Description
These Strawberry Cream Cheese Cupcakes are a delightful treat, featuring a moist vanilla cupcake base topped with a rich and creamy strawberry-infused cream cheese frosting. Each bite offers a perfect balance of sweetness and tanginess, with the fresh strawberries adding a burst of flavor and a delightful texture.
Ingredients
Scale
- Cupcake Base:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- Strawberry Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 cup fresh strawberries, pureed
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- For the frosting, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and mix until fluffy, then stir in the strawberry puree and vanilla extract.
- Once the cupcakes are cool, frost them generously with the strawberry cream cheese frosting.
Notes
- Make-ahead: Cupcakes can be baked a day in advance and stored in an airtight container. Frosting can be made and refrigerated for up to 3 days; bring to room temperature before using.
- Storage: Store frosted cupcakes in the refrigerator for up to 3 days.
- Substitutions: For a gluten-free version, use a gluten-free all-purpose flour blend.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 320
- Sugar: 28 grams
- Sodium: 210 milligrams
- Fat: 15 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 42 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 40 milligrams
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