Dessertsbeyondfrosting
Strawberry Cupcakes with Strawberry Frosting
These rosy homemade Strawberry Cupcakes are moist, tender, and filled with the flavor of real fresh strawberries! It's the ultimate summer dessert topped with swirls of creamy strawberry buttercream frosting.
👥 24 Servings⏱️ Prep & Cook: 1h 16m⏳ Prep: 1h🔥 Cook: 16 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- blender
- food processor
- saucepan
- bowl
- pan
- oven
- mixing bowl
- spatula
📝 Preparation Steps
1
To make the strawberry reduction, rinse the berries and pulse them in a food processor or blender until pureed. You should have about 2 cups of puree.
(1lb) strawberries, reduced to 1 cup of puree16 ounces(20g) freeze-dried strawberries1 cupcup (118ml) vegetable oil1/2(42g) unsalted butter, melted3 tablespoonscup (96g) sour cream1/2(10ml) pure vanilla extract2 teaspoonscups (285g) granulated sugar1 1/2cups (330g) all-purpose flour2 3/4(7.5g) baking powder2 teaspoonscup (118ml) milk1/2cups (339g) unsalted butter, cold1 1/2(780 g) powdered sugar6 cups(30ml) heavy cream or milk2 tablespoons
2
In a medium-sized saucepan cook the puree over medium-low heat. Stir frequently and allow the mixture to come to a slow rolling boil. Continue cooking until it has thickened and reduced to 1 cup. This should take about ⏱️ 15-20 minutes. Remove from heat and transfer to a bowl and cool to room temperature, refrigerate if necessary.
(1lb) strawberries, reduced to 1 cup of puree16 ounces(20g) freeze-dried strawberries1 cupcup (118ml) vegetable oil1/2(42g) unsalted butter, melted3 tablespoonscup (96g) sour cream1/2(10ml) pure vanilla extract2 teaspoonscups (285g) granulated sugar1 1/2cups (330g) all-purpose flour2 3/4(7.5g) baking powder2 teaspoonscup (118ml) milk1/2cups (339g) unsalted butter, cold1 1/2(780 g) powdered sugar6 cups(30ml) heavy cream or milk2 tablespoons
3
Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
4
Pulse the freeze-dried strawberries in a food processor to a fine powder.
5
In a large mixing bowl combine the wet ingredients: oil, butter, eggs, sour cream, and vanilla. Beat until very well combined.
(1lb) strawberries, reduced to 1 cup of puree16 ounces(20g) freeze-dried strawberries1 cup(42g) unsalted butter, melted3 tablespoonslarge eggs3(10ml) pure vanilla extract2 teaspoons(7.5g) baking powder2 teaspoons(780 g) powdered sugar6 cups(30ml) heavy cream or milk2 tablespoons
6
Next, beat in the sugar until it’s been well mixed. Then add the strawberry puree, freeze-dried strawberries, and a couple of drops of pink food coloring and beat until well combined.
(1lb) strawberries, reduced to 1 cup of puree16 ounces(20g) freeze-dried strawberries1 cup(42g) unsalted butter, melted3 tablespoons(10ml) pure vanilla extract2 teaspoons(7.5g) baking powder2 teaspoonsPink food coloring (optional)(780 g) powdered sugar6 cups(30ml) heavy cream or milk2 tablespoons
7
In a separate bowl, combine the remaining dry ingredients. Alternate adding the dry ingredients with the milk, half at a time, and beat just until combined. Then stir the batter with a spatula to ensure it’s well mixed.
8
Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake at 350°F for ⏱️ 15-18 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
9
For the Frosting
10
Pulse the freeze-dried strawberries in a food processor to a fine powder. Sift the powder through a fine mesh sieve to remove any larger granules.
11
Cut the butter into pieces. Using the paddle attachment, whip the butter for ⏱️ 5-7 minutes, scraping down the bowl occasionally, and beating until the butter looks light in color.
12
Add 2 cups of powdered sugar and the vanilla extract and mix on low speed until incorporated, then increase the speed to high, and beat for approximately ⏱️ 60 seconds or until well combined.
(1lb) strawberries, reduced to 1 cup of puree16 ounces(20g) freeze-dried strawberries1 cupcup (118ml) vegetable oil1/2(42g) unsalted butter, melted3 tablespoonscup (96g) sour cream1/2(10ml) pure vanilla extract2 teaspoonscups (285g) granulated sugar1 1/2cups (330g) all-purpose flour2 3/4(7.5g) baking powder2 teaspoonscup (118ml) milk1/2cups (339g) unsalted butter, cold1 1/2(780 g) powdered sugar6 cups(30ml) heavy cream or milk2 tablespoons
13
Next, add the freeze-dried strawberries, 2 cups of powdered sugar, and the heavy cream and beat on low speed until incorporated, then increase speed to high and beat for ⏱️ 3 minutes. Then add 2 tablespoons of strawberry preserves, mixing to combine.
(1lb) strawberries, reduced to 1 cup of puree16 ounces(20g) freeze-dried strawberries1 cupcup (118ml) vegetable oil1/2(42g) unsalted butter, melted3 tablespoonscup (96g) sour cream1/2(10ml) pure vanilla extract2 teaspoonscups (285g) granulated sugar1 1/2cups (330g) all-purpose flour2 3/4(7.5g) baking powder2 teaspoonscup (118ml) milk1/2cups (339g) unsalted butter, cold1 1/2(780 g) powdered sugar6 cups(30ml) heavy cream or milk2 tablespoons
14
Add the remaining 2 cups of powdered sugar and salt. Beat on low until the ingredients start to mix together. Increase speed to high and beat for another ⏱️ 2-3 minutes until it reaches desired consistency.
(1lb) strawberries, reduced to 1 cup of puree16 ounces(20g) freeze-dried strawberries1 cupcup (118ml) vegetable oil1/2(42g) unsalted butter, melted3 tablespoonscup (96g) sour cream1/2(10ml) pure vanilla extract2 teaspoonscups (285g) granulated sugar1 1/2cups (330g) all-purpose flour2 3/4(7.5g) baking powder2 teaspoonscup (118ml) milk1/2cups (339g) unsalted butter, cold1 1/2(780 g) powdered sugar6 cups(30ml) heavy cream or milk2 tablespoons
Nutrition Facts
calories
414 calories
fat Content
19.2 g
serving Size
1 Cupcake
fiber Content
1.1 g
sugar Content
45.3 g
sodium Content
45.4 mg
protein Content
3.2 g
trans Fat Content
0 g
cholesterol Content
60.1 mg
carbohydrate Content
59 g
saturated Fat Content
12.5 g
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