Strawberry Cupcakes

These cupcakes are pretty, pink, and light as clouds. I use fruit purée in the batter and freeze dried strawberries whipped into a classic cream cheese frosting to give them their rosy color. As a result, every bite is a berry lover’s dream come true! 

These cupcakes are pretty, pink, and light as clouds. I use fruit purée in the batter and freeze dried strawberries whipped into a classic cream cheese frosting to give them their rosy color. As a result, every bite is a berry lover’s dream come true! 

Need to make these cute cupcakes for a crowd? Click and slide the number next to ‘servings’ on the recipe card below to match how many you’re feeding—the recipe does the math for you and adjusts the ingredients automatically— it’s that easy.

What other types of frosting works on strawberry cupcakes?

Besides this frosting, fresh whipped cream can be used to top the cupcakes, if you’re serving them right away. Or make a plain 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! Unsweetened frozen strawberries work really well in this recipe.

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These cupcakes are pretty, pink, and light as clouds. I use fruit purée in the batter and freeze dried strawberries whipped into a classic cream cheese frosting to give them their rosy color. As a result, every bite is a berry lover’s dream come true! 

Where can you buy freeze dried strawberries?

Look for freeze dried strawberries at gourmet specialty shops, online, or even Trader Joe’s.

What can be substituted for freeze-dried strawberries?

Instead of freeze-dried strawberries, you could use freeze dried raspberries or cranberries, or just omit them altogether.

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 freeze dried berries which can be pulverized and incorporated into the frosting. 

These cupcakes are pretty, pink, and light as clouds. I use fruit purée in the batter and freeze dried strawberries whipped into a classic cream cheese frosting to give them their rosy color. As a result, every bite is a berry lover’s dream come true! 

What can you do with extra egg yolks?

Since these cupcakes use egg whites, you’ll be left with some extra yolks to make my favorite sauce: Hollandaise! Pour it over tender, first-of-the-season asparagus with poached eggs for the most decadent brunch ever, or use it in my recipe for Pulled Pork Eggs Benedict. Happy Spring!

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These cupcakes are pretty, pink, and light as clouds. I use fruit purée in the batter and freeze dried strawberries whipped into a classic cream cheese frosting to give them their rosy color. As a result, every bite is a berry lover’s dream come true! 
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Strawberry Cupcakes

These cupcakes are pretty, pink, and light as clouds. I use fruit purée in the batter and freeze dried strawberries whipped into a classic cream cheese frosting to give them their rosy color. As a result, every bite is a berry lover’s dream come true! 

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 45 minutes
Servings 30 cupcakes
Calories 252 kcal

Ingredients

For the Strawberry Puree:

  • 1 pound strawberries

For the Strawberry Cake Batter:

  • 2 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon 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 vanilla extract
  • 1/2 cup whole milk at room temperature
  • 1/2 cup strawberry puree
  • 1 small drop pink or red food coloring optional

For the Strawberry Cream Cheese Frosting:

  • 1 cup freeze-dried strawberries
  • 1 (8 ounce) block cream cheese softened to room temperature (not reduced fat or fat free)
  • 1/2 cup butter room temperature (1 stick)
  • 3 cups powdered sugar
  • 1-2 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • Salt to taste

Instructions

For the Strawberry Puree:

  1. In a food process or blender, puree 1 pound strawberries (you should have about 1 cup). 

  2. In a small saucepan over medium-low heat, simmer puree until reduced by half, 25 to 30 minutes (you should have about 1/2 cup). Chill completely before adding to batter.

For the Strawberry Cupcakes:

  1. Preheat the oven to 350 degrees. Line two 12-cup cupcake pans with paper liners.

  2. Sift together cake flour, baking powder, baking soda, and salt. Set aside.

  3. Using a standing mixer fit with the whisk attachment, cream together butter and sugar on high speed until pale and fluffy, about 5 minutes. Scrape down the sides and beater as necessary.

  4. Add the egg whites and continue to beat on high until incorporated, about 2 minutes. Add sour cream and vanilla, scrape down sides and beater as necessary, and beat until combined.

  5. Reduce speed to low. Add dry ingredients in 3 batches, beating after each addition, until just incorporated. Add milk and beat until just combined (do not overmix).

  6. By hand, whisk in 1/2 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. If desired, stir in a drop of food coloring. Fill cupcake pans 2/3 full with batter.

  7. Bake for 20-22 minutes or until a toothpick inserted comes out clean with a few crumbs attached. Cool completely in pans set on a wire rack.

For the Strawberry Cream Cheese Frosting:

  1. In a food processor or blender, process dried strawberries until finely ground (you should have about 1/2 cup). Set aside.

  2. In a standing mixer fit with the paddle attachment, or with an electric mixer, beat cream cheese and butter on high speed for 1 minute, until smooth and creamy. 

  3. Add powdered sugar, finely ground dried strawberries, 1 tablespoon milk, and vanilla. Beat on medium-high speed until creamy and smooth. 

  4. Add another tablespoon of milk if desired to thin. Taste and add a pinch of salt or more as desired. Frost cooled cupcakes.

Recipe Notes

To substitute for cake flour: measure 1 cup of all-purpose flour. Remove 2 Tablespoons. Mix in 2 Tablespoons of cornstarch. Sift it. Measure 1 cup. This sifted 1 cup equals 1 cup of cake flour. I suggest doing this 3x, then remove 1/2 cup since you need 2 and 1/2 cups in this recipe.

The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Light it sit at room temperature to slightly soften for 10 minutes before assembling and frosting. Frosted cake can be frozen up to 2 months if you have room in the freezer. Thaw overnight in the refrigerator and bring to room temperature before serving.

To bake in a 9x13 pan: Simply pour the batter into a greased and lightly floured 9x13 pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.

To bake in 9-inch cake pans: Grease and lightly flour two 9-inch cake pans. Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Refrigerate for at least 45 minutes before slicing. This helps the cake keep its shape when cutting-- it could slightly fall apart without time in the fridge.

Adapted from Sally's Baking Addiction.


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1 comment

  1. Just bought a pack of fresh inviting strawberries…… Thank you !

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