Name: Fresh Strawberry Cupcakes
Prep time: 20 min
Cook time: 18 min
Total time: 98 min
Ingredients: 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; 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

Fresh Strawberry Cupcakes

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Prep Time: 20

Cook Time: 18

Total Time: 1 38

Cuisine: American

Course: Desserts

Servings: 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

Instructions

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.