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Strawberry Cupcakes

These from-scratch strawberry cupcakes are light, fluffy, bursting with strawberry flavor and are topped with a creamy Strawberry-infused cream cheese buttercream frosting.

Box mixes may taste delicious but they are packed with artificial flavor which just can’t compare to real thing.

In addition to fresh strawberries, both the cake and frosting include freeze dried strawberries, ground into a powder, to infuse real strawberry flavor throughout. Freeze dried strawberries add flavor and color without adding excess moisture, which can often be a problem when baking or making frosting with fresh fruit. You can usually find them in your grocery stores where dried fruit is sold.

 
Strawberry Cupcakes

Cupcakes

  • 1 ½ cups flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract or vanilla bean paste
  • ¼ cup melted Challenge Unsalted Butter
  • ¼ cup oil vegetable, canola or extra light olive oil
  • ½ cup sour creanm full fat or light (avoid fat free)
  • 3 Tablespoons freeze dried strawberries powder
  • ¼ cup milk, whole or low fat (avoid fat free)
  • ¼ cup strawberries fresh ripe, finely diced

Frosting

  • ½ cup (1 stick) Challenge Unsalted Butter
  • 4 oz (½ block) Challenge Cream Cheese
  • 2 Tablespoons freeze dried strawberry powder
  • 4 ½ cups powdered sugar
  • ½ teaspoon vanilla
  • ¼ teaspoon salt (if using unsalted butter)
  • ¼ cup fresh, ripe strawberries very finely chopped

Cupcakes

  • 1
    Preheat oven to 350°F.
  • 2
    In a medium bowl, add flour, baking powder, baking soda and salt. Stir together with a whisk, and set aside.
  • 3
    Using an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla, melted butter and oil, and blend.
  • 4
    Add sour cream and freeze dried strawberries powder and blend.
  • 5
    Reduce mixer speed to low and slowly add about half of the flour mixture. Add the milk, then the rest of the flour. Blend until just combined. Scrape down the side of the bowl.
  • 6
    Add the diced strawberries and blend just until fully incorporated.
  • 7
    Scoop the batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full.
  • 8
    Bake cupcakes in pre-heated oven for 12-15 minutes, or until they are just slightly golden brown on the edges and a toothpick inserted in the center of a cake comes out clean.
  • 9
    Cool in the pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.
  • 10
    Cool fully (about an hour) before frosting.

Frosting

  • 1
    In the bowl of an electric mixer fitted with the whisk attachment, beat butter (on medium speed) until completely smooth (30 seconds to a minute).
  • 2
    Add cream cheese and then continue to beat until smooth.
  • 3
    Add freeze dried strawberry powder and blend.
  • 4
    One cup at time, add 2 cups of powdered sugar, beating after each addition.
  • 5
    Add the vanilla and salt and blend.
  • 6
    While slowly mixing, add the remaining 2 ½ cups powdered sugar.
  • 7
    Add finely diced strawberries and blend.
  • 8
    Continue to blend until all ingredients are fully incorporated and the mixture is smooth and fluffy. Scrape down the sides of the bowl as needed.
  • 9
    Fill a pastry bag with the frosting and pipe onto fully cooled cupcakes.
  • 10
    Top frosted cupcakes with a fresh strawberry, if desired.

Recipe By

Glorious Treats

Glory Albin is a wife, mother, and also a few other things... a baker, crafter, photographer, floral designer, and an obsessive party planner. She loves color, design, and sweets... and really loves bringing all three of those things together! Visit her blog at glorioustreats.com