Strawberry Cupcakes with Strawberry Cream Cheese Frosting
I swapped fresh strawberries with freeze-dried ones and my oh my, these babies are packed with so much flavor, plus it helps my cream cheese frosting stay stable and pretty!
Strawberry Cupcakes with Strawberry Cream Cheese Frosting
I swapped fresh strawberries with freeze-dried ones and my oh my, these babies are packed with so much flavor, plus it helps my cream cheese frosting stay stable and pretty!
Cooking Instructions
- 1
Pre-heat oven to 350 F (177 C). Line a muffin pan with paper liners. Add the freeze-dried strawberries to a blender or food processor and blend until a powder is formed. Remove 1 1/2 tablespoons for the frosting and set both aside.
- 2
In a bowl, mix together the flour, baking powder and salt. Set aside. In a bigger bowl, cream together the butter and sugar until pale color. Beat in the egg and vanilla next.
- 3
Add the dry ingredients to the wet ingredient and mix. Add the milk and mix again until a smooth batter is formed. Fold in the strawberry powder (minus 1 1/2 tablespoons) and grated coconut if desired. Fill the muffin pan about 3/4 of the way.
- 4
Bake cupcakes until a toothpick inserted in the center comes out clean, 18 minutes. Place cupcakes on a cooling wrack and cool completely before frosting.
- 5
Add all the frosting ingredients, including the reserved 1 1/2 tablespoons strawberry powder, to a medium sized bowl and mix until combined and smooth. Now mix in red gel color if using. Frost cupcakes with desired amount of frosting and enjoy!
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