Print

Strawberry Cupcakes

These strawberry cupcakes are naturally colored using freeze dried strawberries. The baked cupcakes are topped with strawberry cream cheese frosting. 

Servings 12 cupcakes
Author Maryanne Cabrera

Ingredients

Strawberry Cupcakes:

  • 1 2/3 cup (241 g) all-purpose flour
  • 1/2 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 4 Tablespoon (16 g) ground freeze dried strawberries
  • 1/2 cup (114 g) unsalted butter, softened, room temp
  • 3/4 cup granulated sugar
  • 2 large eggs, room temp
  • 1/2 cup whole milk, room temp
  • 5 oz (142 g) strawberries, pureed and strained

Strawberry Cream Cheese Frosting:

  • 1/2 cup (114 g) unsalted butter, room temp
  • 4 oz cream cheese, room temp
  • 4 Tablespoon (16 g) ground freeze dried strawberries, sifted
  • 2 cup confectioners' sugar, sifted

Instructions

Strawberry Cupcakes:

  1. Preheat oven to 350 degrees F.  Line 12-muffin tin with paper liners.  Set aside.

  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground freeze-dried strawberries*. Set aside.

  3. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and granulated sugar until smooth. Add eggs one at a time and mix until combined. In a small bowl, mix together milk and strawberry puree.

  4. Add about 1/3 of flour mixture into the creamed butter. Mix at low-medium speed. Add 1/2 of the milk mixture. Continue to mix until almost combined. Add another 1/3 of flour mixture followed by the rest of the milk mixture. End with the last 1/3 of flour mixture. Continue to mix until batter is smooth and there are no longer any dry streaks of flour left.

  5. Divide batter between 12 cupcakes. Bake for 20-24 minutes until cake is done and a toothpick inserted in the center of a cupcake comes out clean. Let cool in tin for a couple of minutes before unmolding and let cool completely on wire rack. Let cool to room temperature before frosting.

Strawberry Cream Cheese Frosting:

  1. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and cream cream until smooth.  Sift together ground freeze-dried strawberries and confectioners’ sugar.  With the mixer on low speed, add sifted ingredients.  Once all in, beat at medium speed until frosting is smooth. Transfer frosting to a piping bag fitted with a large star tip. Pipe over cooled cupcakes. Decorate with a sliced strawberry.

Recipe Notes

*Use a spice grinder or food processor to grind freeze-dried strawberries into powder.