I decided to share a yummy spring dessert with you since everything on the blog lately has been healthy.
These cupcakes taste incredible with the fresh strawberry pureé. The lemony buttercream compliments the cake perfectly. I also added a touch of cream cheese to the buttercream for richness and to cut through the tangy lemon a bit.
Plus, they’re super pretty and they are a nice change from your typical chocolate and vanilla cupcakes.
Makes 15-16 cupcakes
For the strawberry cupcakes:
1 1/4 c. cake flour
1/2 c. all purpose flour
1 tsp. salt
1 1/2 tsp. baking powder
1 c. granulated sugar
1/2 c. unsalted butter, melted and cooled
1/2 c. unsweetened vanilla almond milk (You can use whatever milk you have on hand)
1 tsp. lemon zest
1/4 c. strawberry Greek yogurt
For the strawberry pureé:
12 oz. fresh strawberries, sliced
1 T. sugar
1/4 c water
For the lemon buttercream:
1 c. butter at room temp.
2 oz. cream cheese at room temp.
2 tsp. vanilla extract
2 tsp. lemon zest
1 T. lemon juice
1-2 T. vanilla almond milk
3 1/2 c. powdered sugar
Preheat oven to 350℉.
Begin by making strawberry pureé. Combine sliced strawberries, sugar, and water in a medium saucepan and simmer for 10-15 minutes over medium heat, until strawberries have broken down, and liquid has reduced. Let cool for a few minutes, then pureé in food processor or until smooth. Set aside.
Next, combine both flours, baking powder, and salt in a medium mixing bowl. In a separate bowl, combine melted butter, sugar, yogurt, milk, lemon zest, and egg, and mix until smooth. Gradually add dry ingredients to wet, stirring with a rubber spatula. Be careful not to overmix. Last, fold in strawberry pureé until combined.
Line cupcake tins with cupcake liners, and fill 3/4 full. Bake for 20 minutes or until a toothpick comes out clean.
While cupcakes are baking, make the buttercream. Cream butter and cream cheese for 5 minutes on medium speed until light and fluffy, Add vanilla, lemon zest, lemon juice, and almond milk, and beat for another 1-2 minutes. Add powdered sugar gradually until incorporated, and the icing comes together and thickens. You might need an additional tablespoon of milk, or another 1/2 c. of sugar to reach desired consistency.
Once cupcakes are cool, spread or pipe icing on top of the cakes, and garnish with a sliced strawberry. Enjoy!
I was among the lucky group of gals that got to taste test this dessert and they are fabulous. I loved the chewiness the fresh fruit gave the cake and your choice of a lemon buttercream frosting to complement the strawberry sweetness was truly icing on the cake. …A Molly Groupie!
Molly, perfect timing! I’m going to try these tomorrow for Annaliese’s birthday. I have a question – Do I have to use both kinds of flour? Trying to avoid a trip to the store. I only have all purpose flour in my pantry.
Julie, you can definitely make these with just all purpose flour. I personally like the tenderness and light texture that cake flour gives, but all purpose will be fine to use. Let me know how they turn out!
These were soooo delicious!!! I could have eaten all of them!
Where do I sign up to be a taster?
Just found this site- amazing!!
If I was to make this into a cake, should I simply double the ingredients? Any other adjustments you might recommend?
Spices in My DNA
Thank you so much Julia! I haven’t tested it as a cake, so I can’t say for sure, but if you double it, you should be able to get a good 2 thicker layers, or 3 thinner ones. I wouldn’t adjust anything else. Let me know how it turns out if you try it!