Photo: Strawberry Thumbprint Cupcake Recipe
Ingredients
Cupcakes:
- 2 cups sifted flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup pureed strawberries, frozen and thawed, or fresh
- 1 cup chopped walnuts
- Strawberry preserves
Cream Cheese Frosting:
- 1 cup whipping cream
- 1 teaspoon vanilla
- 3/4 cup confectioners' sugar
- 8 ounces cream cheese
- 1 cup coarsely chopped walnuts
Directions
For the cupcakes: Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 15 liners.
Mix the flour, baking powder, baking soda, and salt in a bowl. Set aside. Cream the butter and sugar together in a bowl until pale yellow. Beat in the eggs and vanilla. Stir in the flour mixture alternating with the sour cream. Fold in the pureed strawberries.
Fill the cupcake liners three-quarters full with batter and bake until baked through and golden brown, 18 to 22 minutes. Cool completely.
Fill a piping bag with strawberry preserves. Cut the tip of the bag off and insert the tip into the center of a cooled cupcake. Squeeze to allow a small amount of mixture into the center. Release and remove the bag from the cupcake. Repeat on the other cupcakes.
For the frosting: In a mixing bowl fitted with a whisk attachment, beat the cream and vanilla until fully whipped. Remove from the bowl. In the same bowl fitted with a paddle attachment, beat the cream cheese and confectioners' sugar until blended and smooth. Scrape down the sides and add the whipping cream. Mix until just blended. Fold in chopped walnuts.
To assemble: Generously frost the cupcakes with Cream Cheese Frosting. Enjoy!
Notes
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By stephanitley
ohio
on May 10, 2013
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mine always turn out perfect.. i have taken them to several parties...instead of sour cream i add strawberry greek yogurt. so good..everytime.
By peacefulkimberly
Dripping Spring...
on September 23, 2011
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Wow, I got rave reviews on these cupcakes. I left out the nuts because they were being served to children as well as adults. Also, I used strawberry greek yogurt in place of the sour cream for extra strawberry flavor. I pureed the strawberry preserves to make it smoother for piping in the middle. Excellent! I have people asking me to bring these to our next get together.
By Lisa9680
CT
on July 23, 2011
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Delicious and the frosting was great also. My preserves had chunks and although I tried to avoid putting them in the pastry bag, they still found their way in and "jammed" up my tip. Either use a very large tip or a no chunk preserve. Rather than adding the nuts to all the frosting, I sprinkled a bit on half of the cupcakes. Brought these to work and they went over very well. I bake often and one person said these were the best yet.
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