Strawberry Cupcakes
The best strawberry cupcakes ever: tender, moist and full of strawberry flavor. Topped with a delicious strawberry cream cheese frosting!
Equipment
- 1 muffin/cupcake pan
- 12 cupcake liners
Ingredients
Strawberry Cupcakes
- 1 cup dehydrated strawberries (20 g)
- ½ cup butter (113 g), room temp
- ¾ cup sugar (155 g)
- 2 eggs
- 1½ tsp vanilla (5 g)
- 1¼ cup flour (135 g)
- 1 tsp baking powder (5 g)
- ⅛ tsp salt
- ½ cup buttermilk (105 g)
Strawberry Cream Cheese Frosting
- 8 oz cream cheese
- 8 tbsp butter, room temp
- ¾ cup powdered sugar (160 g)
- ½ cup dehydrated strawberries (10 g)
Instructions
Strawberry Cupcakes
- Preheat oven to 350°. Line a muffin tin with cupcake liners. Set aside.
- Using a potato masher or mortar, grind the dehydrated strawberries to a powder (some tiny pieces are fine). If you're going to make the frosting, pulverize the 1/2 cup dehydrated strawberries needed for that along with this cup to save time. Set aside. *See note
- In a large bowl, cream the butter and sugar together on high until pale and fluffy (3-4 minutes). Mix in the eggs and vanilla until combined.
- In a medium bowl, combine all dry ingredients. In batches alternating between dry ingredients and buttermilk, add in the rest of the ingredients and mix until just combined (overmixing will result in a less tender cupcake).
- Scoop batter into cupcake molds until about 2/3 full. Bake in oven for 18-19 minutes (you can test doneness by inserting a toothpick into the middle of a cupcake, which should come out clean if done). Let cool for 5 minutes then carefully remove cupcakes onto a cooling rack to cool completely.
Strawberry Cream Cheese Frosting
- In a large bowl, mix the butter and cream cheese on medium-high until fluffy and incorporated. Add in the vanilla, powdered sugar and dehydrated strawberries. Mix until combined .
Assembly
- Take a piping bag or offset spatula and spread the frosting on each cupcake. Enjoy!
Notes
*I like to put the strawberries in a small ziplock bag for easy clean up