Fresh Strawberry Cupcakes

5 from 29 reviews

These strawberry cupcakes are super soft and moist cupcakes. The cupcakes have both fresh strawberries and freeze dried strawberries. It is topped with strawberry cream cheese frosting.

Prep Time1

Cook Time16

Decorating Time30

Total Time1 46

Servings: cupcakes

Calories: 321kcal

Author: Stephanie Rutherford

Ingredients

Strawberry Cupcakes

2 cups All-purpose flour
3/4 cups Cake flour
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1/2 cup Unsalted butter room temperature
2 TBSP Oil canola or vegetable
1 cup White granulated sugar
2 Large eggs room temperature
1 tsp Pure vanilla extract
1 oz Freeze dried strawberries
1 cup Lightly pureed strawberries
1 tsp White granulated sugar
3/4 cup Buttermilk room temperature

Strawberry Cream Cheese Frosting

1 cup Unsalted butter room temperature
8 oz Cream cheese room temperature
3 cups Powdered sugar
1/4 cup Ground freeze dried strawberries ground the strawberries then measure
1 tsp Pure vanilla extract

Strawberry Topping

6 Stawberries cut into small pieces
1 tsp White granulated sugar

US - Metric

Instructions

Strawberry Cupcakes

Using a food processor blend the 8-10 medium strawberries until they are lightly pureed (with small chunks). Spread the pureed strawberries on a plate and sprinkle sugar over the top and let it sit. Blend the freeze dried strawberries to a fine crumb. Set aside.
1 oz Freeze dried strawberries, 1 cup Lightly pureed strawberries, 1 tsp White granulated sugar
Preheat the oven to 350°F and line a 12 cup muffin tin with muffin liners. Set aside.
In a large bowl, sift the flour, cake flour, baking powder, baking soda, and salt. Set aside.
3/4 cups Cake flour, 1 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Salt, 2 cups All-purpose flour
Using a mixer, beat the butter, oil, and sugar for 2 minutes on high speed. Scrape the bowl. Add in the eggs, vanilla, grounded freeze dried strawberries, and lightly pureed strawberries. Mix on medium until combined.
1/2 cup Unsalted butter, 1 cup White granulated sugar, 2 Large eggs, 1 tsp Pure vanilla extract, 2 TBSP Oil
Add in the dry ingredients and the buttermilk and mix on low until just combined.
3/4 cup Buttermilk
Scoop the batter into the muffin tin. Use a cookie scoop and fill 2/3 full.
Bake for 16-18 minutes. The cupcakes are done baking when a toothpick inserted comes out clean. Let the cupcakes sit in the pan for 10 minutes and then transfer to a cooling rack. Cool them completely before decorating.

Strawberry Cream Cheese Frosting

In a large bowl, sift the powdered sugar. Set aside. Using a blender, ground the freeze dried strawberries to a fine crumb. Set aside.
3 cups Powdered sugar, 1/4 cup Ground freeze dried strawberries
Using a mixer, beat the butter on high speed for 2 minutes. Add in the cream cheese and beat on high for 1 minute. Scrape the bowl.
8 oz Cream cheese, 1 cup Unsalted butter
Add in half of the powdered sugar on and mix on low speed until just combined. Add in the rest of the powdered sugar and mix. Next, add in the freeze dried strawberries and vanilla. Mix on low speed until creamy.
1 tsp Pure vanilla extract

Strawberry Topping

Chop the 6 medium strawberries into small pieces. Place in a small bowl and add the sugar on top. Let it sit for 5 minutes.
6 Stawberries, 1 tsp White granulated sugar
Frost the cupcakes and top with the strawberry topping.

Notes

Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour with result in a dry cupcake. Use cake flour to get a lighter cupcake.

For high altitude baking, add 2 Tablespoons of flour.

Pull all dairy ingredients out 2 hours before baking to get a better rise.

Nutrition