Finally, and I mean it, I can reintroduce the Strawberry Cupcake recipe on my cooking blog. Why reintroduce? Because the recipe was already there, dating back to 2010 along with the photo that appeared on the site until this morning. In those years I took photos with a cell phone just like now, but there was not much attention to photographic sets, props, ingredients, or other factors that could make my recipes more appealing. Luckily, as in all stories, one grows. One studies and evolves. Today my pictures are not perfect, I don’t have a camera like back then, but I like them. Being satisfied with what I create is already a nice thing, I am happy and proud that my passion for cooking grows more every day. I hope, therefore, that you like the result, that it intrigues you enough to push you to try this Strawberry Cupcake recipe.
With strawberries, in season from April to early June, we can prepare many recipes. On the blog Le Ricette di Bea you can choose from: Super Soft Strawberry Cake or Cream Puffs with Strawberries.
Strawberries are among the most versatile ingredients of this period. They are part of the large Fruit family but can be used for preparations like risottos, always being the protagonist of each dish. The version of Strawberry Cupcakes I propose today is enriched with a Cream Frosting, Philadelphia, and Strawberry Compote. The strawberry compote I used for this recipe is part of the production of the Della Modesta Luigi Farm from Gubbio. I had the pleasure of knowing this family business during the Summer Truffle Fair in Gubbio which will also be held this year in June. The company has been producing strawberries since 2015 in full respect of nature cycles, sustainability, and final product quality. From their strawberries, they make compotes and jams suitable for desserts, as in my case, but also as accompaniment for cheese or savory dishes. If you are in the area, stop by the company to discover the whole story of this family.
Why am I talking about strawberry compote? Because for the preparation of the cupcake cream I used: cream, Philadelphia (which you can replace with another spreadable cheese of your choice), and two tablespoons of strawberry compote. You can also use strawberry jam but reduce the dose; one heaping tablespoon will suffice. You can also replace the cheese with mascarpone for an even more intense flavor of the cream. I would say it’s time to find out how to prepare Cream and Strawberry Cupcakes so you can enjoy them for snack or for breakfast.
This cream with cream, spreadable cheese, and jam or compote is also perfect for preparing a good strawberry tiramisu. I will prepare it in the coming days! And you?
I remind you that you can become a follower of the Facebook fan page (HERE), follow the Pinterest board (HERE), or choose the Instagram profile of Le Ricette di Bea (HERE) with many extra contents. See you there!
If you are lovers of these delicious sweets, you can choose from the cupcake recipes available:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 12 cupcakes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 277.33 (Kcal)
- Carbohydrates 21.66 (g) of which sugars 13.75 (g)
- Proteins 5.85 (g)
- Fat 19.16 (g) of which saturated 7.71 (g)of which unsaturated 4.76 (g)
- Fibers 1.45 (g)
- Sodium 122.73 (mg)
Indicative values for a portion of 45 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Strawberry Cupcakes
- 1 cup flour (for soft cakes)
- 1/2 cup sugar
- 1/2 cup butter (at room temperature)
- 6 strawberries (medium-large)
- 1 packet baking powder
- 2 eggs
- 1 tablespoon lemon juice
- 1 container whipping cream (chilled from the fridge, 200 grams)
- 2 containers fresh cheese (Philadelphia, 80 grams each in my case)
- 2 tablespoons strawberry compote (Della Modesta Luigi Farm)
Tools for preparing strawberry cupcakes
- 2 Bowls
- 1 Electric whisk
- 1 Spatula
- 1 Piping bag
- 1 Muffin tin
- 12 Baking cups
- 1 Knife
- 2 Spoons
- 1 Scale
- 1 Oven
- 1 Cooling rack
Steps for Strawberry Cupcake Recipe
Let’s start by preheating the oven to 350 degrees Fahrenheit with the static mode. Soften the butter at room temperature; ideally, this is how it should be for this recipe. However, if you can’t wait, are in a hurry, or forgot to take the butter out of the fridge, you can melt it in a bain-marie. Of course, make sure to let it cool a bit before using it in the recipe.
Now take a bowl and crack the two eggs into it, adding the sugar. Work with the whisk until you obtain a frothy mixture. Consider about two minutes of processing time. Now add the previously sifted flour, the tablespoon of lemon juice, and incorporate the butter. If it’s softened at room temperature, you will need to incorporate it piece by piece, otherwise, you will add it all at once. Work everything with the electric whisk for a few minutes, and finally, add the packet of baking powder.
Take the Muffin tin and place the 12 baking cups. Pour the mixture into the baking cups filling them 3/4 full. This will leave the right space for the Cupcakes to rise during baking. Bake for about 15 to 20 minutes. As always, each of us knows their oven and the baking times. I tell you many times, my oven is old and now reaches or even exceeds the temperature I set. In fact, in my oven, 15 minutes of baking are enough. Therefore, I recommend always doing the toothpick test before turning off the oven. Check the baking from 15 minutes onward. Once the cupcakes are out of the oven, it’s time to prepare the cream with cream and strawberries. Let them cool on a cooling rack on the kitchen counter.
Take another bowl and pour the whipping cream into it. With the whisk, work until it becomes nice and firm. Then add the fresh cheese, in my case Philadelphia, and continue to work with the whisk. The last ingredient to add will be the two tablespoons of strawberry compote. Or jam if you prefer, in this case, I would say one heaping tablespoon should be enough. Then put the cream to rest in the fridge for at least 20 minutes.
Before serving the Strawberry Cupcakes, we will deal with this last ingredient. So, cut the strawberries we’ve set aside into small pieces. Then take the cream of cream and strawberries from the fridge and with a spatula transfer it into a piping bag with a medium-small tip. Now decorate the surface of the cooled cupcakes and add the strawberries. I haven’t treated the strawberries in any way, I haven’t added sugar or lemon. However, nothing prevents you from doing so if you prefer. The game is done, we have thus obtained a delicious sweet, with the bright red color of strawberries and has a nice visual effect. Children will go crazy for it, and you’ll see that adults will enjoy it too.
A perfect dessert for Spring to serve for breakfast or as a snack or as a small dessert at the end of a meal. All that’s left is to remind you that I look forward to seeing you on the blog or on social profiles with many other recipes and I wish you bon appétit!!!
Storage:
You have two choices:
1) Store the cupcakes in a cake container, the important thing, however, is not to decorate them with the cream and strawberries. Add these ingredients only before serving, keeping the cream in the piping bag or preparing it only at the time of actual use.
2) Decorate the cupcakes with cream and strawberries and store them in the fridge for up to two days. Obviously, before enjoying them, leave them a few minutes at room temperature to enjoy them at their best.
Variations:
As I already mentioned during the recipe text, you can: replace the spreadable cheese, thus creating a mascarpone and strawberry cream.
You can add a piece or more pieces of strawberry inside the cupcake before baking. You just need to pour the mixture always to 3/4 of the capacity of the baking cups and insert the strawberry pieces that during baking will slide inside the sweets.
You can also choose to sweeten the strawberries before decorating the cupcakes or just add lemon.
Gaia’s Tip: a nice sprinkle of powdered sugar wouldn’t be bad!
