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These strawberry 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.
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.
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!
For the Strawberry Puree:
- 1 pound strawberries
For the Strawberry Cake Batter:
- 2 ½ cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon Salt
- 3/4 cup butter at room temperature ( 1 ½ 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 purée
- 1 small drop pink food coloring or red food coloring, optional
For the Strawberry Puree:
- In a food process or blender, puree 1 pound strawberries (you should have about 1 cup).
- In a small saucepan over medium-low heat, simmer puree until reduced by half, 25 to 30 minutes (you should have about ½ cup). Chill completely before adding to batter.
For the Strawberry Cupcakes:
- Preheat the oven to 350 degrees. Line two 12-cup cupcake pans with paper liners.
- Sift together cake flour, baking powder, baking soda, and salt. Set aside.
- 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.
- 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.
- 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).
- By hand, whisk in ½ 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.
- 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:
- In a food processor or blender, process dried strawberries until finely ground (you should have about ½ cup). Set aside.
- 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.
- Add powdered sugar, finely ground dried strawberries, 1 tablespoon milk, and vanilla. Beat on medium-high speed until creamy and smooth.
- Add another tablespoon of milk if desired to thin. Taste and add a pinch of salt or more as desired. Frost cooled cupcakes.
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.