Wednesday, June 8, 2016

Strawberry Cupcakes with Strawberry Cream Cheese Frosting

Strawberry Sauce:
2 cups chopped strawberries
1 tbsp water
1 tbsp sugar
1 tsp lemon juice
  • Blend strawberries and sugar until smooth. Pour it through a sieve to remove the seeds and some of the pulp.  
  • Pour the strawberry puree into a saucepan and bring to the boil over medium heat. Turn down the heat and simmer for 10 - 15 minutes or until purée thickens.  Add in lemon juice and stir to combine.  Cook until the purée is reduced down to 1/2 cup or slightly less. Set aside the strawberry reduction sauce to cool.
    [You'd need 60ml for the cupcakes and 3 tbsp for the frosting]

200g unsalted butter, softened
80g caster sugar
4 egg yolks, room temperature
1/4 tsp salt
1 tsp vanilla extract
200g self-raising flour
60ml strawberry sauce
red food colouring (optional)

4egg whites, room temperature 
80g caster sugar
  • Preheat oven to 170°C.  
  • In a large mixing bowl, cream butter and sugar until light and fluffy.  Beat in egg yolks, one at a time until well combined.  Beat in salt and vanilla extract.
  • Fold in flour (in 3 batches) alternating with strawberry sauce, beginning and ending with flour. (Add a drop of red food colouring if desired).
  • In a clean bowl, whisk egg whites until soft peaks formed, then gradually beat in sugar.  Beat until stiff peaks formed.
  • Fold meringue into egg yolks mixture.
  • Divide the batter among the 12 paper liners and bake for about 30-35 minutes or until a skewer inserted into the centre of the cake comes out clean.
  • Set the cupcakes on a wire rack to cool.

Strawberry Cream Cheese Frosting:

110g unsalted butter, softened
220g cream cheese, softened
375g icing sugar
pinch of salt
3 tbsp strawberry sauce
1/2 tsp vanilla extract
  • In a large mixing bowl, beat together the butter and cream cheese for 30 seconds or until combined.  Then add in icing sugar and salt; beat until light and fluffy.  
  • Beat in the strawberry sauce and vanilla extract until combined.
  • Spread frosting on top of the cooled cupcakes.  Store in an airtight container in the refrigerator for up to a week.  Before serving, bring the cakes back to room temperature.


  1. Hi Veronica,

    I like these nice strawberry cupcakes. They are so sweet looking :D


  2. I love this all strawberry cupcakes...they are sure very pretty and it must delicious, very summery.
    Thanks for the recipe Veronica...hope you are having a great week :)


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