Description
Delight in these moist and fluffy Strawberry Cupcakes, made with freeze-dried strawberries for a natural fruity flavor. Topped with a luscious strawberry cream cheese frosting, these cupcakes make a perfect sweet treat for any occasion.
Ingredients
Cupcakes
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ounce bag freeze-dried strawberries
- 3 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- ½ cup Greek yogurt
Frosting
- 8 ounce block cream cheese (softened)
- ½ cup (1 stick) unsalted butter (softened)
- 3 tablespoons freeze-dried strawberry powder (from above)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prep Pan: Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners to prepare for the cupcake batter.
- Make Strawberry Powder: Use a blender to grind the freeze-dried strawberries into a fine powder, setting aside 3 tablespoons for use in the frosting.
- Mix Dry Ingredients: In a medium bowl, whisk together the strawberry powder (except reserved 3 tablespoons), all-purpose flour, baking powder, and salt until well combined.
- Prepare Wet Ingredients: In a large bowl, whisk the eggs with granulated sugar until well blended. Add vanilla extract and vegetable oil, mixing until fully incorporated. Then stir in the Greek yogurt until the mixture is smooth.
- Combine Batter: Gently fold the dry ingredients into the wet ingredients until just combined and no lumps remain, being careful not to overmix.
- Fill Muffin Pan: Scoop or pour the batter into the lined muffin pan, filling each cup about three-quarters full to allow for rising.
- Bake Cupcakes: Bake in the preheated oven for 14-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting: In a stand mixer fitted with a whisk attachment, beat the softened cream cheese and butter on medium-high speed until smooth and fluffy.
- Add Strawberry Powder to Frosting: Mix in the reserved 3 tablespoons of freeze-dried strawberry powder until well blended.
- Add Vanilla and Sugar: Add vanilla extract and sift in the powdered sugar. Beat the mixture until the frosting is smooth, light, and fluffy.
- Chill Frosting: Transfer the frosting to a piping bag fitted with a large piping tip and chill in the refrigerator until ready to use.
- Pipe Frosting on Cupcakes: Once the cupcakes are completely cooled, pipe the strawberry cream cheese frosting onto each cupcake and serve.
Notes
- Be careful not to overmix the batter to keep the cupcakes light and fluffy.
- Make sure the cream cheese and butter are softened before beating to prevent lumps in the frosting.
- Freeze-dried strawberries add a concentrated and natural strawberry flavor without adding moisture.
- Store cupcakes in an airtight container in the refrigerator due to the cream cheese frosting; bring to room temperature before serving.
- You can substitute Greek yogurt with sour cream if preferred, for a slightly different tang.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
