Strawberry Cupcakes with Strawberry Buttercream
Ingredients
Cupcakes
-
8–9
large
strawberries
-
1
large
egg
-
2
egg whites
egg whites
-
2
cups
all-purpose flour
-
¼
cup
cornstarch
-
2½
teaspoons
baking powder
-
½
teaspoon
salt
-
¾
cup
unsalted butter
-
1½
cups
granulated sugar
-
3
teaspoons
pure vanilla extract
-
1
cup
whole milk
Strawberry Buttercream
-
1
cup
freeze-dried strawberries
-
1
cup
unsalted butter
-
4
cups
confectioners’ sugar
-
3
tablespoons
heavy cream
-
1
teaspoon
pure vanilla extract
-
to taste
salt
Instructions
- Preheat the oven to 350°F and line a muffin pan with cupcake liners.
- Puree 5 strawberries in a food processor until chunky and set aside.
- Chop the remaining strawberries and set aside.
- Beat the egg whites until soft peaks form and set aside.
- Sift together flour, cornstarch, baking powder, and salt in a large bowl.
- Beat the butter and sugar until creamy, then add the egg yolk and vanilla.
- Alternate adding dry ingredients and milk to the mixture, mixing until just combined.
- Fold in the egg whites, strawberry puree, and chopped strawberries.
- Fill cupcake liners halfway with batter and bake for 20-24 minutes.
- Allow cupcakes to cool before frosting.
- Process freeze-dried strawberries into a powder for the frosting.
- Beat butter until creamy, then add confectioners’ sugar, strawberry powder, cream, and vanilla.
- Mix until smooth and adjust consistency with more sugar or cream as needed.
- Frost the cooled cupcakes as desired.
Nutrition Facts (estimated)
Servings
16-17
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
150mg
Cholesterol
30mg
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