strawberry cupcakes

Soft and fluffy strawberry cupcakes with creamy strawberry buttercream frosting. Make them in mini size, too!

Strawberry Cupcakes with Creamy Strawberry Buttercream

8-9 large strawberries*

1 large egg + 2 egg whites, room temperature and separated

(250 grams) all-purpose flour* (spoon & leveled)

(30 grams) cornstarch*

baking powder

salt

sugar

vanilla extract

(240 milliliters) whole milk, room temperature*

(10-12 grams) freeze-dried strawberries*

(480 grams) confectioners’ sugar

3 Tablespoons (45 milliliters) heavy cream

salt,

Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe makes 16-17 cupcakes, so you will have a few cupcakes to bake in a 2nd batch. Please read notes about mini cupcakes.

Slice 5 strawberries and place in a food processor or blender. Pulse until strawberries are a chunky puree. You should have about 1/3 cup. Set aside. Finely chop remaining strawberries. Set aside.

With a handheld or stand mixer fitted with a whisk attachment, beat the 3 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. Set aside.

Make the cupcakes

Sift the flour, cornstarch, baking powder, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy &#8211; about 1 minute. Add the sugar and beat on high speed for 3-4 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg yolk and vanilla and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the whole milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold egg whites, 1/3 cup strawberry puree, and finely chopped strawberries into the cupcake batter. The batter will be velvety and slightly thick.

Spoon batter into cupcake liners filling halfway. Bake for 20-24 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.

Make the frosting

 Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy &#8211; about 2 minutes. Add confectioners&#8217; sugar, strawberry powder, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add 1/4 cup (30g) more confectioners&#8217; sugar if frosting is too thin or 1 more Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. Frost cupcakes as desired. I used a Wilton 1M piping tip. Leftover prepared cupcakes can be stored covered tightly at room temperature for up to a day or in the refrigerator up to 5.

I followed the directions but my cupcakes sank and are so crumbly :( I am not sure what caused that...my baking powder is fresh, the beaten egg whites separated a little bit by the time they made it to the batter? I moved fast when adding in the flour and milk, not sure what happened but i am sure that piled high with frosting and ice cream will be fine for my daughters birthday!

Sally- Loved this recipe!  I had to make double the frosting, for high pile cupcakes. I did two tone frosting on these (white &amp; pink) and they came out beautifully. My husband thought the frosting was a little too sweet (he was the only one). If I wanted to make the frosting a little less sweet next time, how would I do that?

Strawberries and cream cupcakes with strawberry buttercream are moist, fluffy, and packed with fresh strawberries and topped with strawberry cream frosting.

Strawberries and Cream Cupcakes

Flour

butter

eggs

sour cream

oz milk

strawberry gelatin

tsp LorAnn strawberry flavor super strength

tsp LorAnn Bavarian Cream

tsp Vanilla Extract

tsp salt

tsp baking powder

tsp baking soda

strawberries

oz block cream cheese

tsp LorAnna Strawberry super strength

tsp Bavarian Cream

In a medium bowl, combine and mix sifted flour, baking powder, baking soda, and salt.

In a stand mixer, whisk on high the butter and sugar until light and fluffy. Add eggs, extracts, and oils. Mix.

In a small saucepan, warm milk. Whisk in the strawberry gelatin.

Switch to the paddle attachment. With the paddle on low, mix in spoonfuls of flour mixture and portions of milk, alternating until they are all used. Do not overmix.

Fill cupcake liners 3/4 full. Bake for 14 minutes, or until an inserted toothpick comes out clean.

Frost when completely cooled.

For the cakes

Sift powdered sugar so that all the clumps are out.

Whisk on high all ingredients together until light and fluffy, about 5 minutes.

When cakes are cooled completely, pipe onto the cupcakes. Top with fresh fruit if desired.

For the buttercream

These Strawberry Truffle Cupcakes are moist vanilla cupcakes filled with strawberry truffle filling, topped with white chocolate buttercream! A perfect strawberry dessert for Valentine's Day!

Strawberry Truffle Cupcakes

oz white chocolate chips

tbsp strawberry extract

(120 milliliters) heavy whipping cream

Pink gel icing color

(163 grams) all-purpose flour

tbsp (84 grams) unsalted butter, room temperature

(155 grams) sugar

vegetable oil

tsp vanilla extract

+ 2 tbsp (150 milliliters) milk

(280 grams) unsalted butter, room temperature

(575 grams) powdered sugar

5-6 tbsp (45-60 milliliters) heavy whipping cream

candies

To make the strawberry truffle filling, put the white chocolate chips in a medium sized bowl.

2. Put the strawberry extract and heavy whipping cream in a microwave safe measuring cup or bowl and microwave until it begins to boil.

3. Pour the cream over the white chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. If needed, microwave the mixture for 10-20 more seconds, then whisk until smooth.

4. Add a very small amount of pink gel icing color and stir until combined. Add a small amount more, if needed, to get the right shade of pink. Keep in mind that once you whip this filling later, it&#8217;ll lighten a bit, so make it a touch darker than you&#8217;ll end up wanting it to be in the end.

5. Set the ganache in the fridge to firm up, about 2-3 hours.

6. To make the cupcakes, prepare a cupcake pan with cupcake liners and preheat the oven to 350°F (176°C).

. Combine the flour, baking powder and salt in a medium sized bowl and set aside.

. Add the butter, sugar and oil to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.

. Add the eggs one at a time, mixing until mostly combined after each. Add the vanilla extract with the second egg. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

0. Add half of the dry ingredients to the batter and mix until mostly combined.

1. Slowly add the milk and mix until well combined. The batter might look a little curdled, but that’s ok.
12

Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
13

Fill the cupcake liners about 3/4 full and bake for 14-16 minutes or until a toothpick inserted into the center comes out clean.
14

Remove cupcakes from the oven and place on a cooling rack to cool.
15

While the cupcakes cool, finish the filling. Put the chilled mixture in the bowl of a mixer and whip with the whisk attachment until soft peaks form, about 5-7 minutes. You’ll notice the mixture lighten in color.
16.

ut out the centers of the cupcakes. You can use a cupcake corer or a knife.
17.

ill the centers of the cupcakes with the filling. Set the cupcakes in the fridge while you make the frosting.
18.

o make the frosting. Place the white chocolate chips in a microwave safe bowl and heat in 10-20 second increments, stirring between each, until white chocolate is melted and smooth. Set aside to cool a bit.
19.

n a large mixer bowl, beat the butter until smooth.
20.

dd the cooled white chocolate in 2-3 batches and mix until well combined.
21.

dd about half of the powdered sugar and 2 tablespoons of heavy cream and mix until well combined.
22.

dd remaining powdered sugar and salt and mix until smooth.
23.

dd remaining heavy cream as needed to get the right consistency of frosting.
24.

ivide the frosting roughly in half. Add some pink gel icing color to one half of the frosting.
25.

o frost the cupcakes with the colored swirl, I like to use three piping bags. I use two piping bags and add the white frosting to one and the pink frosting to the other. Then add your piping tip (I used Ateco tip 847) to the third large piping bag. Add the two frosting filled bags to the third bag side-by-side. It may seem a little tight and awkward, but it&#8217;ll mostly fit. When you squeeze from the top of the third bag to pipe the frosting, the two colors should come out evenly next to each other to create the swirl. Frost the cupcakes with the buttercream, then top with a heart candy.
26.

efrigerate cupcakes in an air tight container until ready to serve. Serve at room temperature. Cupcakes are best for 2-3 days.

Tried these today because I love strawberry anything and these cupcakes came out great! The entire family loved them.

I cannot describe the yumminess of those scrumptious cupcakes....... I finally understand the phrase  "for a loss of words"!    My message to any one who is debating to make these: MAKE THEM!!!
From the cream to the filling, and last BUT NOT LEAST, the cupcake. And I just wanted to say , Lindsay is SUPER at cupcake recipes! I'm gonna start to make a new batch of "Lindsay cupcakes" every week.... Well thanks Lindsay  : )

These fluffy vanilla cupcakes are filled with fresh strawberries and topped with an incredible strawberry frosting.

Strawberry Cupcakes

all purpose flour

unsalted butter (room temperature)

egg (room temperature)

¼ cup whole or 2% milk (room temperature)

unsalted butter (softened)

strawberries (for strawberry puree)

strawberry jam

strawberries (to garnish (optional))

Preheat oven

Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners and set aside.

Dry ingredients

In a medium bowl, whisk flour, baking powder and salt, set aside.

Wet ingredients

In a stand mixer with the paddle attachment, beat butter on medium-high speed for 1-2 minutes, until light and fluffy, scraping the bowl as needed. Gradually add the sugar and beat until well combined. Reduce the mixer to low and add the egg, egg whites, and vanilla extract, scraping the sides and the bottom of the bowl as needed.

Add strawberries

With the mixer on low, add half the flour mixture, mixing until just combined. Add the milk, mixing until just combined. Add the remaining flour and mix until just combined, scraping the sides and bottom of the bowl as necessary. Using a rubber spatula, carefully fold in the chopped strawberries.

Bake

Divide the batter evenly among the prepared muffin cups (I use an ice cream scoop). Bake for 18-20 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Transfer the muffin tin to a wire rack to cool for 10 minutes, then remove the cupcakes and place directly on the rack to cool completely.

For the cupcakes:

Freeze dried strawberries

If using freeze dried strawberries: In a small food processor, blend 1/2 cup freeze dried strawberries until they turn into powder. Pour the powder into a fine mesh sieve, discarding the solids and seeds, keeping the fine powder that came through the sieve. Measure out two tablespoons of the powder to use in the frosting. Proceed below. 

Strawberry puree

Place 5-7 strawberries in a small food processor, process until pureed. You will need 3 tablespoons of this puree, add another strawberry or two if needed to get 3 tablespoons.

Frosting

With a hand mixer, or stand mixer fitted with the paddle attachment, beat butter for a minute, until smooth and creamy, scraping down the sides of the bowl and the beater as necessary. Add the powdered sugar, 1/2 a cup at a time, beating until combined. 

Assembly

Add 3 tablespoons strawberry puree, 2 tablespoons freeze dried strawberry powder, vanilla extract, and jam. Beat on medium speed until fully combined, being sure to scrape down the sides of the bowl and beater as needed. If necessary, adjust the consistency by adding more powdered sugar (to thicken) or more strawberry puree (to thin). Note: this frosting is on the thinner side. Place frosting in a piping bag, or use an offset spatula to frost cupcakes (this makes enough frosting to generously frost the cupcakes). Garnish with sliced strawberries, if desired.

Frosting:

https://embed.mediavine.com/videos/nkxv0no2x4ct2yjosegq

Fresh Strawberry Cupcakes – Moist and tender vanilla cupcakes filled with fresh strawberries and topped with strawberry buttercream. No artificial colors or flavors – pure, fresh strawberries in every bite.

The very best strawberry cupcakes, made with real strawberries, and no dairy or eggs.

Vegan Strawberry Cupcakes

strawberries (fresh

flour

coconut oil

apple cider vinegar

Tbsp aquafaba

pink vegan food coloring ((optional))

Tbsp strawberry purée

Tbsp non dairy milk (I used almond milk)

Heat oven to 350 degrees. Put the strawberries in a blender and blend until you get a smooth purée.

Mix dry ingredients for the cupcakes: 2 cups flour, 1 cup sugar, 1 tsp baking soda, 1/2 tsp salt.

Mix wet ingredients: 1 cup of the strawberry purée, 1/3 cup coconut oil, 1 tsp apple cider vinegar, and one aquafaba egg. Combine them with the dry ingredients and stir until fully blended. Batter will be thick.

Scoop batter into cupcake molds and bake at 350 degrees for 30 minutes.

These beautiful Vegan Strawberry Cupcakes are made with plenty of fresh strawberries and the most luscious pink frosting. The perfect treat when strawberries are abundant at the farmer&#039;s market!

+ 2 tablespoons unsweetened soy milk

vegan butter

reduced strawberry puree

cake flour

strawberries,

reduced strawberry puree, completely cooled

vegan butter, slightly softened

Rinse and hull the strawberries. Using a food processor or blender, puree them.

Pour the puree into a small pot and simmer for 25-30 minutes, until it reduces somewhat. You will need 1/3 cup for the cupcake batter, and 3 tablespoons for the frosting. Allow it to cool for a few minutes before adding to cake batter and let it cool completely for the frosting. I like to stick it in the freezer to speed this up.

Make the strawberry puree

Preheat the oven to 350 degrees F and line a cupcake pan with liners. Spray the liners with oil.

Prepare the oven and pan

Combine the soy milk and apple cider vinegar. Stir a little, then set aside.

Using an electric hand mixer or a stand mixer, cream together the softened butter and sugar until creamy. Mix in the soy milk mixture, vanilla, reduced strawberry puree and food coloring, if using.

Stop the mixer, and add the cake flour, baking powder and salt to the wet ingredients. Mix on low speed until just combined, scraping the bowl as needed. Fold in the diced strawberries, gently.

Divide the batter evenly in the liners (3/4 full) and bake for 20-22 minutes until a toothpick inserted comes out clean. Allow them to cool in the muffin tray for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Once the strawberry puree is cooled completely (you can do this by sticking it in the freezer), add the vegan butter to a bowl and mix until fluffy and creamy.

Add 1 cup of powdered sugar, then mix in the strawberry puree, vanilla and optional food coloring. Add the remaining powdered sugar and continue to mix until light and fluffy. If the frosting is too thin, add additional powdered sugar.

Pipe frosting onto the cupcakes, and top each one with a whole strawberry. Serve and enjoy!

Store in an airtight container at room temperature for 2-3 days, or the refrigerator for 4-5 days. They can also be frozen.

Frost and decorate

I love how well strawberries and cream cheese pair in these Strawberry Cupcakes with cream cheese frosting. You can usually find strawberries all year long, but if they don&#39;t look great in the produce department, frozen strawberries work well, too.

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