need any frosting to finish it off. However my princess thought the other way, frosting is tastier. My prince was with me and not fond of too much sweet. He is a fan of sweet dark chocolate without any add on, especially if has nuts or anything he won’t like it. He approved just simply eating the cupcake that it is delicious. If you have fresh or frozen strawberries in hand, give it a try, and you will be amazed by its taste. If you can make it in your kitchen, why need a trip to the store.
Here comes the recipe.
- ⅓ cup+1 tablespoon strawberry puree (from frozen or fresh strawberries)
- Half of one lime/lemon juice
- 1 cup (125g) all purpose flour, sifted
- ¾ tsp baking powder
- ⅛ tsp salt
- 3 tablespoon of whole milk, room temperature
- ¾ tsp pure vanilla extract
- 6 tablespoon unsalted butter, room temperature
- ¾ cup sugar
- 1 large egg room temperature
- 1 large egg white at room temperature
- 2-4 drops of red food gel, optional
- 8 ounce cream cheese
- 1 cup (2 sticks) of unsalted butter, firm and slightly cold
- Pinch of salt
- 3½ C of powdered sugar, sifted
- 3 tablespoon of strawberry puree (either from fresh or thawed frozen strawberries)
- ½ tsp pure vanilla extract
- *Frosting recipe is for 12 cupcake frosting.
- Preheat oven to 350°. Line the muffin tin with cupcake liners.
- To puree the strawberries, place about 10 strawberries (you will get slightly more than amount depending about the size of strawberries) either fresh or thawed strawberries and lime/lemon juice in a food processor /blender and process until pureed. Save remaining puree for frosting or another use.
- Add flour, baking powder and salt to medium size bowl and whisk to combine.
- If you want you can combine milk, vanilla and strawberry puree in a small bowl and set aside. (I pour everything into the measuring cup that to save myself from washing an additional bowl)
- Place butter and sugar into the bowl of an electric mixer with the paddle attachment and beat on medium high until light and fluffy.
- Reduce speed to medium and gradually add the eggs and egg whites. Beat until just blended.
- Turn speed of the mixer to low and strawberry puree and slowly add half of the flour. Mix until just blended.
- Then add the milk mixture and 2-4 drops of red food gel. Mix until just blended then add the remaining flour. Do not over blend or mix as that will give you a tougher crumble and heavier texture.
- Divide batter equally into the muffin cups. I use a large ice cream scoop for the regular size tins and a small/medium scoop for the mini pans.
- Bake on the middle rack. Bake the regular sized tins for 20-25 minutes and the mini ones for 11-13 minutes or until the tops are just dry to the touch. Mine is done by 20 minutes watch your oven for correct temperature. Transfer to wire rack to cool completely before frosting.
- In a bowl of electric mixer, beat butter ,cream cheese and salt on medium speed until light and fluffy.
- Reduce speed to low and gradually add powdered sugar. Beat until well combined.
- Add vanilla and strawberry puree and mix to combine.
- Do not over mix. The frosting should be thick and dense, almost like ice cream. If you over mix it will incorporate too much air and it will be loose and runny.
- Fill the frosting in a pastry bag.
- Make hole in the cupcakes using melon baller/ or sharp knife. Make not too deep.
- fill the cupcakes like this
- Then frost the cake so that filling is hidden.