Strawberry Cupcakes With Cream Cheese Icing and a Fresh Strawberry Core
Ingredients
**Strawberry Puree:**
- – 1 pound fresh strawberries hulled and sliced
**Strawberry Cake:**
- – 2 1/2 cups cake flour
- – 2 teaspoons baking powder
- – 1 teaspoon baking soda
- – 1 teaspoon Diamond kosher salt 1/2 teaspoon if using Morton salt
- – 1 stick 1/2 cup salted butter, softened
- – 1/2 cup vegetable oil
- – 2 cups granulated sugar
- – 5 egg whites
- – 2 teaspoons vanilla extract
- – 1/4 teaspoon almond extract
- – 1/2 cup buttermilk
- – 1/2 cup reduced strawberry puree
- – Zest of 1 lemon
**Strawberry Cream Cheese Icing:**
- – 2 sticks 1 cup cream cheese, room temperature
- – 1 stick 1/2 cup butter, room temperature
- – 1/2 cup reduced strawberry puree
- – 1 tablespoon vanilla bean paste
- – 1/4 teaspoon almond extract
- – 5-6 cups powdered sugar
**Strawberry Core:**
- – 1/3 cup sugar
- – 2 tablespoons reduced strawberry puree
- – 2 tablespoons lemon juice
- – 1 tablespoon cornstarch
- – Zest of 1 lemon
- – 1 cup strawberries small diced (about 12 medium strawberries)
Instructions
**Strawberry Puree:**
- Blend the sliced strawberries until smooth.
- In a medium saucepan, heat the puree over medium heat until reduced by half (about 20-30 minutes).
- Cool completely before using.
**Strawberry Cupcakes:**
- Preheat the oven to 350°F.
- Line a cupcake pan with liners (makes about 15 cupcakes).
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl or stand mixer, beat the softened butter, oil, and sugar on medium-high speed until light and fluffy (3-5 minutes).
- Add the egg whites, vanilla, and almond extract. Beat for 1-2 minutes until fluffy.
- On low speed, alternate adding the buttermilk and flour mixture, beginning and ending with the flour mixture.
- Fold in the reduced strawberry puree and lemon zest until combined.
- Scoop the batter into the cupcake liners and bake for 15-20 minutes, or until a toothpick comes out clean.
- Cool completely.
**Strawberry Core:**
- In a small saucepan, combine the sugar and strawberry puree. Heat over medium until the sugar is just melted.
- In a small bowl, mix the lemon juice and cornstarch until smooth.
- Whisk the lemon juice mixture into the saucepan. Cook for 1-2 minutes.
- Add the lemon zest and diced strawberries. Cook for 2 more minutes, until the strawberries are just warmed.
- Cool completely.
**Strawberry Cream Cheese Icing:**
- In a large bowl or stand mixer, beat the softened butter and cream cheese on medium-high speed until fluffy (1-2 minutes).
- Add the strawberry puree and extracts. Mix until combined.
- On low speed, gradually add the powdered sugar until desired consistency is reached.
- Beat on medium-high speed for 3-4 minutes until light and fluffy.
**Assembly:**
- Cut a 1/2-inch circle core in the center of each cupcake. Fill with about 1 tablespoon of strawberry filling.
- Top with strawberry cream cheese icing.