Strawberry Cupcakes
Ingredients
For the Strawberry Jam:
- 10 oz quartered fresh strawberries 283 g
- 6 tablespoon granulated sugar 75 g
- 1 tablespoon lemon juice 15 ml
For the White Cupcakes:
- 1 1/4 cup cake flour spooned and leveled (140 g)
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoon unsalted butter softened (70 g)
- 2 egg whites at room temperature
- 1 1/2 teaspoon vanilla
- 1/2 cup buttermilk at room temperature (120 ml)
For the Strawberry Cream Cheese Frosting:
- 1/2 cup unsalted butter softened (112 g)
- 4 oz cream cheese cold (114 g)
- 2 1/2 cups powdered sugar 325 g
- 3/4 cup freeze dried strawberries 15 g
Instructions
For the Strawberry Jam:
- Combine strawberries, granulated sugar, and lemon juice in a medium saucepan.
- Heat over medium heat until berries break down and thicken, stirring occasionally.
- Remove from heat and let cool completely.
For the White Cupcakes:
- Preheat oven to 350°F and line a cupcake pan with 12 liners.
- Sift together cake flour, baking powder, baking soda, and salt in a small bowl.
- Cream butter and granulated sugar until fluffy, then add egg whites and vanilla.
- Alternate adding buttermilk and dry ingredients to butter mixture, mixing until combined.
- Fill cupcake liners with batter and bake for 16-18 minutes.
- Let cupcakes cool completely.
For the Strawberry Cream Cheese Frosting:
- Beat butter on high speed until pale and fluffy, then add cold cream cheese and mix until combined.
- Gradually add powdered sugar and mix until smooth.
- Pulse freeze dried strawberries in a food processor until finely ground, then add to frosting and mix until fluffy.
Assembling the Cupcakes:
- Core cupcakes and fill each with strawberry jam.
- Pipe frosting onto cupcakes and serve!
Notes
Store leftovers in an airtight container in the fridge for up to four days. Allow to come to room temperature before serving.