Cardamom Cupcakes Stuffed with Strawberries

Cardamom-Infused Cupcakes Stuffed with Juicy Strawberries

Revamped Recipe:

Short on time and craving something sweet? This Strawberry-Cardamom Cupcake recipe is just the ticket. With its tangy cream cheese frosting and juicy strawberry filling, it's a dessert that's both delightful and easy to make.

Strawberry-Cardamom Cupcakes

Make it Yours:

Craving something out-of-the-ordinary? This dessert combines the aromatic flavor of cardamom with the fresh taste of strawberries.

The Lineup:

2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon ground cardamom
1/2 teaspoon fine salt
12 tablespoons unsalted butter (1 1/2 sticks), room temp
1 1/2 cups granulated sugar
2 large egg whites, room temp
2 large eggs, room temp
3/4 cup whole milk, room temp
2 teaspoons vanilla extract
3/4 cup Fresh Strawberry Sauce (see instructions below)
Strawberry-Cream Cheese Frosting (see instructions below)

Time to Tackle:

Prep: 15 mins
Cook: 15 mins
Total: 30 mins

Directions:

Heat oven to 350°F and arrange a rack in the middle. Line 2 (12-well) muffin pans with paper cupcake liners; set aside.
Place the flour, baking powder, cardamom, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
Place the butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until light in color, about 3 minutes. Add the sugar and continue beating until the mixture is light in color and airy, about 3 minutes.
Stop the mixer and scrape down the paddle and the sides of the bowl. On medium speed, add the egg whites 1 at a time, beating well after each addition. Next add the eggs 1 at a time, beating well after each addition. Scrape down the sides of the bowl.
On low speed, slowly add the milk and vanilla and mix until combined (the mixture will look curdled). Add the reserved flour mixture and mix until just combined, about 15 seconds.
Fill each muffin well about three-quarters full. Using a spoon, create a small indentation in the batter by slightly spreading it from the middle out toward the edges. Measure 1 heaping teaspoon of the strawberry sauce and place the back of the teaspoon inside the indentation. Rotate the spoon, letting the sauce slide into the indentation. Repeat in each well.
Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Place the pans on wire racks and let cool for 5 minutes. Remove the cupcakes from the pans and let cool completely on the wire racks before frosting.

Fresh Strawberry Sauce:

Chop 5-6 ripe strawberries and place them in a blender. Add 2 tablespoons of granulated sugar and 1 tablespoon of lemon juice. Blend until smooth. If the sauce is too thick, add a splash of water.

Strawberry-Cream Cheese Frosting:

8 oz cream cheese, room temp
1/2 cup unsalted butter, room temp
2 cups powdered sugar
1 teaspoon vanilla extract
3-4 tablespoons strawberry jam

In a large bowl, combine the cream cheese and butter until smooth. Add 1 cup of the powdered sugar and mix until well incorporated. Add the vanilla and strawberry jam and mix until combined. Add the remaining powdered sugar slowly until you achieve your desired consistency.

Assemble your cupcakes by piping the frosting onto each cooled cupcake. Garnish with a fresh strawberry if desired. Enjoy your homemade, strawberry-infused cardamom cupcakes!

The Strawberry-Cardamom Cupcake recipe's tangy cream cheese frosting and juicy strawberry filling make it a sweet treat perfect for various occasions, such as summer solstice.
The menu for the upcoming celebration can include the Strawberry-Cardamom Cupcakes as a dessert option, offering a delightful blend of fresh strawberries, aromatic cardamom, and nutritious cake flour.
To elevate the dessert's nutrition profile, one could opt for substituting some granulated sugar in the Fresh Strawberry Sauce with honey or agave nectar while keeping the nutritional benefits of the strawberries intact.