Strawberry Cupcakes
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Strawberry Cupcakes
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Strawberry Cupcakes are made with fresh and freeze-dried strawberries to create an incredible burst of flavor. Pretty and pink, these cupcakes are sure to be the perfect treat!
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Ingredients
Cupcakes
- 1 ½ cups flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg room temp
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- ½ cup freeze dried strawberries that have been blended into powder
- ¾ cup fresh strawberries diced
Frosting
- 1 cup unsalted butter softened
- 2 ½ cup powdered sugar
- Pinch of salt
- 3-4 Tablespoons heavy cream
- 3 Tablespoons freeze dried strawberries that have been blended to powder
- Fresh strawberries for topping
Instructions
Cupcakes
- Preheat the oven to 350 and line a muffin pan with cupcake liners and set aside.
- Sift together flour, baking powder, baking soda and salt and set aside.
- In another bowl, cream together the butter and sugar.
- Add the egg, vanilla, and sour cream and mix until combined.
- The freeze dried strawberries can be crushed to powder using a food processor, blender, or coffee grinder. If you don’t have any of those on hand, you can put them in a ziplock bag and use a rolling pin to crush them as fine as possible. Fold them into the batter.
- Add the dry ingredients to the wet and mix until just combined. Fold in the fresh strawberries by hand. The batter will be quite thick!
- Using a large cookie scoop or two large spoons, fill 12 cups just over ¾ full of batter.
- Bake for 20-25 minutes, until a toothpick comes out clean and the tops of the cupcakes spring back when touched. Allow to cool completely before frosting.
Frosting
- Beat butter by itself on medium until light and fluffy.
- Add the powdered sugar and salt and mix on low until combined. Add the cream 1 tablespoon at a time until the frosting begins to get creamy and not too stiff.
- Add the freeze dried strawberry powder to the frosting and mix until smooth.
- Use a large star tip in a pastry bag to pipe the frosting onto the cupcakes. Cut the fresh strawberries in half length wise and top each cupcake with half a strawberry.
Nutrition Information
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Calories
442kcal
(22%)
Carbohydrates
63g
(21%)
Protein
3g
(6%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Trans Fat
1g
Cholesterol
69mg
(23%)
Sodium
116mg
(5%)
Potassium
279mg
(8%)
Fiber
2g
(8%)
Sugar
47g
(94%)
Vitamin A
642IU
(13%)
Vitamin C
171mg
(190%)
Calcium
47mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 12Cupcakes
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 63g | 21% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 116mg | 5% |
| Potassium | 279mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 47g | 94% |
| Vitamin A | 642IU | 13% |
| Vitamin C | 171mg | 190% |
| Calcium | 47mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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