Time 47m Yield 20 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with 20 cupcake liners (for mini cupcakes, line 72 mini muffin tins). Grind strawberries into a fine powder using a coffee grinder or food processor. Whisk strawberry powder, all-purpose flour, cake flour, baking powder, baking soda, and salt together in a bowl. Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract. Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Fill lined tins with cupcake batter. Bake in preheated oven until cupcakes spring back when gently touched with a fingertip or a toothpick inserted in the center comes out clean, 16 to 18 minutes for regular cupcakes, 8 to 10 minutes for mini cupcakes.
Time 1h18m Number Of Ingredients 19 Steps:
Push the strawberry puree through a metal sieve to remove the seeds (this is optional for the cupcake batter). Add the strawberry puree to a medium saucepan over medium heat. Stir gently as the puree comes to a gentle boil. Boil for about 10-15 minutes while stirring, until the puree has reduced to about 1/3 of its original volume - 1/4 cup. Cool fully. Preheat the oven to 350F degrees and line muffin pans with muffin papers. You’ll end up with about 18 cupcakes total. In a medium bowl whisk together the cake flour, baking soda, baking powder and salt. In a large bowl beat the butter and sugar until fluffy (about 3 minutes). Beat in the egg and egg white 1 at a time. In a liquid measuring cup, whisk together 1/4 cup of reduced strawberry puree, the vanilla extract, and buttermilk. Beat about 1/3 of the flour mixture into the butter mixture, alternating with about 1/3 of the buttermilk mixture. Repeat the process until all the flour mixture and buttermilk mixture are added. Gently fold the chopped strawberries into the cupcake batter using a rubber spatula. Spoon the batter into the prepared muffin pan, filling each muffin paper about 2/3 to 3/4 full. Bake in the preheated oven for 16-19 minutes, or until the tops are set and an inserted toothpick comes out clean. Push the strawberry puree through a metal sieve to remove the seeds. (This is recommended for the frosting). Add the strawberry puree to a medium saucepan over medium heat. Stir gently as the puree comes to a gentle boil. Boil for about 15 minutes while stirring until the puree is thick like jam. Remove the pan from the heat and cool the puree fully. I typically put it in the fridge or freezer to speed up the process. In a large bowl using an electric mixer, beat the butter until fluffy (about 3 minutes). Turn the mixer down to low speed and beat in 2 cups of powdered sugar, turning the mixer up to medium speed as you incorporate the sugar. Beat in 2 tablespoons of the thick, jam-like strawberry puree. **It must be completely cold before adding to the butter, otherwise, your frosting can separate and get watery. Beat in the rest of the powdered sugar about 1/2 cup at a time until the desired sweetness is reached. If the frosting seems too thick, beat in a little cream about 1 tablespoon at a time until the desired consistency is reached. Optionally, mix in the red food coloring. Frost the cooled cupcakes with a knife, or transfer the frosting to a piping bag and pipe the cupcakes. (I used a 1M tip).
Time 40m Yield 18 Number Of Ingredients 5 Steps:
Place strawberries in a blender; puree until smooth. Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely. Beat butter with an electric mixer in a bowl until light and fluffy. Beat 1 cup confectioners’ sugar into butter until just blended. Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended. Repeat with 1 cup confectioners’ sugar, followed by 2 tablespoons strawberry puree two more times. Beat last 1/2 cup confectioners’ sugar into mixture until just blended.
Yield Makes 1 dozen Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
Yield Makes about 30 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Line 2 1/2 standard 12-cup cupcake pans with paper liners; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Fold in strawberries. Divide the batter evenly among the prepared cups so that each is about two-thirds full, about 2 ounces each. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks. Make Strawberry Meringue Buttercream and spread or pipe about 1/2 cup frosting on top of each cupcake. Garnish with strawberries, cut into halves, quarters, or left whole, depending on the size.
Time 1h15m Yield 12 Number Of Ingredients 16 Steps:
Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners. Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside. In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full. Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting. To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners’ sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.
More about “real strawberry cupcakes recipes”
Time 1h25m Yield 24 Number Of Ingredients 7 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease 24 muffin cups or line with paper muffin liners. Beat sugar, pureed strawberries, oil, eggs, and vanilla extract in a bowl with an electric mixer until smooth. Add flour, mixing until just incorporated. Stir food coloring into strawberry batter until color is even. Divide batter into prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
