Pull-Apart Strawberry Cupcakes with Cream Cheese Frosting

Pull-aparts are a fun way to party. Fresh, pureed strawberries in the batter gives these cupcakes a light, delicate crumb with a subtle fruit flavor, perfectly offset by a rich, fluffy cream cheese frosting. For an Americana themed party, top with red and blue fruit, or skip the berry decoration when serving for a birthday or other celebration.

Pull-Apart Strawberry Cupcakes with Cream Cheese Frosting

Prep Time 20 minutes
Cook Time 20 minutes
Pull-aparts are a fun way to party. Fresh, pureed strawberries in the batter gives these cupcakes a light, delicate crumb with a subtle fruit flavor, perfectly offset by a rich, fluffy cream cheese frosting. For an Americana themed party, top with red and blue fruit, or skip the berry decoration when serving for a birthday or other celebration.
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Course Dessert
Servings 12 cupcakes

Ingredients
 

  • 6-8 strawberries, hulled and halved if large
  • 1 ½ cups (185 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 8 tablespoons (1stick) unsalted butter, at room temperature
  • 1 cup (200 grams) sugar
  • 2 large eggs, at room temperature
  • ¼ cup whole milk, at room temperature

For the Frosting:

  • 12 tablespoons (1 ½ sticks) unsalted butter, at room temperature
  • 12 ounces cream cheese, at room temperature
  • 3 ½ cups powdered sugar
  • 1 teaspoon vanilla
  • pinch of salt
  • blueberries and strawberries for decorating

Instructions
 

  • Preheat your oven to 325 F. Line a 12-cup standard muffin tin with cupcake liners and set aside.
  • Make the strawberry puree. Place the strawberries in a blender or mini food processor and puree until liquified. You should have between ⅓ and ½ cup puree and will need ⅓ cup for the cake.
  • In a stand mixer, combine the softened butter and the sugar and beat with the paddle attachment for 4-5 minutes until creamy. Add the eggs one at a time, scraping down the sides to make sure they are fully incorporated. Mix in the vanilla.
  • In a small bowl, whisk together the flour, baking powder and salt. In a separate bowl, combine the milk and ⅓ cup strawberry puree. Alternate adding the flour and milk mixture to the mixer, starting and ending with the flour. Be careful not to over mix, but ensure that the batter is well combined.
  • Scoop into the muffin tins and bake for 15-20 minutes until springy to the touch (a toothpick will come out clean). Cool completely on racks before frosting.

For the frosting:

  • In a stand mixer, or using hand held beaters, cream the butter and cream cheese together with the salt until light and fluffy. Add the powder sugar ½ cup at a time, then beat in the vanilla.

To decorate the cupcakes:

  • Place the cupcakes as close as possible on a serving platter in a rectangular shape (3X4 cupcakes). Dollop large spoonfuls of the frosting around the top of the cupcakes, and using an offset spatula or large butter knife, spread the frosting in a thick layer over the cupcakes. Use the side of the spatula or knife along the edges to even it out to a rectangular shape.
  • Top the upper left corner with blueberries, and then lay sliced strawberries in rows to resemble the stripes on a flag. Cupcakes can be make a few hours ahead and refrigerated. Bring back to room temperature before serving.

Notes

  • If making these ahead, keep refrigerated. These are best served at room temperature. The cupcakes will taste dry if they are cold, so be sure to take them out 2-3 hours before serving.
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