Strawberry Cupcakes with Strawberry White Chocolate Buttercream Recipe

Strawberry Cupcakes with Strawberry White Chocolate Buttercream | lifemadesimplebakes.com

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Strawberry Cupcakes with Strawberry White Chocolate Buttercream Recipe

All-natural strawberry cupcakes with strawberry white chocolate buttercream. These pretty pink cupcakes are perfect for Valentine's Day, Easter or summer celebrations!

Prep Time40

Cook Time20

Total Time1

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 570kcal

Author: Andrea

Ingredients

1/2 cup (1 stick) unsalted butter room temperature
1 cup granulated sugar
3 egg whites
2 tsp vanilla extract
1 3/4 cup cake flour
2/3 cup sliced freeze dried strawberries pureed into powder
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher sea salt
2/3 cup full-fat sour cream or whole milk Greek yogurt
1/2 cup whole milk
2/3 cup strawberries diced, (about 1/8-inch in size)

For the Frosting

1 cup (2 sticks) unsalted butter room temperature
1 cup freeze-dried strawberries pureed into a powder
3 1/2 cup powdered sugar
3 tbsp cooked strawberry puree* see notes
2 oz white chocolate melted and at room temperature
1/2 tsp vanilla extract
1/8 tsp kosher sea salt

Instructions

Preheat oven to 350 degrees. Line a standard size cupcake pan with liners, set aside.
In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg whites one at a time, mixing after each addition. Add the vanilla extract, mix to combine.
In a medium mixing bowl, whisk together the cake flour, powdered strawberries, baking powder, baking soda, and salt. With mixing speed on low, gradually alternate adding the dry ingredients along with the sour cream and milk. After all of the ingredients have been added, beat on medium for 15 seconds. Gently fold in diced strawberries.
Using a large cookie scoop (#20 or 3.5 tablespoons), fill each of the liners with the batter. Place in the oven and bake for 18-22 minutes or until the centers are set. You can use a toothpick or cake tester to ensure that they are done. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Meanwhile, to make the frosting, in the bowl of a stand mixer fitted with the whisk attachment (or a large mixing bowl using a hand mixer and the whisk attachment), beat the butter until smooth and creamy, about 1 minute. Add the powdered strawberries and turn the mixing speed on low. Gradually add the powdered sugar along with the raspberry puree, white chocolate, whole milk, vanilla extract, and salt. Turn mixing speed up to high and beat for 3 minutes until fluffy. Chill in refrigerator for 15 minutes before using.
Using a pastry bag fitted with a large piping tip, pipe the frosting onto the cooled cupcakes. Top with a fresh strawberry, if desired.

Notes

To make the strawberry puree, in a small saucepan set over medium heat, combine 1/2 cup of diced strawberries along with 1 tablespoon granulated sugar and 1 tablespoon water. Cook until the mixture becomes thick, almost jam-like. Remove from the heat and press through a mesh sieve to remove the seeds. Let the mixture cool for 10-15 minutes before adding it to the frosting. If you need to, you can refrigerate it to help it cool in a timely manner.

- These are naturally dyed. If you want a more vibrant color you can use a drop or two of red food coloring.

- You can find freeze dried strawberries at most well-stocked grocery stores. They are usually by the raisins, prunes etc. Simply Balanced (Target), Trader Joe's, Natierra Nature's All, 365 (Whole Foods) are all options.

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