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These strawberry cupcakes are cute, pink, and light as clouds. I use fruit puree in the batter and lyophilized strawberries beaten in a classic cream cheese frosting to give them their rosy color. As a result, each bite is a berry lover's dream come true.
Do you need to make these cute cupcakes for a crowd? Click and slide the number next to "servings" on the recipe card below to match the amount you're feeding (the recipe does the math for you and adjusts the ingredients automatically), it's that easy.
What other types of frosting work on strawberry cupcakes?
In addition to this frosting, you can use fresh whipped cream to top the cupcakes, if you're serving them right away. Or make a simple cream cheese frosting, if you don't have the freeze dried strawberries. Garnish with sprinkles or even a sprig of mint.
Can frozen strawberries be used to make strawberry cupcakes?
Absolutely! Sugar free frozen strawberries work really well in this recipe.
Where can you buy freeze dried strawberries?
Look for freeze dried strawberries at specialty gourmet shops, online or even at Trader Joe’s.
What can be replaced by freeze dried strawberries?
Instead of freeze-dried strawberries, you can use freeze-dried raspberries or blueberries, or just skip them entirely.
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Can you use dried strawberries for the frosting?
Unfortunately, dried strawberries won't work for this recipe because they're gummy. The trick here is to use lyophilized berries that can be powdered and incorporated into the frosting.
What can be done with additional egg yolks?
Since these cupcakes use egg whites, you will have a few extra yolks left to make my favorite sauce: Hollandaise! Pour it over tender asparagus, top of the season, with poached eggs for the most decadent brunch ever, or use it in my Benedict's recipe for Shredded Pork Eggs. Happy Spring!
These cupcakes are cute, pink, and light as clouds. I use fruit puree in the batter and lyophilized strawberries beaten in a classic cream cheese frosting to give them their rosy color. As a result, each bite is a berry lover's dream come true. Cuisine: American Preparation time: 10 minutes Cook time: 1 hour 35 minutes Total time: 1 hour 45 minutes Servings: 30 muffins Calories: 253 kcal
For the strawberry puree:
- 1 pound of strawberries
For the strawberry shortcake dough:
- 2 1/2 cups cake flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1 teaspoon salt
- 3/4 cup butter at room temperature (1 1/2 sticks)
- 1 3/4 cups granulated sugar
- 5 egg whites at room temperature
- 1/3 cup sour cream at room temperature
- 2 teaspoons of vanilla extract
- 1/2 cup whole milk at room temperature
- 1/2 cup strawberry puree
- 1 small drop of optional pink or red food coloring
For the strawberry cream cheese frosting:
- 1 cup freeze-dried strawberries
- 1 (8 ounce) room temperature softened block cheese (fat-free and fat-free)
- 1/2 cup butter at room temperature (1 stick)
- 3 cups powdered sugar
- 1-2 tablespoons of milk
- 1 teaspoon of vanilla extract
- Salt to taste
For the strawberry puree:
- In a food or blender process, puree 1 pound of strawberries (should take about 1 cup).
- In a small saucepan over medium-low heat, cook over low heat until halved, 25 to 30 minutes (should take about 1/2 cup). Chill completely before adding to dough.
For the strawberry cupcakes:
- Preheat oven to 350 degrees. Line two 12-cup cupcake pans with paper bags.
- Sift the cake flour, baking powder, baking soda, and salt. Set aside.
- Using a stand mixer with the whisk attachment, mix the butter and sugar on high speed until pale and fluffy, about 5 minutes. Scrape down sides and mixer as needed.
- Add the egg whites and continue beating over high heat until incorporated, about 2 minutes. Add sour cream and vanilla, scrape down sides and mixer as necessary, and beat until combined.
- Reduce speed to low. Add dry ingredients in 3 batches, whisking after each addition, until just incorporated. Add milk and beat until combined (do not mix too much).
- By hand, mix 1/2 cup reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The dough will be slightly thick. If desired, add a drop of food coloring. Fill the muffin cups 2/3 with the dough.
- Bake for 20-22 minutes or until an inserted toothpick comes out clean with a few crumbs. Let cool completely in pans on a wire rack.
For the strawberry cream cheese frosting:
- In a food processor or blender, process the dried strawberries until finely ground (should be about 1/2 cup). Set aside.
- In a stand mixer, place the paddle attachment, or with an electric mixer, beat cream cheese and butter on high speed for 1 minute, until smooth and creamy.
- Add powdered sugar, finely ground dry strawberries, 1 tablespoon of milk, and vanilla. Whisk on medium-high speed until creamy and smooth.
- Add another tablespoon of milk if you want to lose weight. Test and add a pinch of salt or more as desired. Frost-cooled cupcakes.
To replace cake flour: Measure out 1 cup all-purpose flour. Remove 2 tablespoons. Mix 2 tablespoons of cornstarch. Sift it. Measure 1 cup. This 1 cup sifted equals 1 cup cake flour. I suggest doing this 3 times, then remove 1/2 cup as you need 2 and 1/2 cups in this recipe. The cake layers can be baked, chilled, and covered tightly at room temperature overnight. Similarly, the frosting can be prepared and then covered and refrigerated overnight. Turn it on at room temperature to soften it a bit for 10 minutes before putting it together and frosting it. The iced cake can be frozen for up to 2 months if you have freezer space. Thaw overnight in the refrigerator and bring to room temperature before serving. Bake in a 9×13 skillet: Simply pour the dough into a greased, lightly floured 9×13 skillet and bake for 40 minutes or until a toothpick inserted in the center comes out clean. To bake in 9-inch cake pans: Lightly grease and flour two 9-inch cake pans. Pour the dough evenly into cake pans. Bake for about 24-25 minutes or until the cakes are well baked. To assemble and freeze: First, using a large serrated knife, cut a thin layer from the top of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 layer of cake on your cake stand or serving plate. Evenly coat the top with frosting. Top with the second coat and spread the remaining frosting all over the top and sides. Refrigerate for at least 45 minutes before cutting. This helps the cake keep its shape when cutting; It might crumble slightly out of time in the refrigerator. Adapted from Sally’s Baking Addiction.
Calories :: 253kcal