Strawberry Cupcakes
User Reviews
5
Strawberry Cupcakes
Description
These cupcakes combine standard baking ingredients such as flour, baking powder, eggs, sugar, and vegetable oil with Greek yogurt for moisture and freeze-dried strawberry powder for concentrated fruit flavor. The strawberry powder is made by blending freeze-dried strawberries into a fine powder, which is divided between the batter and frosting. Once baked at 350°F for 14-17 minutes, the cupcakes develop a soft texture with subtle strawberry notes.
The accompanying frosting is made by beating softened cream cheese and butter until fluffy, then adding more strawberry powder and powdered sugar to create a sweet, tangy strawberry-flavored topping that complements the cake. The frosting is best piped onto cooled cupcakes using a large star or open piping tip for presentation.
Cupcakes should be stored in an airtight container and refrigerated after frosting. They remain good for up to three days.
Ingredients
Cupcakes
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ounce bag freeze-dried strawberries
- 3 large egg
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- ½ cup Greek yogurt
Strawberry Cream Cheese Frosting
- 8 ounce cream cheese softened, block
- ½ cup (1 stick) butter unsalted
- 3 tablespoons strawberry powder from above, freeze-dried
- 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.
Notes
- Use a large star or open piping tip to frost cupcakes for an attractive appearance.
- Store frosted cupcakes in an airtight container in the refrigerator for up to three days to maintain freshness.
- Unfrosted cupcakes can be stored at room temperature in an airtight container for up to three days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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