Food and Recipes Desserts Cakes Fresh Strawberry Cupcakes 2.5 (2) 2 Reviews No artificial flavors or colors are used in these strawberry cupcakes. The cupcakes are soft and airy with the delicate flavor of fresh strawberry in the cake itself, and they're each covered in a fluffy cream cheese frosting made with freeze dried strawberries, giving intense strawberry flavor and color. By Micah A Leal Micah A Leal Micah Leal is a chef and recipe developer with 5 years of professional experience in restaurants and bakeries such as Husk Restaurant and Harken Cafe & Bakery in Charleston, South Carolina. He has also developed nearly 200 recipes for SouthernLiving.com and Southern Living Magazine. Southern Living's editorial guidelines Published on February 28, 2019 Print Share Share Tweet Pin Email Photo: Micah Leal Active Time: 45 mins Total Time: 2 hrs Yield: 12 cupcakes Ingredients Fresh Strawberry Cupcakes 1 1/2 cup cake flour 1 teaspoon baking powder 1/2 teaspoon kosher salt 5 tablespoons butter, room temperature 3 tablespoons vegetable shortening 3/4 cup granulated sugar 2 eggs 3/4 cup chopped strawberry pieces 1/4 cup buttermilk 1 teaspoon vanilla extract Strawberry Frosting 1 cup freeze-dried strawberries 1 stick butter, room temperature 1/4 cup vegetable shortening 4 ounces cream cheese, room temperature 1 1/2 cups powdered sugar 1 tablespoon light corn syrup 1 teaspoon vanilla extract 1/8 teaspoon kosher salt Directions Make Fresh Strawberry Cupcakes: Preheat oven to 375°F. In a medium-sized bowl, mix together flour, baking powder, and salt. Set aside. In a stand mixer with the paddle attachment, beat together butter and vegetable shortening until smooth, about 1 minute. Add sugar and beat for 3 minutes. Add eggs one at a time, waiting until the first is fully incorporated before adding the second. Beat until light and fluffy, about 2 minutes. In a small bowl, use a fork to mash the strawberry pieces. Add the buttermilk and vanilla to the strawberries and mix well. Change the paddle attachment to the whisk attachment and add the strawberry mixture to the mixer. Whip for 3 minutes. Add dry ingredients and whip on low until well combined, about 2 minutes. Place 12 paper baking cups in a 12-cup standard-size muffin pan, and divide batter evenly among baking cups (filling about two-thirds full). Bake until a toothpick inserted into the center comes out clean, 18-20 minutes. Allow to cool completely before frosting, about 1 hour. Make Strawberry Frosting: Place freeze-dried strawberries in a blender or food processor, and blend until the strawberries are broken down into a powder. Set aside. In a mixer, beat together butter, shortening, and cream cheese until well combined, about 2 minutes. Add powdered sugar, and beat on low for 1 minute before increasing the speed to medium-high for another minute. Add corn syrup, vanilla, and salt, and beat on medium-high until very fluffy, about 4 minutes. Cover cooled cupcakes evenly with frosting. Chef's Notes Freeze-dried strawberries can be found in most grocery stores in the dried fruit section. Print