Fresh Strawberry Cupcakes

Strawberry cupcakes made with Prairie Farms buttermilk and topped with a sweet strawberry cream cheese frosting and fresh strawberries.
Cuisine: American
Course: Desserts
No ratings yet
Print
Whisk Icon
Prep Time 20 minutes
Stopwatch Icon
Total Time 1 hour 38 minutes
Silverware Icon
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.

More Recipes To Try

Heart Shaped Cookie Cake

What better way to show your love than with a heart-shaped cookie cake, made with brown butter. Decorate with a fresh buttercream frosting to leave a message for your sweetheart.

Pigs in a Pretzel with Beer Cheese Dip

Pretzel-fy your pigs in a blanket and pair with our irresistibly smooth beer cheese dip for a gameday appetizer that will give fans something to cheer about.

Protein Pizza Bagel Bites

Give this frozen food favorite a fresh makeover by using our Protein Bagel recipe to make a delicious, protein-packed base for any pizza toppings you want.

Protein Bagels

You only need four ingredients to make tasty bagels that are absolutely packed with protein, thanks to Prairie Farms Cottage Cheese. Add your favorite toppings to customize to your taste.

Buffalo Chicken Sliders

We've put a classic dip in slider form, using Prairie Farms Cream Cheese to bring it all together in a spicy and satisfying game day entree.

Protein Queso Dip

Treat yourself to a deliciously creamy protein queso dip made from cottage cheese! Ideal for nachos or fresh veggies, this dip is your new go-to for protein-packed snacking.

Scroll to Top