Moist cupcakes bursting with strawberry flavor. These treats have fresh strawberries folded into the batter and thickened strawberry puree mixed into the frosting.
Prep Time:
20 minutes
Cook Time:
30 minutes
Serves:
12 cupcakes
Ingredients
Reduced Strawberry Puree
1 Package (16 ounces) Driscoll's Strawberries, hulled
Frosting
1 Cup unsalted butter, room temperature
3 1/2 Cups confectioners’ sugar, sifted
1 Tbsp. heavy cream
1 Tsp. vanilla extract
1/8 Tsp. salt
12 Driscoll's Strawberries
Cupcakes
1/4 Cup unsalted butter, room temperature
1/4 Cup vegetable oil
1 Cup granulated sugar
2 large egg whites, room temperature
1 large egg, room temperature
1/2 Cup buttermilk, room temperature
1 Tsp. vanilla extract
1 3/4 Cups all-purpose flour
2 Teaspoons baking powder
1/4 Tbsp. salt
3-4 large strawberries from 1 package (16 ounces) Driscoll's Strawberries
Reduced Strawberry Puree
1
PLACE hulled strawberries into blender or food processor.
2
PUREE strawberries until smooth.
3
POUR strawberry puree into medium sauce pan.
4
COOK puree over medium heat until thick and reduced by about half and STIR occasionally.
5
CHILL in refrigerator until cool.
Cupcakes
1
PREHEAT oven to 350°F.
2
LINE a muffin pan with 12 paper liners.
3
PLACE 1/4 cup butter into bowl of an electric mixer.
4
ADD 1/4 cup vegetable oil and 1 cup granulated sugar.
5
BEAT until light and fluffy and SCRAPE sides of bowl as needed.
6
ADD 2 egg whites and 1 egg.
7
ADD 1/2 cup buttermilk, 1/4 cup reduced strawberry puree, and 1 teaspoon vanilla extract.
8
BEAT again until combined and SCRAPE sides of bowl as needed.
9
ADD 1 ¾ cup all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt.
10
BEAT just until combined. Do not over mix.
11
SET ASIDE cupcake batter.
12
FINELY DICE 2-3 large strawberries to make 2/3 cup diced strawberries.
13
FOLD diced strawberries into cupcake batter.
14
FILL paper liners full with cupcake batter.
15
BAKE for 15-18 minutes until toothpick comes out clean when inserted into middle of a cupcake.
16
ALLOW cupcakes to cool to room temperature on a wire rack.
Frosting
1
PLACE 1 cup butter into bowl of an electric mixer.
2
BEAT until smooth and creamy, about 1 minute.
3
ADD 3 ½ cups confectioners’ sugar, 2 tablespoons reduced strawberry puree, 1 tablespoon heavy cream, 1 teaspoon vanilla extract, and 1/8 teaspoon salt.
4
BEAT briefly on low and gradually INCREASE speed.
5
BEAT until fluffy, about 3 minutes.
6
PLACE frosting into a piping bag fitted with a star piping tip.
7
PIPE frosting onto cooled cupcakes.
8
PRESS one strawberry onto the top of each cupcake.
9
SERVE within 2 hours or STORE in refrigerator.
