Ingredients
Strawberry Puree and Cake Ingredients
- 1 ½ cups (225 grams) chopped fresh strawberries
- 1 ½ cups (175 grams) cake flour (spooned & leveled)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup (80 ml) buttermilk (at room temperature)
- 1 ½ teaspoons pure vanilla extract
- 5 to 6 drops red food coloring (optional)
- ½ cup (115 grams) unsalted butter (softened)
- 1 cup (200 grams) granulated sugar
- 2 large eggs (at room temperature)
Strawberry Frosting Ingredients
- 1 cup (230 grams, 2 sticks) unsalted butter (softened)
- 3 cups (360 grams) powdered sugar
- 1 (0.8-ounce) bag freeze-dried strawberries
- 3 tablespoons (45 ml) heavy whipping cream or milk
- 1 teaspoon pure vanilla extract
Instructions
- Make the reduced strawberry puree: Add the chopped strawberries to a food processor or blender and blend until smooth, yielding just over ¾ cup of strawberry puree.
- Reduce the puree: Pour the strawberry puree into a medium saucepan and simmer over medium-low heat. Cook until it reduces to ⅓ cup (85 grams), stirring occasionally, approximately 30 minutes.
- Cool the reduced puree: Remove from heat and transfer the reduced strawberry mixture into a heat-proof bowl. Set aside to cool completely.
- Preheat oven and prepare pans: Preheat oven to 350°F (180°C). Line two 12-count muffin pans with 15 cupcake liners.
- Combine dry ingredients: In a large bowl, whisk together cake flour, baking powder, baking soda, and salt until evenly mixed. Set aside.
- Mix wet ingredients: In another bowl or measuring cup, whisk together buttermilk, cooled reduced strawberry puree, vanilla extract, and optional red food coloring until blended well.
- Cream butter and sugar: Using a stand mixer with paddle attachment or handheld mixer, beat softened butter with granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes.
- Add eggs: Beat in eggs one at a time, pausing to scrape down the sides and bottom of the bowl after each egg to ensure proper mixing.
- Alternate dry and wet ingredients: On low speed, mix in the dry ingredients in two additions, alternating with the buttermilk mixture, starting and ending with the dry ingredients. Mix each addition until just combined without overmixing.
- Fill cupcake liners: Distribute batter evenly among cupcake liners, filling each about two-thirds full.
- Bake cupcakes: Bake in the preheated oven for 16 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes: Remove cupcakes from oven and pans carefully. Transfer to a wire rack to cool completely before frosting.
- Prepare frosting base: Beat softened butter on medium speed until smooth using a stand mixer or handheld mixer.
- Add powdered sugar: Gradually add powdered sugar one cup at a time on low speed, mixing well after each addition.
- Make strawberry powder: Blend freeze-dried strawberries into a fine powder using a blender or food processor.
- Combine frosting ingredients: Add strawberry powder, heavy whipping cream (or milk), and vanilla extract to the butter-sugar mixture. Mix on low to medium speed until fully combined, scraping the bowl sides as needed.
- Decorate cupcakes: Pipe or spread the strawberry frosting generously onto the cooled cupcakes and serve.
Notes
- Using room temperature ingredients ensures smoother batter and better incorporation.
- Red food coloring is optional and only if you want a brighter pink color in cupcakes.
- Reducing the strawberry puree intensifies the strawberry flavor and prevents excess moisture in cupcakes.
- Freeze-dried strawberries add natural strawberry flavor and color to the frosting without extra moisture.
- Ensure cupcakes are fully cooled before frosting to prevent melting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
