Birthday Girl Cupcakes

I’ve mentioned before here on the blog that every year I make myself a birthday cake, but I also make birthday cakes and other goodies for my loved ones. It’s not just a way to spare a few bucks, it’s also because I’ve found that my cakes taste better than a lot of store bought ones–just being honest.

I’ve been making my niece birthday cakes since she was had her first birthday. There’ve been several different variations, a few of which I’ve shared here already. The standout hits of the bunch were these Vanilla Cupcakes, and this Strawberry Layer Cake.

There were some years where it was really difficult for her to decide between the two, and eventually I figured out a compromise that essentially put them together, so that she could get the ‘best’ of both recipes.

There are three components to these cupcakes, so the recipe appears long and complicated, but it’s really not. The vanilla funfetti cupcakes come together in less than ten minutes, and bake in less twenty. The strawberry curd is the most labor intensive part of the recipe, but it’s 100% worth the effort, and so far as curd recipes go, it’s very simple. It’s really what elevates these from good top GREAT cupcakes.

Be sure you pay close attention to the curd’s recipe instruction to save the 1/2 cup of strawberry puree. That 1/2 cup of fresh strawberries gets mixed into the frosting, and gives a fresh strawberry taste to the frosting that balances out its sweetness.

Guys, there’s a good reason my niece asks for these every year for her birthday. If you have a special Birthday Girl, or person in your life who enjoys cake and birthday treats, they won’t be sorry you made these as special and delicious gift.

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Birthday Girl Cupcakes

Recipe Adapted from a Previous Recipe on Cooking is My Sport

Ingredients

For Cupcakes

1 1/2 sticks unsalted butter, softened
3/4 cup granulated sugar
3 extra large eggs, beaten
1 teaspoon vanilla extract
1 1/3 cups all purpose flour
1 1/4 teaspoons baking powder
A few tablespoons of funfetti jimmy sprinkles

For Strawberry Curd Filling

1 (16-ounce) package frozen sliced strawberries in syrup, thawed and drained
1⁄2 cup sugar
2 tablespoons cornstarch
3 egg yolks, lightly beaten
1 tablespoon lemon juice
1⁄4 cup butter, cut into pieces
1 teaspoon strawberry, lemon, or orange extract

For Strawberry Frosting

1⁄2 cup butter, softened
1 (8-ounce) package cream cheese, softened
1⁄2 cup reserved strawberry purée (from Strawberry Curd)
1 teaspoon strawberry extract
6 cups confectioners’ sugar, sifted
Funfetti sprinkles, optional

Directions

Make the strawberry curd: pour the drained strawberries into a food processor or blender and pulse until smooth. Remove and reserve 1/2 cup of t he puree for the Strawberry frosting. In a medium saucepan, add the strawberries, sugar, cornstarch, egg yolks and lemon juice over medium heat, whisking constantly until thickened; about 7-8 minutes., Remove from heat and add the butter in chunks, then the strawberry extract. Let mixture cool slightly, cover with a piece of plastic wrap and refrigerate for 2 hours before using.

Preheat oven to 350°. Place 12 paper liners in a muffin pan.

Put the butter and granulated sugar in a bowl and use a handheld mixer to beat together until pale and creamy.

Gradually beat in the eggs and vanilla extract. Sift in the flour and baking powder, then the sprinkles and fold in gently.

Divide the batter evenly among the paper liners and bake in the preheated oven for 15-20 minutes, or until risen and firm to the touch. Transfer to a wire rack and let cool.

To make the frosting, Cream together the butter and cream cheese in bowl of a standing mixer or using a handheld one until fluffy. Add the reserved strawberry puree and the extract and mix until just combined. Add the confectioner’s sugar one cup at a time and beat together until smooth and creamy.

Use an apple corer, or a pen knife, or the end of a wooden spoon to make a hole int he center of the cupcakes. Use a pastry bag, or a ziploc bag you cut a corner out of to pipe the curd into the center of the cupcakes. If you have a funnel, that would work too. You’ll have curd leftover, but that’s fine; it’s delicious served over ice cream, yogurt, cookies, pie, or all by itself.

Use a small spatula or a piping bag fitted with a tip to swirl the frosting over the tops of the cupcakes. Decorate with sprinkles.