I think about cupcakes.  I think about them much more than I really should.  I'm always thinking about the next cupcake that I want to make.  Always.  This particular version was on my mind for several days.  I kept daydreaming about a strawberry cupcake topped with a combination of lightly sweet strawberry buttercream and cream cheese frosting.   Focus...focus...

Mmmmm...cupcake dreams really do come true...

I topped the cupcakes with a strawberry jelly bean.  Cute, no?
These were a truly tasty summer treat.  Make some soon!

Oh yeah, the Rolo Cupcake is coming up next!  Stay tuned... :)

Strawberry Cupcakes 
Source:  slightly adapted from Cupcakes by Shelly Kaldunski
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For the Cupcakes:
2 Tbsp strawberry preserves
1/4 cup finely chopped fresh strawberries
1 1/4 cups flour
1 1/4 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1/2 cup unsalted butter, softened
3 large egg whites, at room temperature
1/2 tsp vanilla
1/3 cup whole milk

1.  Preheat oven to 350F.  Line a standard cupcake pan with 12 paper or foil liners.  In a small bowl, stir together the preserves and chopped fresh strawberries.  Set aside.
2.  In a medium bowl, whisk together flour, baking powder and salt.  Using an electric mixer on medium-high, beat the sugar and butter until light and fluffy, 2-3 minutes.  Add the egg whites and vanilla and beat until well combined.  Add the flour mixture alternately with the milk, beginning and ending with the flour mixture.  Fold in the chopped strawberry mixture just until combined.
3.  Divide the batter evenly into the prepared pan and bake for about 25 minutes, or until lightly golden and a toothpick inserted in the center of one of the cupcakes comes out clean.  Cool in the pan for about 5 minutes and then transfer the cupcakes to a wire rack to cool completely.  Top with buttercream frosting and then a small dollop of cream cheese frosting.  The strawberry jelly bean is optional. 


For the Strawberry Buttercream:
1/2 cup unsalted butter, softened
1/2 cup strawberry puree
6 cups powdered sugar
1/4 tsp salt

Beat the butter and strawberry puree together at medium speed with an electric mixer until creamy. Gradually add the powdered sugar and salt, beating at low speed until well blended. Beat at high speed about 2 minutes or until creamy.


For the Cream Cheese Frosting:
1/4 cup butter, softened
1/2 (8oz.) pkg cream cheese, softened
2 1/2 to 3 cups powdered sugar
1/8 tsp salt

Beat butter and cream cheese at medium speed with an electric mixer until creamy.  Gradually add powdered sugar and salt, beating at low speed until blended.  Beat at high speed about 2 minutes are until creamy.



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