Ingredients
1 1/2 cups cake flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg, room temperature
2 large egg whites, room temperature
1 tsp vanilla extract
1/4 cup buttermilk
1/2 cup strawberry reduction (from 1 cup fresh puree)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Step 2: Create the strawberry reduction by simmering 1 cup of fresh strawberry puree in a small saucepan over low heat until it reduces to 1/2 cup. Allow it to cool completely.
Step 3: In a medium bowl, whisk together the cake flour, baking powder, and salt.
Step 4: In a large bowl or stand mixer, cream the butter and sugar together on high speed for 5 minutes until pale and fluffy.
Step 5: Lower the speed and add the egg, egg whites, and vanilla extract, mixing until just combined.
Step 6: Alternate adding the dry ingredients, buttermilk, and cooled strawberry reduction into the butter mixture, starting and ending with the dry ingredients.
Step 7: Fill each cupcake liner about 2/3 full and bake for 18-22 minutes, or until a toothpick comes out clean.
Step 8: Transfer to a wire rack to cool completely before frosting.
Notes
Ensure the strawberry reduction is completely cool before adding it to the batter to avoid curdling the eggs.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 245 kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: strawberry cupcake recipe, fresh strawberry cupcakes, summer baking, fruit cupcakes, strawberry reduction
