Fresh Strawberry Cupcakes with Strawberry Frosting
Time: 50 minutes
Serves: 12 cupcakes
Moist cupcakes bursting with strawberry flavor. These treats have fresh strawberries folded into the batter and thickened strawberry puree mixed into the frosting.
Prep Time:
20 minutes
Cook Time:
30 minutes
Serves:
12 cupcakes
Perfect for:
Kid Favorites
Mothers Day
Birthday Parties
Wedding DIY
Ingredients
Reduced Strawberry Puree
- 1 Package (16 ounces) Driscoll's Strawberries, hulled
Frosting
- 1 Cup unsalted butter, room temperature
- 3 1/2 Cups confectioners’ sugar, sifted
- 1 Tbsp. heavy cream
- 1 Tsp. vanilla extract
- 1/8 Tsp. salt
- 12 Driscoll's Strawberries
Cupcakes
- 1/4 Cup unsalted butter, room temperature
- 1/4 Cup vegetable oil
- 1 Cup granulated sugar
- 2 large egg whites, room temperature
- 1 large egg, room temperature
- 1/2 Cup buttermilk, room temperature
- 1 Tsp. vanilla extract
- 1 3/4 Cups all-purpose flour
- 2 Teaspoons baking powder
- 1/4 Tbsp. salt
- 3-4 large strawberries from 1 package (16 ounces) Driscoll's Strawberries
Directions
Reduced Strawberry Puree
- PLACE hulled strawberries into blender or food processor.
- PUREE strawberries until smooth.
- POUR strawberry puree into medium sauce pan.
- COOK puree over medium heat until thick and reduced by about half and STIR occasionally.
- CHILL in refrigerator until cool.
Cupcakes
- PREHEAT oven to 350°F.
- LINE a muffin pan with 12 paper liners.
- PLACE 1/4 cup butter into bowl of an electric mixer.
- ADD 1/4 cup vegetable oil and 1 cup granulated sugar.
- BEAT until light and fluffy and SCRAPE sides of bowl as needed.
- ADD 2 egg whites and 1 egg.
- ADD 1/2 cup buttermilk, 1/4 cup reduced strawberry puree, and 1 teaspoon vanilla extract.
- BEAT again until combined and SCRAPE sides of bowl as needed.
- ADD 1 ¾ cup all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt.
- BEAT just until combined. Do not over mix.
- SET ASIDE cupcake batter.
- FINELY DICE 2-3 large strawberries to make 2/3 cup diced strawberries.
- FOLD diced strawberries into cupcake batter.
- FILL paper liners full with cupcake batter.
- BAKE for 15-18 minutes until toothpick comes out clean when inserted into middle of a cupcake.
- ALLOW cupcakes to cool to room temperature on a wire rack.
Frosting
- PLACE 1 cup butter into bowl of an electric mixer.
- BEAT until smooth and creamy, about 1 minute.
- ADD 3 ½ cups confectioners’ sugar, 2 tablespoons reduced strawberry puree, 1 tablespoon heavy cream, 1 teaspoon vanilla extract, and 1/8 teaspoon salt.
- BEAT briefly on low and gradually INCREASE speed.
- BEAT until fluffy, about 3 minutes.
- PLACE frosting into a piping bag fitted with a star piping tip.
- PIPE frosting onto cooled cupcakes.
- PRESS one strawberry onto the top of each cupcake.
- SERVE within 2 hours or STORE in refrigerator.
