Strawberry Cupcakes with Cherry Glaze

Image shows strawberry cupcake with cherry glaze on a serving dish.

Strawberry Cupcakes with Cherry Glaze

Strawberry Cupcakes with Cherry Glaze are a delightful treat that combines the sweet, juicy flavor of fresh strawberries with a tangy cherry glaze. These moist and fluffy cupcakes are perfect for any occasion, offering a burst of fruity goodness in every bite. The cherry glaze adds a beautiful shine and a touch of tartness that perfectly complements the sweet strawberry cake.

5 from 1 vote

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Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 32

Cooling Time: 30

Total Time: 1 12

Servings: cupcakes

Calories: 314kcal

Author: Michelle

Ingredients

For the Strawberry Cupcakes:

1 1/4 cups cake flour
1 cup whole wheat pastry flour
1 1/2 cups sugar
2 3/4 teaspoons baking powder
1/4 teaspoon salt
12 ounces unsalted butter room temperature
6 ounces pureed strawberries
4 egg whites
1/3 cup milk
1 teaspoon lemon zest

For the Cherry Glaze:

1/4 cup frozen cherries pureed
2 tablespoons unsalted butter
3 cups powdered sugar

Instructions

For the Strawberry Cupcakes:

Preheat the oven to 350. Grease tins for 20 cupcakes (or use liners).
Add the butter and pureed strawberries into a bowl, and beat it. Keep beating. Beat beyond the point where you think you should stop.
12 ounces unsalted butter, 6 ounces pureed strawberries
While the butter is beating, get out another bowl and place the two flour, sugar, baking powder, and salt into a bowl. Mix it really well to get it fluffy and well-combined.
1 1/4 cups cake flour, 1 cup whole wheat pastry flour, 1 1/2 cups sugar, 2 3/4 teaspoons baking powder, 1/4 teaspoon salt
In another smaller bowl, mix together the egg whites, milk, and lemon zest. Whisk it really well until it's consistent consistency.
4 egg whites, 1/3 cup milk, 1 teaspoon lemon zest
Add one-third the egg white mixture to the butter and beat to combine. Add one-half the flour mixture and stir until just combined. Scrape down the bowl and repeat the process until all ingredients are added and combined. No more beating after the first egg addition.
Scoop the batter into the cupcake tins, and bake at 350 degrees for 18-22 minutes, depending on your oven – until a cake tester or wooden toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pans for 10 to 15 minutes then move them to wire racks. Frost only once completely cooled.

For the Cherry Glaze:

Add the cherries to a small saucepan and turn the heat on medium low. Add the butter and stir until it IS completely melted and combined. From that point, add powdered sugar until it is like a thicker soup consistency.
1/4 cup frozen cherries, 2 tablespoons unsalted butter, 3 cups powdered sugar
Continue to stir it on and off for about ten minutes, then let it cool.
When frosting the cupcakes, dip them upsidedown in the frosting while it was still warm but not hot to give it a crumb layer. After the frosting cooled sufficiently, use a spatula to scoop on another layer of frosting and let it set another twenty minutes before serving.

Equipment

Muffin and Cupcake Liners

Wire Cooling Racks

1 1/2 Quart Saucepan

Notes

I pureed fresh strawberries but frozen strawberries will work just fine.
For the cherry glaze, I used sweet dark because I had them, but tart cherries would be better.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.