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strawberry cupcakes
5 from 3 votes

Strawberry Cupcakes

These strawberry cupcakes are naturally colored using freeze dried strawberries. The baked cupcakes are topped with strawberry cream cheese frosting. 
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 395kcal

Ingredients

Strawberry Cupcakes:

  • 1 ⅔ cup all-purpose flour (215 g)
  • ½ Tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 4 Tablespoon ground freeze dried strawberries (16 g)
  • ½ cup unsalted butter (113 g) softened, room temp
  • ¾ cup granulated sugar (150 g)
  • 2 large eggs room temp
  • ½ cup whole milk room temp
  • 5 oz strawberries, (142 g) pureed and strained

Strawberry Cream Cheese Frosting:

  • ½ cup unsalted butter, (113 g) room temp
  • 4 oz cream cheese, room temp
  • 4 Tablespoon ground freeze dried strawberries, (16 g) sifted
  • 2 cup confectioners' sugar (227 g)

Instructions

Strawberry Cupcakes:

  • Preheat oven to 350°F. Line 12-muffin tin with paper liners. Set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground freeze-dried strawberries*. Set aside.
  • 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.
  • Add about ⅓ of flour mixture into the creamed butter. Mix at low-medium speed. Add ½ of the milk mixture. Continue to mix until almost combined. Add another ⅓ of flour mixture followed by the rest of the milk mixture. End with the last ⅓ of flour mixture. Continue to mix until batter is smooth and there are no longer any dry streaks of flour left.
  • Divide batter among 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:

  • 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. Garnish frosted cupcake with fresh strawberry.

Notes

*Use a spice grinder or food processor to grind freeze-dried strawberries into powder.
Ingredients: 
  • Milk: Any milk including non-dairy milks such as almond milk, soy milk, or oat milk may be used.
  • Strawberries: Use either fresh or thawed frozen strawberries to make strawberry puree. Highly recommend using fresh strawberries for best results.
  • Cream Cheese: Use brick-style cream cheese. Full-fat cream cheese has the best texture and flavor for frosting. Reduced fat or low fat cream cheese has extra moisture that will affect the consistency of the frosting.
Storage and Leftovers: Frosted cupcakes can be stored at room temperature in an airtight container for up to 2 days. For longer storage, frosted cupcakes can be keep in the fridge for up to 4 days. Allow chilled cupcakes and frosting to sit at room temperature before eating (about 15-20 minutes).

Nutrition

Calories: 395kcal, Carbohydrates: 57g, Protein: 5g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 74mg, Sodium: 326mg, Potassium: 226mg, Fiber: 2g, Sugar: 40g, Vitamin A: 541IU, Vitamin C: 127mg, Calcium: 91mg, Iron: 3mg