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Sweet Strawberry Delights

Embark on a delightful baking journey with our ultimate homemade strawberry cupcakes. Forget bland, artificially flavored desserts; this recipe is a testament to what real, concentrated strawberry flavor can achieve. After extensive testing and meticulous refinement, we’ve perfected a cupcake that boasts an incredibly moist texture, a perfectly flat top for frosting, and a vibrant, unmistakable strawberry essence that will leave you craving more. Paired with a luscious, tangy strawberry cream cheese frosting, these cupcakes are not just a treat; they’re an experience.

An overhead view of strawberry cupcakes with pink frosting on decorative plates, surrounded by fresh strawberries and a pink cloth, with a spoon holding strawberry sauce.

The quest for the perfect strawberry cupcake is often fraught with disappointment. Many recipes fall short, delivering either a faint whisper of berry or a jarringly artificial taste. Our goal was clear from the outset: to create a cupcake where the rich, sweet, and slightly tart notes of fresh strawberries truly shine through. This wasn’t a one-afternoon endeavor; it was a dedicated process of experimentation, tasting, and tweaking over several days. We were committed to achieving a bold, natural strawberry flavor that would elevate these humble treats to bakery-quality masterpieces.

Our initial attempts began with simple strawberry purée, a natural choice, thinking it would impart a fresh, light fruit flavor. While delicious on its own, once incorporated into the batter and baked, the delicate essence of the purée almost completely vanished. The heat of the oven proved to be too strong, dulling the flavor and leaving us with what felt like a slightly pink vanilla cupcake. This setback taught us a valuable lesson: achieving intense fruit flavor in baked goods requires a more concentrated approach.

A close-up of strawberry cupcakes with pink frosting and fresh strawberries on top. One cupcake in the center has a bite taken out, revealing its moist interior. Cupcakes and strawberries are scattered in the background.

Undeterred, we moved on to a homemade strawberry reduction sauce. This method involves simmering fresh strawberry purée until much of the water evaporates, concentrating the fruit sugars and flavors significantly. This was a game-changer! The reduction lent a much deeper, more robust strawberry presence to the cupcakes. While it added an extra step to the process, the intensified berry notes were undoubtedly worth the effort, pushing us firmly in the right direction.

To truly push the strawberry flavor over the top, we introduced freeze-dried strawberries, pulverized into a fine powder. This ingredient proved to be the missing piece of the puzzle. Freeze-drying removes water but preserves almost all of the fruit’s intense flavor and natural color. When added to the batter, this powder provided an incredibly potent burst of strawberry without introducing excess moisture that could compromise the cupcake’s texture.

The ultimate winning combination emerged from layering both the homemade strawberry reduction and the vibrant freeze-dried strawberry powder. This dual approach ensures a complex, natural, and incredibly bold berry taste that is light-years beyond anything achieved with artificial extracts or boxed mixes. Every bite delivers an authentic burst of strawberry, from the tender crumb of the cupcake to the rich, creamy frosting.

A cupcake with pink strawberry frosting, topped with a fresh whole strawberry, sits on a small white plate. Blurred strawberries are visible in the background.

Beyond flavor, texture was a critical focus. We carefully adjusted the moisture content, balancing oil and sour cream to achieve a soft, fluffy crumb that avoids the dreaded gummy or overly wet texture sometimes found in fruit-based cakes. The result? Cupcakes that bake up beautifully soft, tender, and consistently flat, creating the perfect canvas for a generous swirl of our signature strawberry cream cheese frosting. And yes, you guessed it—this tangy, vibrant frosting also gets its incredible berry kick and stunning natural pink hue from even more freeze-dried strawberries. It’s the perfect, decadent finishing touch that complements the cupcake’s rich flavor profile.

When you choose to make these strawberry cupcakes, you’re not just following a recipe; you’re leveraging days of dedicated testing, refinement, and a passion for perfect flavor. We’ve done all the hard work to ensure you can bake with complete confidence, knowing that you’re about to serve up genuinely delicious cupcakes that truly taste like fresh, ripe strawberries. Get ready to impress your friends and family with these irresistible treats!

Close-up of cupcakes topped with pink strawberry frosting and fresh strawberries, arranged on a pink plate with whole strawberries around them. The background is softly blurred.

Key Ingredients & Why They’re Important for Unforgettable Strawberry Cupcakes:

Crafting these extraordinary strawberry cupcakes relies on a thoughtful selection of simple ingredients, each playing a vital role in achieving their remarkable flavor and texture. Below, you’ll find a summary of the essential components and their specific contributions to this recipe. The full recipe with precise measurements and detailed instructions can be found in the recipe card towards the end of this article.

  • Strawberry Reduction – This isn’t just cooked strawberries; it’s a carefully simmered concentrate of fresh berries. By reducing the purée, we intensify the natural sugars and acids, creating a profound, deep strawberry flavor that a raw purée simply cannot deliver. It’s the foundation for our bold berry taste and is absolutely indispensable for genuine fruit flavor that withstands baking.
  • Freeze-Dried Strawberries – A true revelation in fruit baking, these berries, when ground into a fine powder, provide an unparalleled burst of concentrated strawberry flavor and a gorgeous, natural pink hue. Unlike fresh fruit, they don’t add excess moisture to the batter, ensuring a perfect crumb. They are also essential for adding intense flavor and natural color to our cream cheese frosting, eliminating the need for artificial food dyes or extracts.
  • All-Purpose Flour + Cornstarch – This dynamic duo effectively mimics the tenderizing properties of cake flour. The cornstarch, a pure starch, reduces the protein content of the all-purpose flour, resulting in a softer, more delicate crumb. This blend ensures your cupcakes are light and airy, yet possess enough structure to support that generous swirl of frosting without crumbling.
  • Sour Cream + Oil – Achieving the ideal moist, fluffy texture without gumminess was a top priority. Our testing revealed that this precise balance of sour cream and vegetable oil is key. Sour cream adds richness and a subtle tang, contributing to the tender crumb, while the oil ensures lasting moisture, preventing the cupcakes from drying out, even a day or two after baking.
  • Strawberry Cream Cheese Frosting – The crowning glory of these cupcakes, our frosting is a creamy, tangy dream. It derives its vibrant flavor and color exclusively from freeze-dried strawberry powder, eschewing artificial extracts or colorings. It’s whipped to a smooth, pipeable consistency, offering a bright, berry-forward taste that perfectly balances the sweetness of the cupcake and elevates the entire dessert to a bakery-quality experience.
Cupcakes topped with pink strawberry frosting are arranged in rows. Some cupcakes are decorated with fresh strawberries and a drizzle of strawberry sauce. Whole strawberries are scattered among the cupcakes.

How to Make Homemade Strawberry Cupcakes: A Step-by-Step Guide

Don’t be intimidated by the idea of homemade cupcakes. Our easy-to-follow steps are designed to guide you through this strawberry cupcake recipe, ensuring success even if you’re a novice baker. Each stage is broken down to make the process enjoyable and straightforward, leading you to a batch of truly incredible strawberry cupcakes.

For the Strawberry Reduction Sauce

  1. Prep strawberries: Begin by thoroughly washing 1 pound (approximately 16 oz) of fresh strawberries. Carefully hull them, removing the green caps and any bruised spots. This ensures a clean, pure strawberry flavor in your reduction.
Top view of a food processor filled with fresh, halved strawberries on a light gray surface.
A food processor filled with a bright red, blended mixture, likely fruit puree or sauce, sits on a light gray countertop.
  1. Puree strawberries: Transfer the prepped strawberries to a blender or food processor. Blend or pulse until the strawberries are completely smooth, with no discernible chunks. You should yield approximately 2 cups of vibrant strawberry purée from this amount.
  2. Cook strawberries: Pour the smooth strawberry purée into a medium-sized saucepan. Place the saucepan over medium-low heat. This gentle heat is crucial for slowly reducing the liquid and concentrating the flavors without scorching the fruit.
  3. Simmer purée: Allow the mixture to simmer gently, stirring occasionally to prevent sticking and ensure even reduction. This process typically takes 25–30 minutes. You’ll observe the purée slowly bubbling and its volume gradually decreasing as the water evaporates.
  4. Reduce purée: Continue cooking until the purée has thickened considerably, reducing to about 1 ⅓ cups. To test for readiness, dip a spoon into the sauce; it should coat the back of the spoon without running off quickly. This thicker consistency indicates maximum flavor concentration.
  5. Cool: Remove the saucepan from the heat and allow the strawberry reduction to cool completely to room temperature before incorporating it into your cupcake batter. For this recipe, you’ll need precisely ⅔ cup (about 163g) of this intensely flavored reduced sauce.
A saucepan with a red, smooth fruit sauce or puree inside, resting on a light gray surface. The sauce coats the sides of the pan, and the handle is black with a brand name visible.

For the Strawberry Cupcakes

  1. Prep oven and muffin pan: This recipe is designed to yield 24 delicious strawberry cupcakes. Begin by preheating your oven to 350ºF (180°C). Prepare your muffin pans by lining each well with paper liners. Set the prepared pans aside while you mix the batter.
A food processor bowl filled with freeze-dried strawberries, viewed from above on a light gray surface.
A food processor with bright red powder inside sits on a light gray surface, viewed from above. The lid is off, revealing the metal blade and finely ground contents.
  1. Make strawberry powder: Place the freeze-dried strawberries into a high-speed blender or a food processor. Blend or pulse vigorously until the strawberries are completely pulverized into a very fine, vibrant pink powder. This powder is essential for intense flavor and color.
A hand pours vibrant red powder into a clear glass bowl filled with flour, creating a colorful dusting above the mixture on a light gray surface.
A large clear glass bowl containing a mixture of pale pink dry ingredients, likely flour and other powders, sits on a light gray surface.
  1. Combine dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, salt, and your freshly made strawberry powder. Whisk well to ensure all ingredients are evenly distributed, creating a uniformly pale pink mixture.
A white bowl contains two sticks of butter and a layer of granulated sugar on a light grey surface.
A white bowl containing creamed butter and sugar, with melted butter pooling in the center, sits on a light gray surface.
  1. Cream butter, sugar, and oil: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and vegetable oil. Using an electric mixer, beat these ingredients together on medium speed for 1-2 minutes until the mixture is light, fluffy, and well-creamed. This creaming process incorporates air, contributing to the cupcakes’ light texture.
A white mixing bowl filled with a creamy, pale yellow batter, topped with a dollop of sour cream and a small amount of melted butter on a light gray surface.
A hand with pink nail polish holds a spoon, adding red raspberry sauce to a white bowl filled with creamy batter.
  1. Mix in remaining wet ingredients: To the creamed butter mixture, add the room temperature egg whites, sour cream, and milk. Beat with the electric mixer on low speed just until these wet ingredients are combined and smooth. Be careful not to overmix at this stage.
  2. Mix in strawberry reduction: Gently incorporate the ⅔ cup of cooled strawberry reduction sauce into the batter. Mix just until combined, ensuring the vibrant berry flavor is evenly distributed throughout the mixture. The batter will take on a lovely light pink hue.
A white mixing bowl filled with pink batter, partially topped with a mound of dry flour mixture, sits on a light gray surface.
A white mixing bowl filled with thick, pinkish batter, speckled with small bits, sits on a light gray surface.
  1. Combine wet and dry ingredients: Gradually add the whisked flour mixture to the wet ingredients in the large bowl. Mix on low speed, or by hand with a spatula, just until the flour is fully incorporated. It’s crucial not to overmix the batter at this stage, as overmixing can lead to tough, dense cupcakes. A few small lumps are acceptable.
  2. Bake and cool: Divide the batter evenly among the prepared muffin liners, filling each cup only halfway to prevent overflow and ensure beautifully flat tops. Bake for 15-19 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Once baked, remove the cupcakes from the oven and let them cool completely on a wire rack before attempting to frost them. Cooling thoroughly is essential for the frosting to adhere properly.
A muffin tin with twelve cupcake liners filled with baked, pinkish muffins, viewed from above on a light gray surface.

For the Strawberry Cream Cheese Frosting

  1. Make strawberry powder: Just as for the cupcakes, add the freeze-dried strawberries to a high-speed blender or food processor. Process until they form a very fine powder. This powder will infuse your frosting with vibrant color and intense strawberry flavor.
  2. Whip butter and cream cheese: In a large mixing bowl, combine the softened full-fat cream cheese and unsalted butter. Using an electric mixer on medium speed, beat these together for 1-2 minutes until the mixture is light, fluffy, and thoroughly whipped. Ensure there are no lumps of cream cheese.
  3. Mix in remaining ingredients: Add the vanilla extract, salt, and 4 cups of powdered sugar to the whipped cream cheese and butter. Beat on low speed for 1-2 minutes, occasionally scraping down the sides of the bowl with a spatula, until all ingredients are fully incorporated and the frosting is smooth.
  4. Adjust as needed: Taste the frosting. If you prefer a sweeter frosting, gradually add an additional 1 cup of powdered sugar, beating until smooth after each addition, until you reach your desired sweetness level.
  5. Mix in strawberry powder: Finally, add the freeze-dried strawberry powder to the frosting. Beat on medium speed until the powder is fully incorporated, and the frosting achieves a beautiful, natural pink color and a burst of strawberry flavor.
  6. Pipe onto cupcakes: Prepare a piping bag by fitting it with your preferred piping tip (an Ateco 809 was used here for a classic swirl). Fill the bag about three-quarters full with your finished strawberry cream cheese frosting. Pipe generous swirls onto each completely cooled cupcake. For an extra touch of gourmet appeal and an additional layer of strawberry goodness, you can add a small smear of the leftover strawberry reduction sauce on top of each frosted cupcake.
A hand is piping pink strawberry frosting onto a cupcake using a piping bag. Several unfrosted and frosted cupcakes sit on a plate in the background.
A hand with pink nail polish uses a spoon to spread strawberry topping on a cupcake with pink frosting. More similarly decorated cupcakes are visible in the background on a marbled plate.
Cupcakes topped with pink strawberry frosting and fresh strawberries are arranged on a pink plate, with more cupcakes and whole strawberries in the background. A soft, light fabric is draped around the plate.

Tips for Baking the Best Strawberry Cupcakes

Achieving bakery-quality strawberry cupcakes is within your reach with a few essential tips. These small details can make a significant difference in the outcome of your baking, ensuring moist, flavorful, and beautifully presented treats every time.

  • Measure flour correctly: Accurate flour measurement is paramount in baking. The most common mistake is scooping flour directly from the bag, which can compact it and add too much to your recipe, leading to dry and dense cupcakes. Instead, use the “spoon and level” method: spoon the flour into your measuring cup until it’s overflowing, then use the back of a straight edge (like a butter knife) to level it off without packing it down. For ultimate precision, a kitchen scale is always recommended.
  • Use eggs at room temperature: This is a simple but impactful tip. Room temperature eggs emulsify much better with other ingredients like butter and sugar, creating a smoother, more cohesive batter. This results in a lighter, more uniform texture in your baked cupcakes. If you forget to take them out in advance, place eggs in a bowl of warm (not hot) water for 5-10 minutes.
  • Don’t overfill your liners: Resist the temptation to fill cupcake liners to the brim. Overfilling can cause the batter to overflow during baking, resulting in messy, oddly shaped cupcakes with undesirable domed tops. Filling each liner only halfway, as instructed, allows the cupcakes to rise perfectly, creating a beautifully flat surface ideal for frosting. Trust the process, and you’ll be rewarded with perfectly proportioned cupcakes.
  • Frost like a pro: The presentation of your cupcakes can be as important as their taste. If you’re aiming for that professional bakery look, investing in a large piping bag and a suitable piping tip—such as the Ateco 809 mentioned in this recipe—is highly recommended. These tools allow for elegant, swirled frosting designs. However, if you don’t have specialized equipment, a large zip-top bag with a corner snipped off can serve as a handy and effective substitute for piping your frosting with ease.
A close-up of vanilla cupcakes topped with pink strawberry frosting and fresh strawberries, arranged on a pink plate with whole strawberries scattered around.

How to Properly Measure Flour for Baking Success

Precision in measuring flour is one of the most critical aspects of successful baking, directly impacting the final texture of your cakes, cookies, and, of course, cupcakes. The density of flour can vary significantly depending on how it’s stored and scooped, leading to inconsistent results. While measuring cups are common, they are often less accurate than weight-based measurements. Here’s how to ensure you’re measuring correctly:

The most accurate and reliable way to measure flour is to use a kitchen scale. Weighing flour in grams eliminates guesswork and ensures consistent results every time, regardless of how packed or fluffy your flour is.

If you don’t have a kitchen scale, follow this tried-and-true method to minimize errors when using measuring cups:

  • Aerate the flour with a whisk or spoon: Before measuring, flour tends to settle and compact in its container. Use a whisk or a large spoon to gently fluff up the flour in its bag or canister. This aeration is akin to fluffing a pillow; it loosens the flour without sifting it. Only sift if your recipe explicitly calls for sifting.
  • Use a spoon to sprinkle the flour into the measuring cup: Instead of plunging your measuring cup directly into the flour, which inevitably compacts it, use a separate spoon to gently sprinkle the aerated flour into the measuring cup until it overflows. This method keeps the flour light and prevents it from becoming overly dense in the cup.
  • Use the back of a butter knife to level off the excess: Once the measuring cup is overflowing with lightly spooned flour, use the flat back of a butter knife or a similar straight edge to gently sweep across the top, leveling off any excess flour. Do not tap the cup against the counter or shake it, as this will compact the flour, defeating the purpose of the spoon-and-level method.

By following these steps, you’ll achieve a much more accurate measurement than simply scooping, leading to lighter, more tender, and consistently delicious baked goods.

Substitutions & Variations to Customize Your Cupcakes

This strawberry cupcake recipe is wonderfully versatile, allowing for minor adjustments to cater to dietary needs or personal preferences. Explore these simple substitutions and variations to make these treats uniquely yours.

  • Gluten-Free Strawberry Cupcakes: For those with gluten sensitivities or dietary restrictions, converting this recipe to a gluten-free version is straightforward. Simply use a high-quality, 1:1 gluten-free flour blend as a direct substitute for the regular all-purpose flour. We recommend King Arthur’s Gluten Free Measure for Measure Flour for its excellent performance in baked goods, ensuring your gluten-free cupcakes are just as delicious and tender as the original.
  • More Frosting: If you, like many, believe that the frosting is the best part of any cupcake, consider a delightful variation to maximize your frosting enjoyment. Once the cupcakes have completely cooled, use a small spoon or a cupcake corer to carefully hollow out a small portion from the center of each cupcake. This creates a little pocket that can then be filled with an extra dollop of your luscious strawberry cream cheese frosting before swirling more on top. It’s a sweet surprise that adds an extra layer of decadence!
A strawberry cupcake with pink strawberry frosting, partially unwrapped and with a bite taken out, sits on a small plate. Fresh strawberries are blurred in the background.

Storing Your Delicious Strawberry Cupcakes

To preserve the freshness and moisture of your beautifully baked and frosted strawberry cupcakes, proper storage is key. Following these guidelines will ensure they remain delightful for as long as possible.

For short-term storage, place your cupcakes in an airtight container at room temperature. This environment helps maintain their soft texture and prevents the frosting from drying out or becoming too stiff. Stored this way, they will remain delicious for 2 to 3 days, making them perfect for a weekend treat or a small gathering.

Can You Freeze Strawberry Cupcakes?

Absolutely! Both frosted and unfrosted strawberry cupcakes freeze beautifully, allowing you to enjoy these treats well beyond their immediate freshness. Freezing is an excellent option for meal prepping desserts or saving leftovers for future indulgence.

To freeze frosted cupcakes, first place them on a baking sheet, spaced apart, and freeze them uncovered for about 1-2 hours, or until the frosting is completely firm to the touch. This step prevents the frosting from sticking to the wrapping. Once firm, individually wrap each cupcake tightly in plastic wrap, then place them in a freezer-safe container or a large ziploc bag. This double layer of protection helps prevent freezer burn.

Unfrosted cupcakes can be wrapped individually in plastic wrap and then stored in a freezer-safe container or bag. Both frosted and unfrosted cupcakes will maintain their quality in the freezer for up to three months. When you’re ready to enjoy them, simply remove the desired number of cupcakes from the freezer and let them thaw at room temperature for a few hours. For frosted cupcakes, allowing them to thaw unwrapped can help prevent condensation from affecting the frosting.

Explore More Strawberry Desserts

If you’re a true strawberry enthusiast and these cupcakes have ignited your passion for all things berry, we have an array of other delightful strawberry recipes waiting for you to discover. From rich brownies to comforting muffins, there’s a strawberry treat for every occasion.

  • Strawberry Brownies
  • Homemade Strawberry Muffins
  • Strawberry Cake
  • Strawberry Scones
A partially eaten strawberry cupcake with pink strawberry frosting sits on a small white plate, surrounded by fresh strawberries. The cupcake’s liner is peeled back, revealing its moist, textured interior.





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Strawberry Cupcakes Recipe

By:
Beth
Prep Time:

30 minutes
Cook Time:

17 minutes
Cooling Time:

1 hour
Servings:

24
cupcakes
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These homemade strawberry cupcakes were tested over several days to get the flavor and texture just right. I experimented with strawberry purée (too mild), a reduction sauce (more flavor, totally worth the extra step), and freeze-dried strawberries (a game changer).

Ingredients

Strawberry Cupcakes


  • 1 pound fresh strawberries, reduced down to ⅔ cup, see first step

  • 1 oz (28g) freeze dried strawberries

  • 2 ½ cups (300g) all-purpose flour

  • ¼ cup (28g) cornstarch

  • 2 tsp baking powder

  • ½ tsp baking soda

  • 1 tsp salt

  • ¾ cup (170g) unsalted butter, room temperature

  • 1 ¾ cups (347g) granulated sugar

  • ½ cup (118ml) vegetable oil

  • 5 large egg whites, room temperature

  • ½ cup (114g) sour cream

  • ½ cup (118ml) milk, I used whole milk

Strawberry Cream Cheese Frosting


  • 16 oz (452g) full fat cream cheese, room temperature

  • 1 cup (226g) unsalted butter, room temperature

  • 4 tsp vanilla extract

  • 1 tsp salt

  • 4-6 cups (454–680g) powdered sugar

  • 2 oz (56g) freeze-dried strawberries

Instructions

Strawberry Reduction Sauce

  • Wash and hull 1 pound (16 oz) of fresh strawberries.
    1 pound fresh strawberries
  • Blend or puree the strawberries until smooth—you should have about 2 cups of strawberry puree.
  • Pour the puree into a medium saucepan. Set over medium-low heat.
  • Simmer the mixture, stirring occasionally, for 25–30 minutes. The puree should gently bubble and reduce in volume.
  • Continue cooking until the mixture has thickened and reduced to about 1 ⅓ cups. It will coat the back of a spoon.
  • Cool the reduction to room temperature before using. For this recipe, you’ll need ⅔ cup (163g) of the reduced sauce.

Strawberry Cupcakes

  • This recipe yields 24 cupcakes. Preheat the oven to 350ºF (180°C). Line a muffin pan with liners and set aside.
  • Add freeze-dried strawberries to a high-speed blender or food processor. Blend or pulse until the strawberries break down into a fine powder.
    1 oz (28g) freeze dried strawberries
  • In a small mixing bowl combine the flour, cornstarch, baking powder, baking soda, salt, and strawberry powder.
    2 ½ cups (300g) all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, 1 tsp salt, ¼ cup (28g) cornstarch
  • In a large mixing bowl combine the butter, sugar, and vegetable oil, beat using an electric mixer, 1-2 minutes until fluffy.
    ¾ cup (170g) unsalted butter, 1 ¾ cups (347g) granulated sugar, ½ cup (118ml) vegetable oil
  • Add in the egg whites, sour cream, and milk. Beat with the electric mixer.
    5 large egg whites, ½ cup (114g) sour cream, ½ cup (118ml) milk
  • Add in ⅔ cup strawberry reduction sauce, mix to combine.
  • Gradually add the flour mixture to the wet ingredients, mixing just until the flour is incorporated.
  • Fill the muffin liners halfway. Bake for 15-19 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cupcakes cool completely before frosting.

Strawberry Cream Cheese Frosting

  • Add freeze-dried strawberries to a high-speed blender or food processor. Blend or pulse until the strawberries break down into a fine powder.
    2 oz (56g) freeze-dried strawberries
  • Place the softened cream cheese and unsalted butter in a mixing bowl. Use an electric mixer on medium speed and beat together for 1-2 minutes, until whipped and fluffy.
    16 oz (452g) full fat cream cheese, 1 cup (226g) unsalted butter
  • Add in the vanilla extract, salt, and 4 cups of powdered sugar, beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.
    4 tsp vanilla extract, 1 tsp salt, 4-6 cups (454–680g) powdered sugar
  • Taste the frosting and if you prefer it more sweet, add in 1 more cup of powdered sugar.
  • Add in the freeze dried strawberry powder, beat on medium speed until fully incorporated.
  • Fit a piping bag with a piping tip, I used an Ateco 809. Fill the bag about 3/4 full with frosting. Pipe the frosting onto the cupcakes. Add a smear of strawberry reduction to each cupcake if desired.

Video

Nutrition

Serving: 1cupcake
|
Calories: 449kcal
|
Carbohydrates: 52g
|
Protein: 4g
|
Fat: 26g
|
Saturated Fat: 14g
|
Polyunsaturated Fat: 4g
|
Monounsaturated Fat: 6g
|
Trans Fat: 1g
|
Cholesterol: 58mg
|
Sodium: 329mg
|
Potassium: 146mg
|
Fiber: 1g
|
Sugar: 39g
|
Vitamin A: 708IU
|
Vitamin C: 54mg
|
Calcium: 60mg
|
Iron: 2mg

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.





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