Description
Soft and fluffy strawberry cupcakes filled with fresh chopped strawberries and topped with creamy strawberry buttercream frosting made from freeze-dried strawberries.
Ingredients
Scale
- 1 1/4 cups chopped strawberries, divided
- 2 2/3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 egg whites, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup full-fat sour cream, room temperature
- 1/2 cup whole milk, room temperature
- 1 cup freeze-dried strawberries
- 1 cup unsalted butter, softened (for frosting)
- 3 1/2 cups confectioners’ sugar
- 1/4 cup heavy cream or whole milk, room temperature
- 1 teaspoon pure vanilla extract (for frosting)
- Salt, to taste
- Fresh strawberries for garnish (optional)
Instructions
- Preheat oven to 350°F (177°C) and line a 12-cup muffin pan with liners.
- Process 1/2 cup chopped strawberries in a food processor to make a chunky puree; set aside remaining chopped strawberries.
- Whisk together cake flour, baking powder, and salt in a large bowl.
- Cream softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Add egg, egg whites, and vanilla extract; mix well.
- Mix in sour cream until slightly curdled.
- Alternate adding dry ingredients and milk to butter mixture, mixing until just combined. Fold in remaining chopped strawberries.
- Fill cupcake liners 3/4 full with batter. Bake for 21-24 minutes or until a toothpick comes out clean.
- Cool cupcakes in pan 5-10 minutes, then transfer to a wire rack to cool completely.
- Process freeze-dried strawberries into a fine powder.
- Beat softened butter for frosting until creamy. Gradually add confectioners’ sugar, strawberry powder, heavy cream, vanilla extract, and salt; beat until light and fluffy.
- Frost cooled cupcakes generously and garnish with fresh strawberries if desired.
Notes
- Do not overmix batter after adding flour to avoid tough cupcakes.
- Use room temperature butter for smooth frosting and batter.
- Allow cupcakes to cool fully before frosting to prevent melting.
- Freeze-dried strawberries intensify flavor without adding moisture.
- Frost cupcakes before freezing for best texture upon thawing.
- Substitute cake flour with all-purpose flour for denser texture.
- Use dairy-free or vegan substitutes to accommodate dietary needs.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 30g
- Sodium: 130mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 75mg
Keywords: strawberry cupcakes, creamy strawberry buttercream, fresh strawberry cupcakes, summer dessert, berry cupcakes