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a strawberry cupcake on a tray

Roasted Strawberry Cupcakes

★★★★★

4.9 from 10 reviews
  • Author: Jenna Barnard
  • Total Time: 50 minutes
  • Yield: 12 cupcakes

Description

These strawberry cupcakes are made with fresh roasted strawberries to bring out even more sweetness and flavor! So these cupcakes have the most amazing strawberry flavor with a moist texture and a creamy strawberry buttercream frosting.

Ingredients

Roasted Strawberries

  • 1 lb strawberries, halved and cleaned
  • Half a lemon
  • 2 tsp granulated sugar

Roasted Strawberry Cupcakes

  • 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

Strawberry Frosting

  • 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

Instructions

Roasted Strawberries

  1. Preheat the oven to 350F and line a rimmed baking sheet with parchment paper.
  2. Rinse, cut the tops off, and halve the strawberries. Transfer to the baking sheet.
  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.
  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.
  5. Reserve the rest to top the cupcakes.

Roasted Strawberry Cupcakes

  1. Leave the oven at 350F and insert 12 liners into a cupcake tin.
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. 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.
  4. Scrape down the bowl, then mix in the vanilla and eggs.
  5. Gently mix in the dry ingredients and evenly disperse the batter between the 12 liners.
  6. Bake for 18-20 minutes or until a toothpick in the middle comes out clean with a few moist crumbs.
  7. Let the cupcakes cool before frosting.

Strawberry Frosting

  1. 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.
  2. 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.
  3. In between mixes, add in 1 tablespoon of milk at a time.
  4. Finish with the vanilla and pinch of salt.
  5. Frost your cupcakes with a large French star tip. Top with a slice of roasted strawberry and enjoy! Store in the refrigerator.

Equipment

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. 

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: strawberry cupcakes, roasted strawberries, strawberry cupcake recipe

Find it online: https://butternutbakeryblog.com/roasted-strawberry-cupcakes/

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