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Irresistible Strawberry Cream Cheese Cupcakes Recipe

Irresistible Strawberry Cream Cheese Cupcakes

Tender fresh-strawberry cupcakes are finished with fluffy vanilla cream-cheese frosting for a bright, creamy, fruit-filled dessert. This recipe yields 12 cupcakes.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Strawberry Cupcakes
  • 1 1/2 cups (188 g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup (113 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 2 eggs large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) buttermilk or whole milk
  • 3/4 to 1 cup (about 115–150 g) fresh strawberries, finely chopped and patted dry
  • 1–2 tablespoons strawberry purée or finely ground freeze-dried strawberries, optional
Cream-Cheese Frosting
  • 8 ounces (226 g) full-fat cream cheese, softened
  • 1/2 cup (113 g) unsalted butter, softened
  • 3 to 4 cups (360–480 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1–2 or 2 tablespoons purée or tablespoons powder strawberry purée or finely ground freeze-dried strawberries, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. Whisk the flour, baking powder, and salt together in a medium bowl.
  3. Beat the softened butter and granulated sugar for 2–3 minutes, until pale and fluffy.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Add the dry ingredients in two or three additions, alternating with the buttermilk. Mix only until the batter is combined.
  6. Fold in the finely chopped, patted-dry strawberries and optional strawberry purée or freeze-dried strawberry powder without overmixing.
  7. Divide the batter among the liners, filling each about two-thirds full.
  8. Bake for 18–22 minutes, until the tops spring back lightly and a toothpick comes out clean or with a few moist crumbs.
  9. Cool the cupcakes in the pan for 5 minutes, then transfer them to a rack and cool completely.
  10. Beat the cream cheese and butter until smooth. Gradually add the sifted powdered sugar, then beat in vanilla and salt until fluffy.
  11. Mix optional strawberry purée or freeze-dried strawberry powder into the frosting, then frost the completely cooled cupcakes and garnish with a small strawberry or strawberry slice.

Notes

Pat the chopped strawberries dry before folding them into the batter so excess moisture does not make the cupcakes dense or cause the fruit to sink. Use 3 cups of powdered sugar for softer frosting or 4 cups for piping. Chill the frosting briefly if it is too soft to pipe, and refrigerate finished cupcakes because the frosting contains cream cheese.