Strawberry Cupcakes with Cream Cheese Frosting
The secondary plant substances ferulic and ellagic acid from strawberries have been proven to have a cancer-preventive effect. They are also real vitamin packages. They contain plenty of vitamin C, K and folate. The iron content is relatively high for fruit, we need this mineral for blood formation and an optimal oxygen supply in the body.
No strawberry season? No problem, because you can also prepare the fruit puree with frozen berries. Defrost them in a sieve and let them drain well. The strawberry cupcakes taste just as delicious with chocolate muffins as a base. For this, add 1-2 tbsp. cocoa powder to the mixture.
- For the strawberry puree
- 150 grams fresh, ripe Strawberries
- 1 tablespoon powdered sugar
- 1 tablespoon lemon juice
- For the cupcakes
- 150 grams butter
- 150 grams sugar
- 2 eggs
- 250 grams Pastry flour
- 1 teaspoon Baking powder
- ½ teaspoon Lemon peel
- 50 milliliters milk
Preheat the oven to 180°C (approximately 350°F). Line a muffin tin with paper liners.
For the strawberry puree: Rinse and dry the strawberries. Dice the strawberries and add to a blender or food processor with the powdered sugar and lemon juice. Blend until smooth.
For the cupcakes: Beat the butter and sugar together until creamy. Beat in the eggs, one at a time. In a separate bowl, combine the flour, salt, baking powder and lemon zest. Stir the flour mixture into the egg mixture alternately with the milk. Stir in about half of the strawberry puree. Scoop into the prepared muffin pan and bake for 25 minutes.
For the frosting: Beat the butter, cream cheese and sugar together until smooth. Add the remaining strawberry puree and enough powdered sugar to reach a pipeable consistency. Transfer the frosting to a piping bag affixed with a star tip.
Remove the cupcakes from the oven and cool on a wire rack. Pipe the frosting onto the cooled cupcakes and serve.