Description
Delight in these Strawberry Glazed Pink Velvet Cupcakes, featuring a moist pink cake topped with a luscious strawberry glaze, perfect for any occasion.
Ingredients
Scale
- 2 cups All-Purpose Flour (or 1:1 gluten-free flour)
- 1 cup Granulated Sugar
- 1 tbsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 pkg Strawberry Gelatin Powder (or strawberry extract)
- 1/2 cup Unsalted Butter (or vegan alternative)
- 3 large Egg Whites (or aquafaba)
- 1/2 cup Sour Cream (or plain yogurt)
- 1/2 cup Milk (or non-dairy milk)
- 1 tsp Vanilla Extract (or pure extract)
- 1 tsp Strawberry Extract
- 2 drops Gel Food Coloring (optional)
- 3 cups Powdered Sugar
- 1/2 cup Reduced Strawberry Puree (must be cooled)
- 1/2 cup Heavy Cream (or coconut cream)
- 12 pieces Fresh Strawberries (ripe and firm)
- 1/4 cup Heavy Cream (or coconut cream)
- 1 tsp Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake pan with colorful liners and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and strawberry gelatin powder until fully combined.
- In another bowl, cream the unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg whites one at a time, mixing well after each addition. Incorporate the sour cream, milk, vanilla extract, and strawberry extract into the mixture, blending until smooth.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined. Avoid over-mixing; your batter should be smooth yet thick.
- Add the gel food coloring if desired, mixing until you achieve your desired pink hue.
- Scoop the batter into the prepared cupcake liners, filling them about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for about 5 minutes before transferring them to a cooling rack.
- While the cupcakes cool, prepare the strawberry glaze. In a mixing bowl, combine the cooled reduced strawberry puree, powdered sugar, vanilla extract, and heavy cream. Whisk until smooth.
- Once the cupcakes are completely cool, drizzle or spread the strawberry glaze over each cupcake. Top with fresh strawberries for a beautiful finish.
Notes
Store cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, freeze the unglazed cupcakes for up to a month.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg