Roasted Strawberry Cupcakes
Total Time
50 minutes
Prep Time
30 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(9)
Ingredients
12 cupcakes
- 1 lb strawberries, halved and cleaned
- Half a lemon
- 2 tsp granulated sugar
- 3/4 cup mashed roasted strawberries
- 1 1/2 cups all purpose flour *see notes for GF option
- 2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp unsalted butter, room temperature
- 1 cup granulated sugar
- 2 tbsp vegetable or canola oil
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup ground freeze-dried strawberries
- 1 cup unsalted butter, room temp
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk
- Pinch of salt
How would you rate this recipe?
Preparation
Chef’s notes
GLUTEN FREE – Although I haven’t tested it, I believe this cake would do well with gluten free flour. Sub the flour with a good quality gluten free baking flour. I like Bob’s Red Mill 1-to-1 gluten free baking flour. Also make sure to spoon the flour into the measuring cup and level it off. Don’t scoop directly into the flour as this will pack it into the cup, leaving you with way too much flour and a dry cake.