Fresh Strawberry Cupcakes
Strawberry cupcakes made with Prairie Farms buttermilk and topped with a sweet strawberry cream cheese frosting and fresh strawberries.
12 Cupcakes
Ingredients:
Cupcakes
- 1 1/2 Cup cake flour
- 1 Tsp baking powder
- 1/2 tsp kosher salt
- 6 Tbsp Prairie Farms Butter room temperature
- 2 Tbsp vegetable shortening
- 3/4 Cup granulated sugar
- 2 eggs
- 3/4 Cup strawberries chopped
- 1/4 Cup Prairie Farms Buttermilk
- 1 tsp vanilla extract
Strawberry Frosting
- 1 Cup freeze-dried strawberries
- 8 Tbsp Prairie Farms Butter
- 1/4 Cup vegetable shortening
- 4 oz Prairie Farms Cream Cheese room temperature
- 1 1/2 Cups powdered sugar
- 1 Tbsp light corn syrup
- 1 tsp vanilla extract
- 1/8 tsp 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 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.
- 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.
