Ingredients:
- 300g fresh or frozen strawberries, hulled
- 1 tbsp (15ml) lemon juice
- 1.5 cups (190g) all-purpose flour, sifted
- 1 tsp (5g) baking powder
- 0.25 tsp (1.5g) baking soda
- 0.5 tsp (3g) fine sea salt
- 0.5 cup (113g) unsalted butter, softened to 65°F
- 1 cup (200g) granulated white sugar
- 1 large egg, room temperature
- 1 large egg white, room temperature
- 0.25 cup (60ml) neutral oil (avocado or vegetable)
- 1 tsp (5ml) pure vanilla bean paste
- 0.33 cup (80ml) whole milk, room temperature
- 0.5 cup (120ml) strawberry reduction (from 300g strawberries)
- 1 cup (225g) unsalted butter, slightly firm (for frosting)
- 8 oz (226g) full-fat brick cream cheese, cold
- 4 cups (500g) confectioners' sugar, sifted
- 2 tbsp (30ml) strawberry reduction (for frosting)
- 1 pinch fine sea salt
Instructions:
- Prepare the strawberry reduction by cooking the purée in a small saucepan over medium low heat for about 15 minutes until thickened and darkened to a deep red. Blend until smooth and cool completely.
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Whisk together sifted flour, baking powder, baking soda, and salt in a medium bowl.
- Using a stand mixer with a paddle attachment, beat 113g softened butter and granulated sugar for 3-4 minutes until pale, fluffy, and noticeably increased in volume.
- Slowly incorporate the egg, egg white, oil, and vanilla bean paste. Ensure a smooth emulsion at room temperature.
- Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the flour. Fold in 1/2 cup of the strawberry reduction until just combined.
- Divide batter into liners and bake for 18-20 minutes. Cool completely on a wire rack.
- Beat the firm butter and cold cream cheese until smooth. Gradually add confectioners' sugar followed by 2 tablespoons of strawberry reduction and a pinch of salt until a stable, cloud-like consistency is reached.
- Pipe the frosting onto the cooled cupcakes using a star tip.