Florida Strawberry Cupcakes are a positively delicious treat, capturing the essence of Florida’s famous sweet and juicy strawberries in every bite. These cupcakes, made with fresh, ripe strawberries from local Florida farms, offer a burst of vibrant flavor, complemented by a light, fluffy texture. The natural sweetness of the strawberries infuses the cupcakes, making them a delightful dessert for any occasion. Topped with a creamy, strawberry-infused frosting, these cupcakes are not just a joy to eat but also a feast for the eyes. Whether for a special celebration, a family gathering, or just a sweet indulgence, these Florida Strawberry Cupcakes are sure to bring a smile to everyone’s face with their fresh flavors.
INGREDIENTS
- 1 1/2 cups Florida strawberries, diced fine (reserve 1/2 cup for sauce)
- 1 1/2 cups unbleached all-purpose flour
- 1 cup Florida sugar
- 1 teaspoon baking powder
- 6 tablespoons unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 12 ounces cream cheese frosting, store bought or homemade
PREPARATION
Preheat oven to 375 degrees if using the homemade recipe. You can make with store bought, just follow box instructions. Prepare cupcake batter using box mix or homemade recipe provided, then fold in the diced strawberries. Line a cupcake pan with liners and set aside. Evenly divide the batter in the liners (about two-thirds full) do not overfill. Bake for about 16 to 18 minutes or until a toothpick comes out clean when inserted. Set aside to cool completely. Line a baking sheet with waxed paper. Melt the dark chocolate over a double boiler on low heat, stirring often. Dip each strawberry in the melted chocolate, two-thirds of the way up, allow excess to drip off. Place berries on the baking sheet and refrigerate until chocolate is set. In a small pot over medium-low heat combine the reserved 1/2 cup diced strawberries, cornstarch, lemon juice and sugar. Cook, while stirring, until a sauce has formed, about 5 minutes. Remove from heat and cool. Once cool, use a blender to create a puree. In a medium-sized bowl add the frosting and the puree. Gently swirl together and do not over mix. Fill a pastry or sandwich bag with the frosting and frost the cupcakes. Top with a chocolate dipped strawberry.
Homemade Cupcake Batter
Preheat oven to 375 degrees. Place the cupcake liners in the cupcake pan and set aside. To prepare the batter sift all the dry ingredients in a medium bowl. Mix in the softened butter until it looks crumbly (the butter does not have to be fully incorporated). In a separate bowl, whisk the wet ingredients together and add this mixture to the dry ingredients, stirring to combine. Next, fold in one cup of the diced strawberries. Using an ice cream scoop, evenly divide the batter into the liners (about two-thirds full) do not overfill. Bake for about 16 to 18 minutes or until a toothpick comes out clean when inserted. Cool completely before frosting.
Source: Fresh from Florida, followfreshfromflorida.com
