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🍰 Fresh Strawberry Cupcakes with Cream Cheese Topping

95 kcal · 30 min · 4 servings

Fresh Strawberry Cupcakes with Cream Cheese Topping Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the strawberries carefully under running water.
  2. 2. Remove the strawberries from the water and let them drip dry on kitchen paper.
  3. 3. Set aside eight whole strawberries and put them aside.
  4. 4. Place the remaining strawberries into a tall container.
  5. 5. Puree the remaining strawberries finely using a hand blender.
  6. 6. Rinse the lemon under hot water and dry it thoroughly.
  7. 7. Finely grate the zest from half of the lemon.
  8. 8. Cut the lemon in half and squeeze out the juice.
  9. 9. Mix flour and baking powder together in a large mixing bowl.
  10. 10. Add 50 grams of the strawberry puree to the flour mixture.
  11. 11. Add one egg to the bowl.
  12. 12. Add 50 grams of raw cane sugar to the mixture.
  13. 13. Add the grated lemon zest.
  14. 14. Add the oil to the bowl.
  15. 15. Add the buttermilk to the bowl.
  16. 16. Beat everything with the beaters of a hand mixer until you have a smooth batter.
  17. 17. Grease a mini muffin tin made of silicone with 15 cups (each 20 ml).
  18. 18. Fill the batter into the cups of the tin.
  19. 19. Preheat the oven to 180 °C (160 °C for fan-assisted or gas mark 2–3).
  20. 20. Place the tin on the middle rack in the preheated oven.
  21. 21. Bake the cupcakes for 15 minutes.
  22. 22. Remove the tin from the oven.
  23. 23. Let the cupcakes cool in the tin for 5 to 6 minutes.
  24. 24. Carefully release the cupcakes from the tin.
  25. 25. Place the cupcakes on a wire cooling rack.
  26. 26. Let the cupcakes cool down completely.
  27. 27. Place the cream cheese into a clean mixing bowl.
  28. 28. Sprinkle the remaining sugar over the cream cheese.
  29. 29. Take 3 tablespoons of the strawberry puree and set them aside in a cup.
  30. 30. Add the rest of the puree to the cream cheese.
  31. 31. Beat everything with the beaters of a hand mixer until you have a smooth cream.
  32. 32. Season the cream to taste with 1 to 2 tablespoons of lemon juice.
  33. 33. Fill the strawberry cream cheese cream into a piping bag.
  34. 34. Attach an 8 mm star nozzle to the piping bag.
  35. 35. Pipe thick dollops of the cream onto the cupcakes.
  36. 36. Place the cupcakes in the refrigerator for about 15 minutes.
  37. 37. Halve the reserved strawberries.
  38. 38. Add some of the reserved strawberry puree to the cupcakes.
  39. 39. Garnish the cupcakes with a strawberry half.
  40. 40. Serve the finished strawberry cupcakes.

Nutrition per serving