I love how well strawberries and cream cheese pair in these Strawberry Cream Cheese Cupcakes. Don't they look delicious?
Living in Florida, we have really good strawberries when they are in season. We can usually start picking strawberries in the month of December and can still be picking sometimes in April.
Florida is so crazy about their strawberries that we even have a strawberry festival every year in March, to celebrate the harvest. With music, carnival rides, exhibits, and loads of food, make sure you add it to your list of things to do if you're planning to be in the sunshine state in March!
You can make these so easily, and your family will love them.
What You Need for Strawberry Cream Cheese Cupcakes
For the cupcakes, you'll need the main ingredient, strawberries! You'll also need flour, sugar, salt, baking powder, cornstarch, unsalted butter, eggs, egg white, milk, real vanilla extract, and pink gel food coloring.
We used pretty pink cupcake liners, and they really add to how pretty this dessert turned out.
To frost the cupcakes, you'll need butter, cream cheese, sugar, heavy whipping cream, strawberries, and these pretty white micro balls edible pearls for the garnish.
How to Make Strawberry Cream Cheese Cupcakes
Making the Cupcakes
Preheat your oven to 350 degrees and line the cupcake pan with liners.
Beat the egg whites on high speed until soft peaks form, about 2-3 minutes. Set aside.
Whisk together the flour, cornstarch, baking powder, and salt.
Beat butter on high speed until smooth and creamy, about one minute.
Add the sugar, beating on high until the butter and sugar are creamed together, about 3-4 minutes.
Beat on medium-high while adding in the egg yolk and vanilla.
Reducing the speed to low, begin to add the dry ingredients. Add some of the milk.
Alternate the flour mixture and milk, mixing after each addition, and ending with the addition of the rest of the flour mixture. Do not overbeat.
Using a spatula, gently fold in the egg whites, chopped strawberries, and pink dye.
Using a medium ice cream scoop fill the batter into the lined cupcake tins.
Bake the cupcakes at 350 degrees for 20-24 minutes or until a toothpick comes out clean.
Allow the cupcakes to cool in the pan for about 5 minutes.
Transfer cupcakes to a wire rack to cool completely.
Frosting the Cupcakes
Cream the butter, cream cheese, chopped strawberries and powdered sugar until it looks light and creamy.
If it doesn't look creamy, add 2 tbs of the heavy whipping cream until it turns creamy. If too thin, add in ¼ C of powdered sugar.
Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready. Add more powdered sugar until consistency is right.
Scoop the frosting into a pastry bag with a large tip.
Frost beginning on the outside and working your way in to finish in the middle.
Top each cupcake with a strawberry and 6-8 edible pearls. (If using frozen strawberries, omit strawberry and add a few extra edible pearls.)
These cupcakes will make you look like a pro, and are perfect for Valentine's Day or any day you want to serve a special dessert.
Do I Have to Use Fresh Strawberries?
You can usually find strawberries all year long, but if they don't look great in the produce department, frozen strawberries work well, too. Just top the cupcakes with the pearls or nothing at all.
Looking for more cupcake recipes? Check out these decadent mocha latte salted caramel cupcakes!
Watching your weight? You might like these Weight Watcher cupcake recipes. And if you love cupcakes as I do, follow my Cupcake Crazy Pinterest board. As always, thank you for visiting!
How to Make Amazing Strawberry Cream Cheese Cupcakes
Ingredients
- Cupcake Ingredients
- ⅓ C chopped strawberries
- 2 ⅓ cups flour
- 1 ¾ cups sugar
- 3 ½ tsp baking powder
- ¼ cup cornstarch
- 1 ½ sticks unsalted sweet cream butter room temp
- 2 eggs
- 2 eggs whites
- 1 cup milk
- 1 tsp vanilla
- Pink gel food coloring
- Pink cupcake liners
- Frosting Ingredients:
- 1 C soft unsalted sweet cream butter
- 1 8 oz cream cheese softened
- 4 C powder sugar
- 4 TBSP heavy whipping cream
- ½ C chopped strawberries
- White micro balls edible pearls
Instructions
- Cupcake Directions:
- -Preheat oven to 350 degrees. Line cupcake pan with liners.
- -Beat the egg whites on high speed until soft peaks form, about 2-3 minutes. Set aside.
- -Whisk together the flour, cornstarch, baking powder, and salt.
- -Beat butter on high speed until smooth and creamy, about one minute.
- -Add the sugar, beating on high until the butter and sugar are creamed together. (3-4 minutes)
- -Beat on medium-high while adding in the egg yolk and vanilla.
- -Reducing the speed to low, begin to add the dry ingredients, then add some of the milk.
- -Alternate with the flour mixture and milk, mixing after each addition, and ending with the addition of the flour mixture. Do not over beat.
- -Using a spatula, gently fold in the egg whites, chopped strawberries, and pink dye .
- -Using a medium ice cream scoop fill the batter into the lined cupcake tins.
- -Bake at 350 degrees for 20-24 minutes or until an inserted toothpick comes out clean.
- -Allow to cool in the cupcake pan for about 5 minutes.
- -Transfer cupcakes to a wire rack to cool completely.
- Frosting Directions:
- -Cream the butter, cream cheese, chopped strawberries and powdered sugar until it looks light and creamy.
- -If it doesn't look creamy, add 2 tbs of the heavy whipping cream until it turns creamy.
- -If too thin, add in ¼ C of powdered sugar
- -Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready. Add more powdered sugar until consistency is right.
- -Scoop the frosting into a pastry bag with a large tip.
- -Frost beginning on the outside and working you way in to finish in the middle.
- -Top each cupcake with a strawberry and 6-8 edible pearls. (If using frozen strawberries, omit strawberry and add a few extra edible pearls.
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