These Fresh Strawberry Cupcakes have super yummy fruit flavor and are a great option for a birthday party or another special event.
Ingredients
341 gm
Strawberries
1/2 cup
Butter, unsalted
(or coconut oil)
1/3 cup
Maple syrup
1 tsp
Vanilla extract, pure
1 1/4 cup
All-purpose white flour
1 tsp
Baking powder
1/2 tsp
Baking soda
1/4 tsp
Salt
2 large
Egg
(lightly beaton)
227 gm
Cream cheese
(softened at room temperature (For Icing)
4 tbsp
Butter, unsalted
(softened at room temperature (For Icing)
1/4 cup
Powdered/icing sugar
((For Icing)
3 tbsp
Strawberry jam
(seedless; or preserves (For Icing)
Instructions
To make the cupcakes:
Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
Wash the berries and remove the stems. Puree in a food processor or blender. You should have about 1 cup.
Combine the butter (or oil) and maple syrup in a glass, heat-proof measuring cup. Warm in 15 second increments in the microwave, stopping to stir, until the butter (or oil) is melted. Let cool slightly.
Stir in the vanilla, eggs, and strawberry puree.
Stir together the flour, baking powder, baking soda, and salt in a medium bowl.
Stir in the puree mixture.
Fill the prepared liners with the batter to about 3/4 full. Bake for 20-22 minutes or until a cake tester inserted into the centers comes out clean. Let cool for 2-3 minutes in the pan, then remove and let cool completely on a wire rack.
To make the frosting:
Use an electric hand-held mixer to beat the cream cheese, butter, jam, and powdered sugar in a large bowl. Taste and add more jam if necessary. Spoon into a quart-size zip-top bag and store in the fridge until ready to frost.
When ready to serve, snip off a corner of the bag and pipe frosting onto each cupcake (or spread on with a butter knife).
