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Fresh Strawberry Cupcakes

Course Desserts
Cuisine American
Keyword butter, Cake Flour, cream cheese, eggs, freeze-dried strawberries, granulated sugar, Kosher salt, light corn syrup, powdered sugar, Prairie Farms Buttermilk, strawberries, strawberry, vanilla extract, vegetable shortening
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 1 hour 38 minutes
Servings 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

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.