I’m not gonna lie: strawberries are one of my go-to fruits. I turn to them regularly, whether it’s to eat them as they are or to use them in a recipe of some sort. You don’t have to look far for proof on that last point; just check out the “strawberry” and “strawberries” tags here on my blog.
In these Strawberry and Cream Cupcakes, however, the strawberry flavour is just a little more subtle than you might expect. It’s definitely there, it’s just not overpowering. Instead, it’s nicely balanced by a soft, creamy vanilla base–perfect for a light-tasting dessert.
The cupcakes come together easily, too. True, you need three bowls for this one: your food processor for pureeing the strawberries, a medium-sized bowl for mixing the dry ingredients, and a large bowl for combining your wet ingredients and, eventually, bringing everything together.
The actual work? That part’s easy. The food processor does the bulk of the strawberry chopping for you, and you can use a mixer to beat the wet ingredients, if you’d like to. Really, though, you could do it all by hand. It’s entirely up to you.
Once everything is mixed together, you end up with a pale pink batter speckled with red bits of strawberry. It’s quite pretty, actually, and I’m not even a fan of pink.
But you know what? The cupcakes even better than they look. Especially if you top them with a frosting that’s light and not too sweet. I like a whipped cream frosting myself: just whipping cream, a bit of icing sugar, and a dash of vanilla. Simple, fast, and oh so good.
Strawberries and Cream Cupcakes
- 1 1/2 cups strawberries, pureed
- 1 1/2 cups cake and pastry flour
- 1 1/4 tsp baking powder
- 1/2 cup butter, softened
- 1 cup white sugar
- 2 large eggs, room temperature
- 3 tsp vanilla
- 1/2 cup whole milk
- Preheat your oven to 350 F. Line a muffin tray with cupcake liners.
- In a medium bowl, whisk together your flour, baking powder, and salt.
- In a large bowl, beat your butter and sugar until it’s fluffy. Beat the eggs in one at a time. Beat in the vanilla. Beat in half of the flour, all of the milk, then the rest of the flour. Gently stir in the pureed strawberries.
- Divide the batter among the cupcake liners, filling each about three-quarters full. Bake for about 18 to 20 minutes (10 to 12 minutes for mini cupcakes), or until the cupcake tops bounce back when you gently press down on them.
- Let the cupcakes cool in the pan for about 5 minutes before removing them and placing them on a wire rack. Let them cool completing before frosting them.
- Recipe makes 12 to 15 regular-sized cupcakes.