Strawberry Cupcakes with Frosting
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
12
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Calories
375 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Strawberry Cupcakes with Frosting
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These fresh strawberry cupcakes are superior in moistness, tenderness, and they are bursting with strawberry flavor! The strawberry whipped cream frosting is simply divine, tastes amazing, and a must-do.
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Ingredients
For the Cupcakes:
- 10 oz fresh ripe strawberries towel-dried and finely minced
- 1 ¾ cups all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp table salt
- 1 cup granulated sugar
- ½ cup unsalted butter melted
- 1 large egg lightly beaten and room temp
- ¼ cup Greek strawberry yogurt whole
- ¾ cup whole milk
- 1 tsp pure vanilla extract
For the Frosting:
- 2 cups heavy whipping cream very cold
- 4 TB powdered sugar
- 2 tsp plain gelatin Knox
- 1.2 oz freeze dried strawberries I get mine from Trader Joes and Super Target
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Instructions
- Preheat oven to 350F and line standard muffin pans with liners. Set aside.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In a separate bowl, combine melted butter and sugar. Whisk together until well combined. With a wooden spoon, stir in beaten eggs, yogurt, milk, and vanilla until fully incorporated.
- Carefully combine dry ingredients with wet ingredients with a rubber spatula. Fold with spatula just until no lumps remain, but do not overmix. Gently fold in the minced strawberries and its juices until combined.
- Divide batter evenly into lined muffin pan. Bake about 20 minutes, or until a toothpick inserted in the center comes out clean. Do not over-bake. Let cool in muffin tin, on top of wire rack. Cool completely before frosting.
- While cupcakes cool, make the frosting: In a blender or small processor, blend freeze dried strawberries until finely ground into a powder. Set aside.
- Place mixing bowl and beaters in freezer for a couple minutes to get them very cold.
- In a small bowl, combine gelatin with 2 TB water and allow gelatin to dissolve and soak up the water, about 1 minute. Microwave for 20 seconds to melt gelatin mixture. Set aside.
- In cold mixing bowl, combine heavy cream, powdered sugar, and the strawberry powder. Beat until it reaches soft peaks. Check that melted gelatin is no longer hot, but a warm liquid (if it has firmed up, microwave 10 seconds and stir until just warm.) Continue to beat whipped cream to stiff peaks, while gradually pouring liquid gelatin directly into the beaters. This will stabilize your whipped cream so that it does not become runny and keeps its shape well!
- Keep chilled until ready to frost. Frosted cupcakes will keep well at moderate room temperature for several hours, or cover and keep chilled if room temp is too warm.
Nutrition Information
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Calories
375kcal
(19%)
Carbohydrates
40g
(13%)
Protein
5g
(10%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
83mg
(28%)
Sodium
189mg
(8%)
Potassium
172mg
(5%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
871IU
(17%)
Vitamin C
49mg
(54%)
Calcium
73mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 83mg | 28% |
| Sodium | 189mg | 8% |
| Potassium | 172mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 871IU | 17% |
| Vitamin C | 49mg | 54% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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