Strawberry + Cream Cupcake Recipe
Whether its peak strawberry season or the dead of winter, these strawberry cupcakes have a robust strawberry flavor. By enhancing the cake with freeze dried strawberries and filling them with strawberry jam, we can have all those delicious flavors of the summer any time of the year.
Check out a few of my favorite baking tips to help get you started! And if you’re into the ombre frosting from these photos, here’s my how-to.
Strawberry + Cream Cupcake Recipe
Ingredients
1/2 cup Freeze Dried Strawberries
1 cup + 2 tbsp All Purpose Flour
1 1/4 tsp Baking Powder
1/4 tsp Salt
1 large Egg, room temperature
1/2 cup Butter, room temperature
3/4 cup Sugar
1/2 tsp Vanilla Extract
2/3 cup Whole Milk, room temperature
1/4 cup Strawberry Preserve, your preferred brand
Directions
Preheat oven to 350F and line a cupcake pan with 12 cupcake liners
In your food processor, pulverize the freeze fried strawberries until it’s a fine powder
Whisk strawberries with flour, baking powder, and salt in a medium bowl. Set aside. In the bowl of a stand mixer beat together the butter and sugar with the paddle attachment until light and fluffy. Add the egg right away, making sure to stop and scrape down the side of the bowl once it has started to be incorporated. Add the vanilla and beat until well combined.
Add the flour mixture and milk in three equal additions, making sure to start with the flour mixture and alternate between the two. Making sure to beat in between each addition until just combined, while stopping and scraping down the sides of the bowl.
Divide the batter evenly into the prepared cupcake pan, about 3/4 of the way up the cupcake liner. Bake until the cake bounces back when touched, or when a toothpick comes out clean - about 20 minutes. It’s always a good rule of thumb to check them halfway through and rotate the pan back to front for a more even bake.
Cool in the pan for 10 minutes before turning out and placing onto a cooling rack. Once completely cooled use a piping tip or an apple corer to take a small amount of cake from the center of each cupcake. Fill with strawberry preserves and decorate with frosting.
Vanilla Creme Frosting Recipe
Ingredients
1 1/2 cups Unsalted Butter, softened
1 pound Confectioners Sugar, sifted if there are visual clumps
1/2 tsp Vanilla Extract
Pink food coloring
Directions
In the bowl of a stand mixer fitted with a paddle attachment, whip the butter for two minutes, or until light and fluffy.
Add the confectioners sugar in 1/2 cup increments to the butter and continue to beat until all sugar is incorporated and the frosting is light and fluffy. Add vanilla extract and turn to high for ten seconds to aerate, and then return speed to medium. Add desired food coloring and it’s ready to use!
