Apr 29, 2010

Strawberry Cream Cheese Cupcakes

Strawberry Cream Cheese Cupcakes

Because, though it’s rare, sometimes I really need sweet stuff. Because sometimes it just feels good to splurge. Because sometimes it’s okay to splurge. Because tomorrow it’s Queens day, and the words celebration and (orange) cupcakes belong together. And because I’m practicing for the grand finale: Jungle cupcakes for my son’s 4th birthday before sending him off to school for the very first time, here’s a little foretaste.

Over the past year I found out that I lean towards cupcakes with a bite—not the flimsy ones that are so light and unsatisfying you can eat four of ‘em and still feel like you only had a few crumbs. These were kinda like my Lime and Ricotta Cupcakes, rich and dense but still light enough. Simply irresistible.

Ingredients:

1 1/2 cup self-rising flour
1/2 tsp baking powder
5 tbsp cream cheese
7oz strawberries
1 tsp vanilla extract
3 1/2 oz butter
2/3 cup sugar
1/2 tsp salt
2 large eggs

Directions:

Start by combining the (sieved) self-rising flour with the baking powder and salt. Add 1 tsp salt when using unsalted butter.Strawberry Cream Cheese Cupcakes

Strawberries. Yum. They smelled and tasted so good. Cut or twist off the crown.Strawberry Cream Cheese Cupcakes

Blend. There, strawberry puree. It should make for a little over 1/2 a cup. In hindsight I might have added a small handful of chopped strawberries to the batter to intensify the strawberry flavor even more.
Strawberry Cream Cheese Cupcakes

3 1/2 oz soft butter. Add 2/3 cup of sugar.
Strawberry Cream Cheese Cupcakes

Beat until the sugar and butter are fluffy and pale. Add the cream cheese, vanilla extract, and beat for a few more minutes until you end up with a smooth and creamy mix.
Strawberry Cream Cheese Cupcakes

Separate two room-temperature eggs—I prefer using my hands for this—and add the yolks to the cream cheese mix. Beat until they’re fully submerged.
Strawberry Cream Cheese Cupcakes

Alternately add the flour and pureed strawberries, make sure you begin and end with flour. Oh boy, the strawberry puree smells so amazing.
Strawberry Cream Cheese Cupcakes

Until you end up with a rather thick pale pink dough. Go on, taste it! You know you want to!
Strawberry Cream Cheese Cupcakes

Add a pinch of salt to the egg whites.
Strawberry Cream Cheese Cupcakes

And beat them until you can draw peaks.
Strawberry Cream Cheese Cupcakes

Carefully fold the egg whites into the batter. Use an orange spatula, it’s almost Queens day after all.
Strawberry Cream Cheese Cupcakes

And orange cupcake liners. It’s the only right thing to do at a time like this. Fill them 2/3 of the way with batter.
Strawberry Cream Cheese Cupcakes

Bake them in a preheated oven at 350F (180C).

 Let them cool on the rack.
Strawberry Cream Cheese Cupcakes

Top with whatever you like. Cream cheese frosting. Strawberry jelly, anything. Or be like me and go for whipped cream. Whipped cream and strawberries were made for one another.
Strawberry Cream Cheese Cupcakes

Happy birthday dear Juliana, wherever you may be. And happy Queens Day to all the Dutchies in the Netherlands and abroad!

Strawberry Creamcheese Cupcakes
Ingredients
  • 1 1/2 cup self-rising flour
    1/2 tsp baking powder
    5 tbsp cream cheese
    7oz strawberries
    1 tsp vanilla extract
    3 1/2 oz butter
    2/3 cup sugar
    1/2 tsp salt
    2 large eggs
Directions
  1. Combine the self-rising flour with the baking podwer and salt. Add 1 tsp salt when using unsalted butter. Cut or twist the crown off of the strawberries and blend them. It should make for a little over 1/2 a cup. Cream the butter and sugar. Add the cream cheese, vanilla extract, and beat for a few more minutes until you end up with a smooth and creamy mix.

    Separate two room-temperature eggs—I prefer using my hands for this—and add the yolks to the cream cheese mix. Beat until they’re fully submerged. Alternately add the flour and pureed strawberries, make sure you begin and end with flour. Add a pinch of salt to ther eggwhites and beat them until you can draw peaks. Carefully fold the egg whites into the batter. Line a standard muffin tin with paper liners and fill them 2/3 of the way with batter. Bake them in a preheated oven at 350F (180C) for 15 to 20 minutes. Until a toothpick stuck in the center comes out clean. Top with any kind of frosting you like.
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    24 Comments »

    1. 1

      The cupcakes look lovely, kay. Such cheerful colors.

      Lori on Apr 29, 2010 @ 1:17 pm Reply
    2. 2

      Your cupcakes look fantastic.
      I wish I didn’t have a sweet tooth & a gourmet tooth & and a junk food tooth …yadda, yadda, yadda.

      Teri on Apr 29, 2010 @ 2:49 pm Reply
    3. 3

      These look just delicious, Kay. I like incorporating fruit puree into the batter. Gives it a great color and probably keeps it pretty moist, too. And, I separate eggs in my hand that way as well :-)

      Lana from Never Enough Thyme on Apr 29, 2010 @ 3:09 pm Reply
    4. 4

      Yummmmmy! Looks great!!

      Sophia on Apr 29, 2010 @ 3:12 pm Reply
    5. 5

      I am so glad you posted this, I have a large batch of strawberries!

      Maria on Apr 29, 2010 @ 3:37 pm Reply
    6. 6

      It is my routine checking your site everyday to see if there is new post. I love your recipes and your pictures.  

      Vi on Apr 29, 2010 @ 3:44 pm Reply
    7. 7

      It looks fabulous! Great photos, as usual. Kay, how many cupcakes will this recipe make?

      Christina on Apr 29, 2010 @ 3:59 pm Reply
    8. 8

      @Christina:

      Oops, forgot to add that. This recipe yields 12 cupcakes.

      Kay on Apr 29, 2010 @ 4:36 pm Reply
    9. 9

      YUMMY! Have a geat Queen’s day!

      Marie on Apr 29, 2010 @ 10:11 pm Reply
    10. 10

      They look lovely! I’m so glad you’ve started baking more.

      Memoria on Apr 29, 2010 @ 10:18 pm Reply
    11. 11

      I like the idea of having a strawberry taste in the cupcakes. Great deco by the way. Looks delicious.

      tobias cooks! on May 2, 2010 @ 10:50 am Reply
    12. 12

      Your cupcakes look so cute Kay! I love strawberries in anything.
      Magda
       

      my little expat kitchen on May 2, 2010 @ 12:39 pm Reply
    13. 13

      your blog looks really nice. and so do your cupcakes!

      thepastrykook on May 3, 2010 @ 4:01 pm Reply
    14. 14

      Those cupcakes look so fresh and beautiful, they’re perfect for spring! I also love the step-by-step pictures.

      Ruby on May 3, 2010 @ 7:59 pm Reply
    15. 15

      Dear Ms. Kay,
      I have seen your page before and impressed by this recipe as well as the way of your decor, your photos taking. But I am ashamed to show you a page: http://afamily.vn/20100508011425834tm0ca52/Cupcake-dau-gui-loi-yeu-thuong.
       

      Mai on May 13, 2010 @ 3:32 am Reply
      1. @Mai:

        Sad, isn’t it? That people feel the need to steal photographic content. This one even tried to remove my logo from the photo, and not in a very good way.

        Kay on May 13, 2010 @ 7:42 am Reply
    16. 16

      I am Vietnamese, so I feel very ashamed for this action and feel very sorry with you.  I sent them my comment to ask them stating the source of the post as well as other posts on this page, but it was removed, :((.
       
       
       

      Mai on May 13, 2010 @ 10:55 am Reply
      1. @Mai:

        Oh sweetie, please don’t worry about it. This happens all the time. Granted, this one is so low he or she even tries to remove my logo, but this is normal! Sad as it is. I sent an email to the email address listed at the bottom of the page. Curious what they’ll say.

        Thnak you so much for bringing it to my attention!

        Kay on May 13, 2010 @ 12:07 pm Reply
    17. 17

      Hallo Kay,

      Ik heb een paar dagen terug deze cupcake geprobeerd en het eindresultaat was geweldig! TNX!

      http://dusbahcesi.blogspot.com/2010/05/cilekli-cupcake.html

      Groetjes,
      Selma

      Selma on May 13, 2010 @ 5:48 pm Reply
    18. 18

      Hi i am newly following this blog.  I tried these cupcakes and i am not really impressed.  they kinda tasted like a pancake with a very slight strawberry taste.  Im not sure if i did something wrong or was just expecting something different from these.  Did anyone else find that they tasted kinda bland?  I dont think i did anything wrong as far as the recipe goes.

      Hannah on Mar 17, 2011 @ 10:55 pm Reply
    19. 19

      @Hannah:

      I noticed, I saw you coming in via Facebook!  Thanks for trying my recipe. Maybe you expected an explosion of strawberry? That seldom works when you use real strawberries and not something like flavor extracts. This was mainly meant to add a mellow strawberry flavor to the cupcake batter itself.

      Kay on Mar 17, 2011 @ 11:04 pm Reply
    20. 20

      Not sure if I did something wrong, but my cupcakes didn’t cook in the centre and fell flat. Leaving them in longer just yielded me burnt cupcakes. :( Tasted kind of bland too, probably wouldn’t make them again.

      Jesi on Jun 1, 2011 @ 2:51 am Reply
    21. 21

      I thought these turned out excellent! Really delicious. Thanks!

      Grace on Aug 29, 2011 @ 12:29 am Reply
    22. 22

      Hello :) I love your recipes. It really helped me through fixing dinner for my dad.

      I was wondering how long do I put in the cupcakes for?

      and my dad said he loves everything about this site lol me too

      Kelly on Jul 14, 2012 @ 8:30 am Reply

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