Wild Strawberry Cupcakes With Cream Cheese Frosting
Servings: 14-16 Prep Time: 15 Min Cook Time: 15-17 Min Total Time: 32 Min
Ingredients For The Cupcakes:
3/4 cup of sugar
6 Tbs of unsalted butter at room temperature
5 Tbs of cream cheese at room temperature
5 Tbs of Amoretti Wild Strawberry Compound (use code SPRINGBAKING for 15% off)
5 Tbs of milk or dairy free milk
3 egg whites
1 1/4 cups of all purpose flour
2 tsp baking powder
1/4 tsp salt
Ingredients For The Frosting:
8oz of cream cheese at room temperature
6 Tbs of butter at. room temperature
4 cups of powdered sugar
1 tsp of vanilla
Directions:
In a large bowl cream together butter, cream cheese and sugar together until light and fluffy. Whisk in strawberry compote and milk.
In a separate bowl whisk the egg whites together until they are fluffy and stiff peaks begin to form. Gently fold in the egg whites into the butter, cream cheese, sugar mixture.
Add all the dry ingredients into a separate bowl and whisk together. Slowly add dry ingredients to wet ingredients and fold together until well combined.
Line a cupcake pan with cupcake liners. Fill the liners with 1/4 cup of batter. Bake at 350˚F for 15-17 minutes or until the center of the cupcakes are done.
Directions For The Frosting:
Cream together butter, cream cheese and vanilla.
Add 1/2 cup of powdered sugar at a time to the butter and cream cheese mixture. Mix until well combined and repeat step two until all four cups of powdered sugar have been added.
Once the cupcakes have cooled completely, frost with a generous portion of frosting. Enjoy immediately or store in your refrigerator for 3-5 days.
Notes:
*All text & images © Copyright Kaili Mills for Measure Me Whole.
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