Ponchatula Strawberry Cupcakes
- Ready In:
- 1hr 30mins
- Ingredients:
- 18
- Yields:
-
24 cupcakes
ingredients
-
Cupcakes
- 2 1⁄2 cups cake flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄3 cup buttermilk
- 1⁄4 cup canola oil
- 1⁄2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1⁄2 cup unsalted butter
- 1 1⁄2 cups sugar
- 2 large eggs
- 1 cup mashed strawberry (fresh or frozen)
- 1 teaspoon grated orange zest
-
Frosting
- 1⁄2 cup chopped strawberry (fresh or frozen)
- 2 tablespoons strawberry jam
- 1 teaspoon fresh lemon juice
- 1 (8 ounce) package cream cheese, softened
- 1 1⁄2 cups unsalted butter, softened
- 4 cups powdered sugar, sifted
directions
- Preheat oven to 350°; spray a muffin pan with nonstick cooking spray or line with foil baking cups.
- In a bowl, sift together the flour, baking soda, and salt.
- In another bowl, combine the buttermilk, oil, and almond and vanilla extracts; set aside.
- In an electric mixer, beat the butter and sugar until light and fluffy; add in the eggs one at a time, beating well after each addition.
- Gradually add the buttermilk mixture; beat for 1 minute at medium speed.
- Reduce speed to low and add the flour mixture; mix until just combined.
- Stir in the strawberries and zest; spoon into prepared muffin tins, filling them 2/3 full; bake for 18-20 minutes, or until the cupcakes spring back when touched lightly in the center.
- Cool in the pans for 10 minutes, then unmold the cupcakes and cool on racks.
- Make the frosting: in a small saucepan over medium heat, combine the strawberries, jam, and lemon juice; cook and stir for 5 minutes, or until the jam is melted and the strawberries are soft.
- Press any big pieces with the back of the spoon to mash.
- In an electric mixer fitted with the paddle attachment, mix the cream cheese and butter at medium speed until creamy.
- At low speed, slowly add the powdered sugar and mix until combined; add the strawberries and mix at low speed until blended.
- When the cupcakes are completely cooled, spread with the frosting.
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