Strawberry cupcakes with strawberry cheese cream
4 servings
30 minutes
Strawberry cupcakes with cream cheese-strawberry frosting are a true gastronomic masterpiece that combines tenderness and freshness. These airy cupcakes, infused with the aroma of vanilla and fresh strawberries, have the perfect balance of sweetness and a hint of tartness. Their mascarpone cream adds a velvety texture and a subtle creamy note. This dessert hails from Italy, where baking traditions blend classic and innovative styles. Strawberry cupcakes are perfect for summer evenings, festive occasions, and romantic meetings where one wants to enjoy refined flavors. Their softness and freshness make them a favorite treat not only for adults but also for children. Decorated with delicate cream, they look like little works of art that evoke admiration at first glance.
1
Preheat the oven to 180 degrees. Place paper cups in each muffin mold.
2
In a bowl, mix flour, baking powder, and salt.
- Wheat flour: 1.5 glass
- Baking powder: 1 teaspoon
- Salt: pinch
3
In another bowl, mix 0.5 cup of softened butter and 1 cup of sugar. Beat until light. Then add the eggs one at a time, milk, vanilla, and 0.6 cup of strawberry puree. Gradually, while mixing with a mixer, incorporate the flour mixture.
- Butter: 200 g
- Sugar: 1 glass
- Chicken egg: 2 pieces
- Milk: 0.3 glass
- Vanilla extract: 1 teaspoon
- Strawberry puree: 180 g
4
Divide the dough into 12 muffin molds and bake for 20-25 minutes until done. Cool down.
5
Meanwhile, in a bowl, mix 0.25 cups of butter and mascarpone. Add 0.3 cups of strawberry puree, then gradually add powdered sugar to reach your desired consistency. Transfer to a piping bag and decorate the cupcakes on top.
- Butter: 200 g
- Mascarpone cheese: 230 g
- Strawberry puree: 180 g
- Powdered sugar: 4 glasss