Strawberry Cupcakes with Cream Cheese Frosting

Hooray!  It is Secret Recipe Club time again.  This is such a fun group to be a part of.  My blogging has slowed down significantly over the last year, but I wouldn't miss one of these reveals!

This month I was assigned to Cooking Whims by Megan.  She not only shares recipes, but fun food finds, and her life experiences.  I really enjoyed getting to know her and her family through her blog.  She says, "I am no chef, but I do love to cook and bake and photograph everything under the sun."  She likes to try new recipes and document them on the blog.

When it came time to choose a recipe, I struggled to make just one for my post.  I pondered these Homemade Oatmeal Granola Bars because I have struggled to find a granola bar that I really, truly loved.  I also considered Rosemary Roasted Chicken and Mozzarella Stuffed Turkey Burgers.  But, I finally settled on these Strawberry Cupcakes with Cream Cheese Frosting because fresh strawberries are everywhere right now.

This recipe turned TASTY!!  Honestly, I think you could put cream cheese frosting on cardboard and I would eat it.  But, on top of these moist strawberry cupcakes, the frosting was heavenly.

The cake was sweet, and with a hint of strawberry flavor.  I think I will try upping the strawberries to get a stronger flavor next time, but that was just me.  The rest of my family enjoyed them just as they were.  Megan reminded her readers that this recipe isn't a quick one.  There are multiple steps involved, but, if you choose to make it, you won't be sorry. I kept it all original and didn't change anything.  ENJOY!

Strawberry Cupcakes with Cream Cheese Frosting

Recipe Source: Cooking Whims

Cake:
2 1/4 cups flour
1 1/2 cups sugar
2 1/2 tsp plus 1/8 tsp baking powder
1/4 tsp plus 1/8 tsp salt
3/4 cup softened butter
3/4 cup pureed strawberries (about 1 cup whole strawberries blended in a mixer or blender)
4 egg whites
1/3 cup milk
5-6 drops of red food coloring if you want a deep pink color

Frosting:
12 oz. cream cheese (1/3 reduced fat), softened
3/4 cup sifted powdered sugar
1 tsp vanilla extract

Preheat your oven to 350 F and line your cupcake pan with cupcake liners.

Place the dry ingredients into the bowl of your stand mixer and mix for a few seconds on low to combine.  Add the butter and and strawberry puree, mix well until combined on low speed.  Increase the speed to medium and mix for 2-3 minutes of until the mixture is light and fluffy.  It will be very thick at this point.

In a large bowl, combine the egg whites, milk, and food coloring.  Add this mixtures to the flour and strawberry mixture in three parts, make sure to incorporate the each addition well.  Add more food coloring if desired to reach the desired color.

Fill your cupcake liners 3/4 full.

Bake 17-20 minutes or until a cake tester comes out clean. Allow to cool on a cooling rack.

For the frosting, combine the cream cheese, sugar, and vanilla in a bowl.  If you like a sweeter frosting add more sugar 1 tablespoon at a time.  Pipe or use an offset spatula to frost the cupcakes. Top with fresh strawberry slices.