Easy to make Strawberry Cupcakes without the boxed cake mix, freeze dried strawberries, strawberry extract, or gelatin! The secret to getting the strawberry flavor is reducing the strawberry puree into a thick liquid. This one easy step makes all the difference and can be done ahead of time.
8ouncesstrawberries(can be frozen and thawed or fresh)
Strawberry Cupcakes
1 ½cupsall purpose flour
1 ½teaspoonbaking powder
¼teaspoon salt
½cupbutter, softened(one stick)
¾cupsugar
2largeeggs
⅓cupmilk
1teaspoonvanilla
Strawberry Frosting
6tablespoonsbutter, softened
4ouncescream cheese, softened
3cups powdered sugar
strawberries for garnish, optional
Instructions
Preheat oven to 350 degrees. Line muffin tin with 12 cupcake liners; set aside.
To make the strawberry concentrate, puree 8 ounces of strawberries in either a blender or food processor. Pour the mixture into a small saucepan over medium heat. Bring to a boil and reduce to simmer. Simmer over low heat until mixture thickens to about half its size, stirring frequently, about 15-20 minutes. Set aside to cool.
To make the strawberry cupcakes, whisk together the flour, baking powder, and salt in a medium bowl; set aside. In a large bowl or stand up mixer, cream together the butter and sugar until fluffy. Beat in the eggs, milk, ⅓ cup of strawberry concentrate, and vanilla. Pour in the dry ingredients and stir to combine.
Divide the batter evenly among the muffin liners. Bake for 20-25 minutes, or until toothpick inserted in middle of cupcake comes out clean. Cool on wire baking rack completely before adding frosting.
To make the strawberry frosting, use a handheld mixer to cream together the butter and cream cheese until well combined. Add in 2 tablespoons of the strawberry concentrate and mix to combine. Add in the powdered sugar and mix until frosting is well combined. Frost the cupcakes as desired and garnish with a strawberry.
Notes
The strawberry concentrate for this recipe can be made a couple of days in advance and refrigerated until ready. This entire recipe can be made up to two days in advance and refrigerated until ready to serve.