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
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Preparation
Step 1
Preheat the oven to 350F and line a rimmed baking sheet with parchment paper.
Step 2
Rinse, cut the tops off, and halve the strawberries. Transfer to the baking sheet.
Step 3
Top with a good squeeze of half a lemon (not the whole half, just enough to lightly coat the strawberries) and toss to coat. Spread the strawberries even and sprinkle with sugar.
Step 4
Bake for 8 minutes, toss, then 10 minutes. Let the strawberries cool for about 15 minutes then mash enough to fill 3/4 cup – this is going in the cupcake batter.
Step 5
Reserve the rest to top the cupcakes.
Step 6
Leave the oven at 350F and insert 12 liners into a cupcake tin.
Step 7
Whisk together the flour, baking powder, and salt. Set aside.
Step 8
In a bowl of a hand or stand mixer fitted with the paddle attachment, mix together the butter and sugar on high until light and fluffy. Mix in the oil, sour cream, and the roasted mashed strawberries.
Step 9
Scrape down the bowl, then mix in the vanilla and eggs.
Step 10
Gently mix in the dry ingredients and evenly disperse the batter between the 12 liners.
Step 11
Bake for 18-20 minutes or until a toothpick in the middle comes out clean with a few moist crumbs.
Step 12
Let the cupcakes cool before frosting.
Step 13
Pulverize the freeze-dried strawberries in a food processor until you reach a fine powder. You’ll need 1/2 cup of this strawberry powder for the frosting.
Step 14
With a hand or stand mixer fitted with the paddle attachment, mix together the butter with 1 cup of powdered sugar and strawberry powder. Mix in the remaining powdered sugar 1 cup at a time.
Step 15
In between mixes, add in 1 tablespoon of milk at a time.
Step 16
Finish with the vanilla and pinch of salt.
Step 17
Frost your cupcakes with a large French star tip. Top with a slice of roasted strawberry and enjoy! Store in the refrigerator.
Step 18
Save recipe for the next time?
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.
