Strawberry Cupcakes
User Reviews
5.0
24 reviews
Excellent
Strawberry Cupcakes
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Topped with pink cream cheese frosting, these delicious strawberry cupcakes are easy to make and look lovely on dessert tables at parties!
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Ingredients
Cupcakes
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ounce bag freeze-dried strawberries
- 3 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- ½ cup Greek yogurt
Strawberry Cream Cheese Frosting
- 8 ounce Block Cream Cheese softened
- ½ cup (1 stick) unsalted butter
- 3 tablespoons freeze-dried strawberry powder from above
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Make the Cupcakes:
- Preheat the oven to 350°F and line a muffin pan with paper liners.
- Use a blender to turn freeze-dried strawberries into a powder, reserving 3 tablespoons for the frosting.
- In a medium bowl, whisk together the remaining strawberry powder, flour, baking powder, and salt until evenly combined.
- In a large bowl, whisk eggs with sugar until well blended. Add vanilla and vegetable oil, beating until incorporated. Mix in yogurt until smooth.
- Fold in the dry ingredients until just combined and no lumps remain.
- Scoop or pour batter into lined muffin pan, filling the cups about ¾ full.
- Bake for 14-17 minutes until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes, then transfer them to a rack to cool completely.
Make the Frosting:
- Place cream cheese and butter in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until smooth and fluffy.
- Add the 3 reserved tablespoons of freeze-dried strawberries and continue to beat until well combined.
- Then add vanilla and sift in powdered sugar and beat until smooth and light.
- Transfer the frosting to a piping bag fitted with a large piping tip and allow to chill in the refrigerator until ready to pipe.
- When the cupcakes are cooled, pipe on the strawberry cream cheese frosting.
Equipments used:
Notes
- For best results, use a large star or open piping tip for frosting.
- Storage: Place cupcakes in an airtight container to store them for up to three days. If they are frosted, they should be kept refrigerated.
- Place cupcakes in an airtight container to store them for up to three days. If they are frosted, they should be kept refrigerated.
Nutrition Information
Show Details
Calories
468kcal
(23%)
Carbohydrates
70g
(23%)
Protein
7g
(14%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
Monounsaturated Fat
5g
Trans Fat
0.4g
Cholesterol
70mg
(23%)
Sodium
288mg
(12%)
Potassium
181mg
(5%)
Fiber
1g
(4%)
Sugar
57g
(114%)
Vitamin A
314IU
(6%)
Vitamin C
74mg
(82%)
Calcium
108mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 70g | 23% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 70mg | 23% |
| Sodium | 288mg | 12% |
| Potassium | 181mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 57g | 114% |
| Vitamin A | 314IU | 6% |
| Vitamin C | 74mg | 82% |
| Calcium | 108mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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