Mint goat cheese frosting? Yes! It goes perfectly on these strawberry cupcakes packed with fresh strawberry filling. The best way to say hello to spring!
I think we all need some cupcakes to start this week off. I know I do. Cupcakes that involve all sorts of comfort, in the form of seasonal strawberries, mint, and creamy goat cheese. Oh… like these ones, you mean? I make it my yearly goal to buy as many strawberries as possible during strawberry season and while I eat most of them all by their lonesomes, I also like to cook and bake my little heart out. Because what’s better than a bright red juicy strawberry? Probably the only thing better is bright red juicy strawberries IN cupcakes. In the cupcake and in the cupcake filling. But maybe goat cheese buttercream is better than that. Ugh I’m confused and am not good at making decisions like this.
STRAWBERRY CUPCAKES WITH MINT GOAT CHEESE BUTTERCREAM RECIPE
Let’s just say these strawberry cupcakes with mint goat cheese buttercream are sure to brighten your day in more than one way. And they may even have you considering what other types of cheese can be made into frostings. Hint: there probably aren’t too many, so maybe be careful. But goat cheese? Goat cheese is definitely a winner when it comes to buttercream frosting. I’m begging you to try it.
The cupcakes are pretty standard cupcakes, but I use one of my favorite techniques… folding beaten egg whites into the batter. This helps make for a super moist and light cupcake!
Once you fold the egg whites in, you’ll also fold the chopped strawberries in.
Then fill the cupcake papers 3/4 of the way full and bake!
While your cupcakes are baking, you can whip up the strawberry filling. This part is easy. But it has to cool, too, so make sure you leave time for that.
Basically, put all the ingredients into a saucepan over medium-high heat and bring to a boil. Then lower to a simmer and let simmer for about 10 minutes, until it gets thicker and syrupy.
Remove to separate bowl and place in fridge to cool completely.
While everything is busy cooling, you may as well get started on the frosting. Yes, it’s Mint Goat Cheese Buttercream. Because if you love cream cheese frosting and you love goat cheese, why wouldn’t you love goat cheese buttercream? Guess what? I like goat cheese buttercream a whole lot more than cream cheese frosting now. Totally my new favorite “cheese” frosting. But like I said, the whole cheese frosting thing might not translate to all cheeses. Just warning you. Though I am kind of sort of tempted to make a cheddar cheese frosting now. Just saying!
Oh and while we’re talking about seasonal joy, we may as well thrown in fresh mint. Chopped up nice and finely.
To make the buttercream, put butter and goat cheese in the bowl of stand mixer or in a large bowl with a hand mixer and beat until light and fluffy. Mix in confectioners’ sugar, one cup at a time and stir in mint.
Phew. By now your cupcakes should be cooled. And you can core them. You can obviously do this with a knife. But I highly recommend the Cuisipro Cupcake Corer (affiliate link). It’s the best and it may just be one of my most-used kitchen tools!
Fill each cupcake with the cooled strawberry filling. If you want, you can put the top back on.
And then just pipe the frosting on in any fashion you like. And obviously top with a half a fresh strawberry. For appearances sake. And because there’s no such thing as too many strawberries, especially during this joyous time of year!
I admit I’m really a vanilla/chocolate cupcake type girl… But not during strawberry season. I am fully and 100% obsessed with these. I think a lot of it has to do with the strawberry filling and a lot of it has to do with the goat cheese frosting. Because goat cheese. And buttercream. Combined. ‘Nough said? Yup.
After I photographed these, I realized they’d really make the perfect Valentine’s Day cupcakes, too. But since spring is strawberry season, I’m keeping them here with me now.
Oh, you probably want to see what the strawberry filling looks like, right? I thought so.
OMG so good. All cupcakes need some sort of surprise filling, right? If it can’t be chocolate, I want it to be a fresh strawberry filling.
And there we have it; my dream cupcake I didn’t even know I needed.
What food has made you smile lately?
If you love this strawberry cupcake recipe, you may also love with Sprinkles Strawberry Cupcake recipe or this recipe for Strawberry Souffles. I also can’t wait to try this No-Bake Strawberry Cheesecake from Will Cook for Smiles.
Strawberry Cupcakes with Mint Goat Cheese Buttercream
- 6 Tbsp unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 1/3 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup whole milk
- 1/2 Tbsp vanilla
- 3 large egg whites
- 1 cup chopped fresh strawberries, plus 6 halved strawberries for topping cupcakes
- 1 batch strawberry filling (recipe below)
- 1 batch mint goat cheese buttercream (recipe below)
- 1 cup chopped fresh strawberries
- 1/4 cup granulated sugar
- 1 tsp cornstarch
- 2 Tbsp lemon juice
Mint Goat Cheese Buttercream
- 1/2 cup (1 stick) unsalted butter, room temperature
- 6 oz. goat cheese, room temperature
- 2 cups confectioners’ sugar
- 1 Tbsp finely chopped mint
- Pre-heat oven to 350 degrees and line a cupcake tin with papers.
- Cream butter and sugar in a stand mixer or in a large bowl with a hand mixer, until light and fluffy.
- In a separate bowl, whisk together the flour, baking flour, and salt together.
- Slowly mix the dry ingredients into the butter and sugar, alternating with the milk. Add the vanilla and mix until just blended, taking care not to over-mix. The batter will be thick.
- In another separate bowl, whisk the egg whites with a hand mixer until stiff peaks form. Gently fold the egg whites into the batter, until just blended. Fold in the strawberries, as well.
- Fill cupcake papers about 3/4 of the way with batter. Bake for 16-18 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
- After cooling in the tin for a few minutes, move cupcakes to wire rack to cool completely.
- Core out center of cupcake with a cupcake corer or knife and fill each cupcake with the cooled strawberry filling. If you want, you can place the cored out portion of the cupcake back on.
- Pipe frosting on to cupcakes and top each with half a fresh strawberry.
- Place all ingredients in a medium saucepan over medium-high heat and bring to a boil.
- Lower heat to a simmer and let cook for about 10 minutes, until mixture gets thicker and syrupy.
- Remove to separate bowl and place in fridge to cool completely.
Mint Goat Cheese Buttercream
- Place butter and goat cheese in the bowl of stand mixer or in a large bowl with a hand mixer and beat until fluffy, about 2-3 minutes.
- Mix in confectioners’ sugar, one cup at a time. Stir in mint.