Very Strawberry Cupcakes!

As if cupcakes on their own aren’t spectacular, these cupcakes in particular were really something. I had aimed to work strawberry flavors into every element of this cupcake, as if the title of this post didn’t already convey that. Strawberry cupcake? Check. Strawberry cream-cheese frosting? Check. Strawberry Rhubarb jam filling? Check. Awesome? Yes.

Strawberry Rhubarb Jam Filled Strawberry Cupcakes with Strawberry Frosting and some indecisively placed strawberry garnish. I hate strawberries ;-)

With all of this strawberry action at once, you might be surprised, but the result wasn’t just getting hit in the face with strawberry. It actually worked quite harmoniously and each component kind of showcased a different side of strawberry: the cake was subtle, sweet, and floral, whereas the frosting was rich, creamy, and really a much more vibrant punch of strawberry. This is all in contrast to the strawberry rhubarb jam piped inside the cupcake. Oh, and funny thing, the only reason I thought of these cupcakes? I was shocked by how much jam I had made and thought I needed to get to work and use it, lol!

Like I’ve said, flavor-wise, these cupcakes were awesome. Combined with the fact that I made them a little on the large side (something I am not all sorry about! Am I the only one who makes cupcakes that still have that “muffin top?”), these cupcakes were a real force to be reckoned with.

  • Cupcake batter
    • 2 cups flour
    • 1 cup sugar
    • 2 eggs
    • 1/2 cup strawberry puree
    • 2 tsp baking powder
    • 1/4 tsp baking soda
    • 1 whole stick butter
    • 3/4 cup buttermilk
    • 1 tsp vanilla extract
    • 1/4 tsp salt
  • 1/4-3/4 cup Strawberry Rhubarb Jam
  • Strawberry Cream Cheese Frosting
    • 1/2 cup (1 stick) butter, softened
    • 8oz cream cheese, softened
    • 2 cups powdered (confectioner’s, not just finely granulated) sugar
    • 1 teaspoon vanilla extract
    • pinch of salt
    • 1/4 cup strawberry puree

Sift flour and dry ingredients

Making the cupcake batter is very similar to making blueberry muffins (or really, are my blueberry muffins more like making cupcakes? 😮 ).

Begin by sifting the flour, baking powder, and baking soda into a bowl, and then mix salt into that. Set this aside.

Strain the pureed strawberries

Now, hull, puree, and strain the strawberries to yield about 3/4 cup of puree. This took me around a dozen strawberries, but since size varies greatly, you’ll have to measure the resulting puree. Discard the seeds and any other solids remaining in the strainer.

Mix 1/2 cup of the strained strawberry puree with the buttermilk

Set 1/4 cup aside for the frosting and mix the remaining 1/2 cup strawberry puree in a bowl with the buttermilk.

So with the dry bowl and the buttermilk/strawberry bowl waiting, time to dirty up one more bowl. Head on over to your stand mixer and preheat your oven to 325°F while you’re at it.

Cream the butter, mix in sugar, eggs, vanilla

Cream the butter and add in the sugar, mixing until the sugar has dissolved into the butter. Then, add in the eggs one at a time, mixing until fully integrated before moving on to the next one, and then finally, mix in the vanilla.

Mix in dry ingredients and buttermilk mixture in alternating batches until silky cake batter forms

At this point, you want to bring it all together. Add a third of the dry mix into the butter bowl and mix just until fully incorporated. Then add a third of the buttermilk/strawberry bowl, mixing until incorporated. Repeat until done and you have a very sexy looking cupcake batter.

Fill cupcake linings with batter

So with the batter ready, pour it into paper linings in a muffin pan. If you don’t want monster cupcakes like I make, fill the linings with less batter than you see here. 😉

Cupcakes fresh out of the oven

Transfer this to the oven, and after 10 minutes, keep an eye on things so the cupcakes don’t overcook. Expect this to take around 20-25 minutes total.

Pipe jam into the cupcakes until they can’t hold any more

Once the cupcakes are done, give them a little time to cool and get them out of the pan. If you have a pastry bag, this step will be a lot easier. If not, you can cut a small corner off of a plastic bag and use a knife to puncture and twist a hole to pipe into (its less than ideal, but it’ll work!). Fill your bag with 1/4 cup of jam–I used somewhere around 1/2 cup of jam total in the end, but I honestly lost track (add more as you need).

However you choose to do it, come in from the top. Just get in as deep into the cupcake stump as you can while making as discrete a puncture as you can and then squeeze in the jam. The cupcake might visibly plump a bit and you should slowly back out, ultimately filling all the way up to where you first came in. Don’t worry if you see a hole or any jam on top–we’ll deal with it later.

Mix the frosting ingredients, sampling a finger’s worth every step of the way

So finally, the last step: the frosting! Joy the Baker has some great tips for making a successful cream cheese frosting which is a good read for anybody making their first frosting. The first step: let the cream cheese sit at room temperature for a few (say 2) hours. The next: let the butter also sit at room temperature for about an hour. Hard work so far, right?

Begin by beating the cream cheese in the bowl of a stand mixer, creaming it for about one minute. Add the butter to this and cream this into the creamed cream cheese for an additional minute or two. Finally, add the salt, vanilla extract, and strawberry puree, mixing briefly to incorporate, and last of all, the sugar. Mix this until entirely incorporated into the frosting. If you don’t use confectioner’s sugar, it will still taste delicious, but texture-wise, the frosting will have a gritty/grainy feel, so you won’t manage to fully mix it all together. Chalk it up to experience, throw away (as in eat all of) the evidence, and try again another day, right?

Begin frosting the cupcakes. This might be easier if you let the frosting cool for a bit in the fridge

At this point, the frosting is done, and you can frost the cupcakes now, or, to make life easier, chill this for 30 minutes or so to thicken it up a bit before you go to the trouble of spreading the frosting atop each of your cupcakes. Once you do, give them a little fridge time so that the frosting firms up some more.


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37 Responses to “Very Strawberry Cupcakes!”

  1. Deeba Says:

    Very envious of your very strawberry cup cake Mike!! It’s lovely, luscious & bursting with everygoodthing strawberry…YUM!!

  2. Susan from Food Blogga Says:

    These look like they’re so much fun to make, Mike! I especially love the shot of you inserting the fruit filling in the muffins. I have got to try that.

  3. grace Says:

    the drippage in that first picture is proof that you have the proper amount of icing on your cupcake. the bonus is scooping up the droplet on the plate with your finger.

    these are completely fabulous–i love every element of them. you are the king of strawberries, and i curtsy before you. :)

  4. RecipeGirl Says:

    Another delicious strawberry recipe! They rose up so perfectly :)

  5. White On Rice Couple Says:

    Whoa!! Look at the frosting! My tongue is hanging out now! I love the monster cupcakes to have big mushroom caps like that! Gotta go get some strawberries to participate, darn it!!

  6. nina Says:

    Look at the frosting dripping off that cake. Fabulous food shot!

  7. Kevin Says:

    Those strawberry cupcakes look amazing! And they are filled with strawberry and rhubarb jam….mmm…

  8. Sarah Says:

    First of all, you need not defend yourself when it comes to making large cupcakes. I am in complete agreement that muffins and cupcakes should be on teh bigger side. If you’re going to indulge, then you should actually have something to indulge in, right? :)
    I’m also really liking the idea of squeezing the fruit inside the cupcakes. These sound great for a summer day!

  9. Peter Says:

    Bulletin: new name for this blog….Strawberry Fields Forever! lol

    They look fab and each garnnish nicely placed on top.

  10. Jan Says:

    They look fantastic! YUMmmmmY!!

  11. Lydia (The Perfect Pantry) Says:

    Mike, you are definitely the strawberry king! This is another wonderful recipe I want to try.

  12. pam Says:

    Wonderful cupcakes! I love, love, love the idea of filling them!

  13. My Sweet & Saucy Says:

    What great looking cupcakes! I love how you carried the strawberry flavor throughout the whole recipe!

  14. Helen Says:

    I don’t eat sweet things very often but I do hae a soft spot for strawberries adn for cupcakes! I love the muffin top style too, more cupcake!

  15. aforkfulofspaghetti Says:

    Strawberries? Again? You tease, so cruelly…

    Here, we do at long last have the weather for strawberries, but the season is still some way away…

  16. noble pig Says:

    I love how you cut that berry on top. These look wonderful.

  17. Toni Says:

    Strawberry Nirvana Cupcakes is what I’d call these. Love the idea that you made them BIG, ’cause who wants to look like a pig eating 3 or 4 of them? 😉

  18. Lisa Says:

    Perfect and just in time for the upcoming strawberry season!

  19. FlaNBoyant Eats Says:

    hey you.. i’m so mad i’m looking at this today as i really need a recipe yesterday for my mom and sis’s b-day party. I ended up making orange cupcakes with orange pineapple cream cheese icing… urs looks too darn good!

  20. Deb Says:

    Too funny that you are still on a strawberry kick! But the prices are still pretty darn good down here and I purchase some every week! What a treat for the family!

  21. Joy Says:

    Strawberrytastic! Yum. I had my first strawberries of the season yesterday and I am looking forward to the ‘PYO’ farms opening so I can get a good haul.

  22. kittie Says:

    These look fabulous Mike!

  23. the caked crusader Says:

    Yum. These are exactly my kind of cake (alright, so it’s not an exclusive group!) I like the strawberry sitting on the front cupcake – it looks like an octopus!

  24. Heather Says:

    Wow! Those are beautiful. I love how you cut the strawberries on top, still with the green leaves. It’s a beautiful color contrast. I’ve been wanting to make strawberry cupcakes and add some of the fresh mint growing in my garden for so long… but these look so good, who needs mint! I’m gonna try them soon!

  25. Raquel Says:

    Wow, that looks amazing. I love strawberries and if ours ever get ripe . . . I arrived here from whatdoIwant2cooktoday, Jan’s blog. Thanks for a great recipe

  26. Ivy Says:

    Yummy, they look perfect.

  27. TBC Says:

    You have so many fabulous strawberry recipes here. The cupcakes look perfect!

  28. Chef Al Rosas Says:

    I love to see ingredient driven people in Marion county. We are so far behind here, I call us the last frontier. Kudos for what you do and for trying to move us forward. Keep it up! I HERD you like lamb.We now carry a wet aged grass-fed abf/hf New Zealand lamb. We are also now doing whole,half and quarters of beeves. We are located in the split of hwys 301/441 north of Ocala on 301.

  29. Marie Says:

    Cream cheese, check! Strawberries,check!
    I’m making these tonight!!!

  30. mahek Says:

    so easy to understand the way you have put it

  31. Tara Says:

    these look delish! how many cupcakes does this recipe make?

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  35. Christina Says:

    If reduce the puree on the stove you will have a much more pronounce strawberry flavor.

    I was writing a recipe this afternoon and after I baked my cakes I thought I’d check to see how my recipe compares with others.

    Yours look great!

  36. Katrina Says:

    Hi, great looking cupcakes. What type of flour do you use? Thanks!

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