Strawberry Cupcake w Cream Cheese Frosting

Its always summer here is Singapore, when the weather gets too humid and/or hot, our team always crave for a fresh and light tasty cupcake to beat the heat!

And nothing is better than our Fresh Strawberry Cupcakes! (especially when they are eaten cold)
Soft and fluffy cake with sweet tangy strawberry bits, matched with a light and creamy cream cheese frosting, yum! A cup of iced coffee or home made lemonade sure do go well with this cupcake!

Here's how we do it...

Fresh Strawberry Cupcake Recipe (Makes 34 Cupcakes)

2 3/4 cups all-purpose flour
1/2 cup cake flour
1 tablespoon baking powder
1 teaspoon salt
1 cup butter, softened to room temperature
2 1/4 cup caster sugar
1 1/2 teaspoon vanilla extract
3 eggs
1 egg white
1 cup milk
2 cups chopped fresh strawberries

*The original recipe calls for unsalted butter, but we preferred it with salted butter and lesser vanilla extract.

Directions:

1. Preheat oven to 350*F
2. Whisk together both the flours, baking powder and salt in a medium bowl.
3. With an electric mixer, medium speed, beat butter, sugar and vanilla till light and fluffy, about 3 mins. Add eggs and egg white, one at a time, till fully mixed in. Scrap sides of bowl when needed.
4. Reduce mixer speed to low and add in flour mixture in two batches. Alternating with milk, mix well.
5. Lastly, fold in strawberries with a spatula manually. 
6. Divide batter in to paper liners, 3/4 full. Bake for 25-30 mins, or until golden and when a cake tester inserted into the cakes center comes out clean.
7. Transfer to wire rack to cool for 15 mins then remove from baking pan and let cool completely before frosting.

*(This recipe yields a lot of cupcakes, you can cut the recipes in half to make 15-17 cupcakes, do the same for the frosting recipe.)

Frosting Recipe:

6 ounces cream cheese, room temperature
6 ounces unsalted butter. room temperature
3 cups icing sugar
1 teaspoon vanilla extract

*(If frosting seems to be too soft, add more icing sugar till desired consistency)

Directions:

1. Using an electric mixer, whisk together cream cheese and butter on high speed until smooth. About 5 mins, scrap down sides of bowl whenever necessary. 
2. Reduce speed to low and add in icing powder slowly until fully incorporated.
3. Add vanilla and mix. Turn mixer on to medium high speed and whip till frosting is light and fluffy.
4. Pipe onto cooled cupcakes, decorate as desired, and refrigerate cupcakes for 2 hours before consumption.

Hope you will have fun with this recipe and enjoy your cupcakes!

Cheers,
Cupcake Pony SG Admin - Aveline