Fresh Strawberry Cupcakes
Double ear infection. Strep Throat with ear infection. Separation anxiety. Teary and tantrum-filled days. Refusing to sleep at night. You name it, Little Sweet Pea has gone through it the past few weeks. Five weeks to be exact! Five long, exhausting weeks. My typical champion sleeper who usually sleeps 12 hours+ every night has recently been waking up every two hours screaming. Not only is he not sleeping at night, his naps have been horrible too-30 minutes max on most days. I’m exhausted, he’s exhausted-I seriously feel like I have a newborn again!
Oh and did I mention that he only wants me? Andrew has tried to go in and comfort him in the middle of the night and it has made it worse. He wants me and only me…all. the. time. I do apologize for not having written a new post in a while. With Little Sweet Pea waking at 4:30am, not napping and not sleeping at night, when I finally do get a chance to myself I’m exhausted. I do feel as if we are starting to turn a corner though, last night was the first time in five weeks that he was slept through the night!
Today I bring you some incredible Strawberry Cupcakes made from scratch. No cake mix, no jello, just strawberry cupcakes made from fresh strawberries. Tender, moist, and exploding with strawberry flavor! Topped with a homemade strawberry frosting!
I’ve been searching for a strawberry cupcake recipe from scratch for a while now, so when I stumbled across the Strawberry Dream Cake recipe from Cook’s Country, I knew I had to give it a try. I adapted the recipe to be baked as individual cupcakes instead of a layer cake and the result was phenomenal!
Packed with fresh strawberries and a dreamy cream cheese frosting. Perfect for summer, baby showers, or whenever that strawberry craving hits!
Fresh Strawberry Cupcakes
Strawberry Cupcakes made from scratch. No cake mix, no jello, just strawberry cupcakes made from fresh strawberries!
Yield: 24 Cupcakes
For the Cupcakes:
10 ounces frozen whole strawberries (2 cups)
3/4 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons vanilla extract
2 1/4 cups (9 ounces) cake flour
1 3/4 cups (12 1/4 ounces) granulated sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, cut into 12 pieces and softened
For the Frosting:
10 tablespoons unsalted butter, softened
2 1/4 cups (9 ounces) confectioners' sugar
12 ounces cream cheese, cut into 12 pieces and softened
1. For the cupcakes: Adjust oven rack to middle position and heat oven to 350 degrees. Line muffin pan with paper liners.
2. Transfer strawberries to a large bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.
3. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with the paddle attachment, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
4. Divide the batter evenly among muffin pan cups and bake until toothpick inserted in center comes out clean, 15 to 19 minutes. Transfer muffin pan to wire rack and let cool in the muffin pan 5 minutes, then transfer to a wire rack to cool completely.
5. To make the Frosting: Using a stand mixer fitted with paddle attachment, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Pipe frosting onto cooled cupcakes.
Source: Adapted from Cook's Country, Strawberry Dream Cake, June/July 2011
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