I love how well strawberries and cream cheese pair in these Strawberry Cream Cheese Cupcakes. Don’t they look delicious?
You can usually find strawberries all year long, but if they don’t look great in the produce department, frozen strawberries work well, too.
I would probably not top with a strawberry unless your frozen berries look really good. These are really pretty just topped with the edible pearls, too.
Strawberry Cream Cheese Cupcakes
Makes 18
Cupcake Ingredients:
1/3 C chopped strawberries
2 1/3 cups flour
1 3/4 cups sugar
3 1/2 tsp baking powder
1/4 cup cornstarch
1 1/2 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 8oz cream cheese softened
4 C powder sugar
4 TBSP heavy whipping cream
1/2 C chopped strawberries
White micro balls edible pearls
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 1/4 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.
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.
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 like I do, follow my Cupcake Crazy Pinterest board. As always, thank you for visiting!
- Cupcake Ingredients
- 1/3 C chopped strawberries
- 2 1/3 cups flour
- 1 3/4 cups sugar
- 3 1/2 tsp baking powder
- 1/4 cup cornstarch
- 1 1/2 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
- 1/2 C chopped strawberries
- White micro balls edible pearls
-
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 1/4 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.
I saw this recipe in the Internet and since my daughter loves strawberry cakes I decided to try it for her upcoming birthday. Well bad idea….I’m not a baker and found the recipe last minute so didn’t have time to go look over it real well. When I started to mix the ingredients I realized that the instructions were asking for things that were not in the ingredients list therefore I had no idea what to do if it was a mistake or not or how much to put it. Don’t know how my cake is going to come out, but please learn from my mistake and read recipes real well before you make them also if you are going to share recipes put all the ingredients there.
I am so sorry Judith. I would be upset if this happened to me, too. I have fixed the recipe. It was written by one of the virtual assistants I work with and I did not check it, so it is totally my fault.
The cornstarch was a very small amount, but the milk was an entire cup, so I’m curious as to how the cupcakes turned out. Please let me know. Thanks for bringing this to my attention.