STRAWBERRY CUPCAKES WITH WHIPPED CREAM FROSTING
Fresh strawberries are full of water, so they have a tendency to weigh down cake batters and make soggy cakes. That's why these strawberry cupcakes rely on strawberry jam or preserves. The concentrated flavor is just right for light and tender cupcakes. -Lisa Kaminski, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 cupcakes
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line 16 muffin cups with paper or foil liners. Press warm jam through a fine-mesh strainer. Discard pulp. , In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg whites, 1 at a time, beating well after each addition. Beat in strained jam and vanilla. In a small bowl, whisk milk and sour cream until smooth. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. If desired, stir in food coloring., Fill prepared muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, jam and vanilla; beat until stiff peaks form. Spread or pipe over cupcakes. Refrigerate leftovers. If desired, garnish with fresh strawberries.
Nutrition Facts : Calories 353 calories, Fat 21g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 184mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 0 fiber), Protein 4g protein.
REAL STRAWBERRY FROSTING
I wanted REAL strawberry frosting for my Real Strawberry Cupcakes and could not find an acceptable recipe. I wanted an intense strawberry taste without using an extract or gelatin. I came up with this recipe using a strawberry puree reduction that is truly the strawberry-est. If you love strawberries, you'll LOVE THIS!!!
Provided by Candice
Categories Desserts Frostings and Icings
Time 40m
Yield 18
Number Of Ingredients 5
Steps:
- Place strawberries in a blender; puree until smooth.
- Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
- Beat butter with an electric mixer in a bowl until light and fluffy.
- Beat 1 cup confectioners' sugar into butter until just blended.
- Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended.
- Repeat with 1 cup confectioners' sugar, followed by 2 tablespoons strawberry puree two more times.
- Beat last 1/2 cup confectioners' sugar into mixture until just blended.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 25 g, Cholesterol 27.1 mg, Fat 10.3 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 6.5 g, Sodium 73 mg, Sugar 24.3 g
DELICIOUS STRAWBERRY CUPCAKES & STRAWBERRY FROSTING
This recipe came from the Martha Stewart Show. Saw these made and knew I had to have this recipe. Made these for my husband for Valentine's Day and our 6th year anniversary. They are wonderful!! Made with fresh strawberries in both cupcake and frosting. NOTE:: For best results.... let butter and eggs come to room temperature before using and use pure vanilla extract.
Provided by Marsha D.
Categories Dessert
Time 30m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350'.
- Using cupcake liners, place 12 liners in a muffin pan and set to the side.
- In a medium bowl, combine flour, baking powder and salt and set a side.
- In a food processor or blender add strawberries and process until pureed.
- Empty pureed strawberries into a 1/3c measuring cup and set aside. Add rest of strawberry puree to a small bowl and set aside to use in the frosting.
- Using a electric mixer with bowl, cream butter on medium high speed until lightly fluffy.
- Gradually add sugar and continue to mix until well blended. Reduce speed to low and slowly add one egg and egg whites and mix until lightly blended.
- Add vanilla extract if using.
- Mix together milk and 1/3c strawberry puree.
- Alternate flour and milk mixture to mixer slowly ending with flour. Scrap down sides of bowl and continue to blend well.
- Using a ice cream scoop or tablespoon, add batter to prepared muffin cups.
- Bake for 20 to 25 minutes, or until lightly browned.
- Cool cupcakes completely on a wire rack before adding the frosting.
- To make the Strawberry Frosting:.
- Using a electric mixer with bowl, add 1 cup butter (soften) and salt and blend on medium high until fluffy.
- Reduce speed to low and add powdered sugar and blend well.
- Add vanilla extract and 3TBS of the strawberry puree, blend well.
- Using a knife frost the cupcakes and top with decorative candies.
Nutrition Facts : Calories 477.3, Fat 23.8, SaturatedFat 14.8, Cholesterol 77.2, Sodium 113.6, Carbohydrate 64.8, Fiber 0.7, Sugar 51.5, Protein 3.2
STRAWBERRY CUPCAKES WITH LEMON ZEST CREAM CHEESE ICING
This was an experiment gone amazing! My seven-year-old and I baked these and agree that they are the best cupcakes. It's a simple strawberry cake mix with a little extra zest.
Provided by Toni R Greim-Findley
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h30m
Yield 14
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 14 cupcake cups with paper liners.
- To make strawberry puree, pulse frozen strawberries in blender or food processor until evenly chopped. Add 2 tablespoons water, honey, 1/2 teaspoon lemon zest, and sugar. Blend until smooth.
- Beat cake mix, 1 cup water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened; increase mixer speed to medium and beat for 2 minutes. Beat lemon zest into batter. Fill prepared cupcake cups 2/3 full. Drop a spoonful of strawberry puree into the center of each portion of cupcake batter.
- Bake cupcakes in preheated oven until golden and the tops spring back when lightly pressed, 18 to 22 minutes. A toothpick inserted near the center should come out clean. Let cupcakes cool for at least 30 minutes.
- To make icing, place cream cheese and butter in a bowl and beat with an electric mixer until smooth. Mix in confectioners' sugar; blend in vanilla extract, lemon juice, and lemon zest. Refrigerate icing until cupcakes are cool enough to frost. Frost cooled cupcakes with icing.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 50.9 g, Cholesterol 61.4 mg, Fat 20.2 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 8.4 g, Sodium 291.3 mg, Sugar 36.7 g
STRAWBERRY CUPCAKES WITH STRAWBERRY BUTTERCREAM
Fresh strawberries go in the batter and the pretty pink frosting for these crowd-pleasing cupcakes. Save the smallest ones for the garnish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 34
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs and white, 1 at a time, beating after each addition.
- Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Stir chopped strawberries into batter. Divide batter among muffin cups, filling each 2/3 full.
- Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days, unless otherwise noted.) Once cupcakes are cool, frost tops with strawberry buttercream. Frosted cupcakes will keep, covered and refrigerated, for up to 2 days. Top with a strawberry just before serving.
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STRAWBERRY CUPCAKES WITH STRAWBERRY FROSTING
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- If using freeze dried strawberries: In a small food processor, blend 1/2 cup freeze dried strawberries until they turn into powder. Pour the powder into a fine mesh sieve, discarding the solids and seeds, keeping the fine powder that came through the sieve. Measure out two tablespoons of the powder to use in the frosting. Proceed below.
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- Preheat oven to 350 degrees. Sift cake flour into a mixing bowl then add baking powder, baking soda and salt, whisk 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granluated sugar until pale and fluffy (occasionally stop and scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl).
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- Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture (to the butter mixture) alternating with half of the buttermilk mixture and mixing just until combined after each addition.
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