Description
Delight your taste buds with these Fresh Strawberry Cupcakes that are bursting with fruity flavor in every bite. From the strawberry reduction to the luscious mascarpone frosting, every element of these cupcakes is crafted to perfection.
Ingredients
Units
Scale
Strawberry Reduction
- 1 lb fresh ripe strawberries
Strawberry Topping
- 6 small or medium strawberries
- 1 Tbsp (12g) granulated sugar
Strawberry Cupcakes
- 172 grams (1 1/2 cups) cake flour, spooned and leveled
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 200 grams (1 cup) granulated sugar
- 60 ml (1/4 cup) canola oil
- 56 grams (1/4 cup) unsalted butter, room temperature
- 2 large (60g) egg whites
- 2 tsp vanilla bean paste
- 56 grams (1/4 cup) sour cream
- 4 ounces (1/2 cup) strawberry reduction, room temperature
Mascarpone Frosting
- 227 grams (2 sticks/1 cup) unsalted butter, room temperature
- 480 grams (4 cups) powdered sugar, spooned and leveled
- 2 ounces (1/4 cup) strawberry reduction, room temperature
- 2 teaspoons vanilla bean paste
- Tiny pinch of fine sea salt
Instructions
- Strawberry Reduction
Cut the stems off the strawberries and place them in a food processor. Pulse until blended. Pour the puree into a pot, simmer for 30 mins, cool to room temperature.
- Strawberry Topping
Slice strawberries, mix with sugar, and chill in the fridge.
- Strawberry Cupcakes
Preheat oven. Combine dry ingredients. Beat in oil, butter, eggs, vanilla, sour cream, and strawberry reduction. Bake and cool cupcakes.
- Strawberry Buttercream
Beat butter until fluffy. Add sugar, salt, vanilla, and strawberry reduction. Frost cupcakes and top with strawberries.
Notes
- I weigh 55-60g of batter per cupcake for consistency.
- Cupcake batter is pink; don’t expect a golden color when baked.
- For uniform color, use a light-colored metal pan.
- Store refrigerated for 4-5 days.
- Add food coloring for a pinker hue or freeze-dried strawberry powder for more vibrancy.
Nutrition
- Serving Size: 1 cupcake
- Calories: Approx. 280
- Sugar: 22g
- Sodium: 105mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
