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Triple Strawberry Cupcakes Recipe

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★★★★★

4.6 from 138 reviews

These Triple Strawberry Cupcakes are a luscious celebration of strawberry flavor in three delightful forms: fresh strawberry compote, strawberry-infused batter, and a creamy strawberry buttercream frosting. Moist and tender cupcakes are filled with sweetly thickened compote and topped with fluffy, silky buttercream and fresh strawberry halves, perfect for any occasion.

Ingredients

Scale

Strawberry Compote

  • 3 oz (85 grams, around 3/4 cup) Frozen Strawberries (unsweetened)
  • 138 grams (around 2/3 cup) Sugar (divided: 62 g + 76 g)
  • 1 Tbsp Lemon Juice (estimated, based on standard compote recipes)
  • 2 Tbsp Instant Clearjel

Cupcake Batter

  • 1 stick (4 oz) Salted Butter (melted)
  • 227 grams (1 3/4 cups) All-Purpose Flour (Gold Medal recommended)
  • 1 1/2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 3/4 tsp Salt
  • 2 Tbsp Instant Clearjel
  • 200 grams (1 cup) Sugar
  • 3 oz (85 grams) Frozen Strawberries (thawed and pureed)
  • 2 large Eggs
  • 3/4 cup Buttermilk
  • 1/2 cup Vegetable Oil
  • 2 Tbsp Light Corn Syrup
  • 1 1/2 tsp Vanilla Extract
  • 1 1/2 tsp Natural or Pure Strawberry Extract (Olive Nation recommended)
  • 1/2 tsp Liquid Red Food Coloring

Strawberry Buttercream Frosting

  • 255 grams (2 1/4 cups) Powdered Sugar
  • 3 Tbsp Instant Clearjel
  • 4 oz Cream Cheese
  • 1 1/2 sticks (6 oz) Salted Butter (room temperature)
  • 1 1/2 tsp Pure Vanilla Extract
  • 1/4 tsp Natural or Pure Strawberry Extract (Olive Nation recommended)
  • 1/2 cup Reserved Strawberry Compote

Decoration

  • 10 Fresh Strawberries, halved

Instructions

  1. Make Strawberry Compote: Whisk Instant Clearjel and 62 g sugar together in a small bowl and set aside. In a nonstick skillet or saucepan, combine frozen strawberries, 76 g sugar, and lemon juice. Cook over medium heat until strawberries thaw, liquid simmers, and strawberries break down into small pieces (about 5 minutes). Remove from heat, quickly stir in Instant Clearjel mixture to thicken. Reserve half a cup compote each for the cake batter and frosting, and save remaining for filling cupcakes.
  2. Preheat Oven and Prepare Pans: Preheat oven to 325°F and line cupcake tins with 19 cupcake liners.
  3. Melt Butter and Puree Strawberries: Melt the salted butter in the microwave until just melted. Thaw frozen strawberries in microwave then puree in food processor to yield about 1/4 cup strawberry puree.
  4. Mix Wet Ingredients: In a large bowl, whisk together strawberry puree, eggs, buttermilk, vegetable oil, light corn syrup, vanilla extract, strawberry extract, liquid red food coloring, and remaining sugar until smooth.
  5. Mix Dry Ingredients: Sift together flour, baking powder, baking soda, salt, and instant clearjel into another large bowl and whisk until well blended.
  6. Combine Wet and Dry: Gradually pour wet ingredients into dry ingredients, whisking just until incorporated. Then pour in melted butter and whisk in until uniform and shiny. Stir in 1/2 cup prepared strawberry compote. Avoid overmixing.
  7. Fill and Rest Cupcake Batter: Using a 2-ounce scoop or 1/4 cup measuring cup, fill cupcake liners with batter. Let the filled tins rest for 5-10 minutes to let the instant clearjel thicken the batter for better rise.
  8. Bake Cupcakes: Place cupcakes on middle or top oven rack and bake at 325°F for 10 minutes without opening oven. Then reduce oven temperature to 300°F and bake for another 6-8 minutes. Check doneness with a toothpick; a few moist crumbs are acceptable but no wet batter.
  9. Optionally Brush with Simple Syrup: Lightly brush cupcakes with simple syrup to enhance moisture and flavor.
  10. Make Strawberry Buttercream: Whisk together powdered sugar and instant clearjel; set aside. Beat cream cheese until soft, then add room temperature butter and beat until smooth. Gradually add powdered sugar mixture on low, then beat on high for 3 minutes.
  11. Add Compote and Flavorings to Frosting: Beat in 1/2 cup reserved strawberry compote, strawberry extract, and vanilla extract on low until combined. Then beat on high for about 3 minutes until light and fluffy. Let frosting sit 10 minutes to thicken.
  12. Core Cupcakes and Fill with Compote: Use a paring knife or cupcake corer to remove center from each cupcake. Fill the hole with remaining strawberry compote, then replace cored cake piece or pipe compote inside.
  13. Frost and Decorate: Use an icing spatula or piping bag with 1M star tip to frost cupcakes with strawberry buttercream, then top each cupcake with halved fresh strawberries. Serve and enjoy your moist, triple strawberry delight!

Notes

  • Instant Clearjel is used as a thickener to give the compote and frosting a stable texture and to help the batter rise better.
  • Pure strawberry extract enhances the natural strawberry flavor without overpowering the cupcakes. Olive Nation brand is highly recommended.
  • Simple syrup brushing is optional but helps keep the cupcakes moist and adds a touch of sweetness.

Keywords: strawberry cupcakes, strawberry compote, strawberry buttercream, dessert, baking, moist cupcakes, fresh strawberries, homemade frosting

Find it online: https://tastewithamy.com/triple-strawberry-cupcakes-recipe/