Delicious Strawberry Cupcakes Strawberry Frosting Recipes

STRAWBERRY CUPCAKES

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).

REAL STRAWBERRY FROSTING

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.

STRAWBERRY CUPCAKES WITH THE BEST CHOCOLATE FROSTING

Steps:

• Preheat oven to 350°F and line a cupcake tin with cupcake liners.
• In a medium bowl or stand mixer combine eggs, oil, sour cream, and buttermilk.
• Add in cake mix and mix on medium speed for 2 minutes or until the batter is pretty smooth.
• Using a ¼ measuring cup scoop the batter into the cup cake liners.
• Bake for 16-19 minutes or until a toothpick inserted comes out clean.
• Let cool, frost with my easy frosting recipe, enjoy!
• Melt butter in a microwave safe dish.
• Mix in cocoa powder. Alternate stirring in the powdered sugar and milk in increments. I like to do 1 cup powdered sugar, 1 splash of milk, stir and repeat.
• Stir in vanilla.
• Frost the cupcakes. I used a 1M Tip to get the big swirls!
• Enjoy!

STRAWBERRY CUPCAKES

Steps:

• Place the strawberries, lemon juice, and sugar in a medium bowl. Let macerate in the refrigerator while making the cupcakes. Stir occasionally.
• Preheat the oven to 350 F. Prepare a muffin pan by lining each tin with cupcake liners.
• Prepare the batter according to the box mix and then mix in the lemon juice until combined.
• Fill each muffin tin with cupcake batter until ⅔ full and bake in the oven for 16-19 minutes or until a tester comes out clean.
• Once cupcakes are done, set aside on a wire rack to cool completely.
• While cupcakes are cooling, prepare filling by placing soaked strawberries into a food processor. Pulse 4-5 times or until the strawberries resemble a chunky puree. Drain excess liquid and reserve some for the frosting if desired.
• Measure out 2 Tablespoons of strawberries puree and set aside for the frosting.
• Take each cupcake and core out a hole in the center of each cupcake. Make sure you don't core out a hole all the way through the cupcake. It should be a little hole/pocket to hold the strawberry filling.
• Fill the cupcake hole in with strawberries until they just reach the top. Set aside.
• Prepare frosting by beating butter, strawberry filling, and vanilla together until combined (use a paddle attachment if using a stand mixer).
• Slowly add in 2-3 Tablespoons heavy cream along with 3 cups of powdered sugar. If you are going to add the reserved strawberry liquid or extract, add at this time.
• Mix together until combined and the powdered sugar has been mixed in.
• Turn the mixer on high and beat for 5 minutes or until extremely light and fluffy.
• Using your favorite decorating tip, pipe each cupcake with the frosting. Top with the leftover strawberry filling or a single strawberry cut in half and then plate and serve.

DELICIOUS STRAWBERRY CUPCAKES & STRAWBERRY FROSTING

Steps:

• Preheat oven to 350'.
• Using cupcake liners, place 12 liners in a muffin pan and set to the side.
• In a medium bowl, combine flour, baking powder and salt and set a side.
• In a food processor or blender add strawberries and process until pureed.
• Empty pureed strawberries into a 1/3c measuring cup and set aside. Add rest of strawberry puree to a small bowl and set aside to use in the frosting.
• Using a electric mixer with bowl, cream butter on medium high speed until lightly fluffy.
• Gradually add sugar and continue to mix until well blended. Reduce speed to low and slowly add one egg and egg whites and mix until lightly blended.
• Add vanilla extract if using.
• Mix together milk and 1/3c strawberry puree.
• Alternate flour and milk mixture to mixer slowly ending with flour. Scrap down sides of bowl and continue to blend well.
• Using a ice cream scoop or tablespoon, add batter to prepared muffin cups.
• Bake for 20 to 25 minutes, or until lightly browned.
• Cool cupcakes completely on a wire rack before adding the frosting.
• To make the Strawberry Frosting:.
• Using a electric mixer with bowl, add 1 cup butter (soften) and salt and blend on medium high until fluffy.
• Reduce speed to low and add powdered sugar and blend well.
• Add vanilla extract and 3TBS of the strawberry puree, blend well.
• Using a knife frost the cupcakes and top with decorative candies.