Print
strawberry cupcakes on a ceramic plate

Roasted Strawberry Cupcakes

  • Author: Jenna Barnard
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12 cupcakes 1x

Description

These strawberry cupcakes are made with fresh roasted strawberries. Roasting caramelizes the strawberries, bringing out their sweetness to make the BEST strawberry cupcakes you’ve ever had!


Scale

Ingredients

Roasted Strawberries

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

Roasted Strawberry Cupcakes

  • 3/4 cup mashed roasted strawberries
  • 1 1/2 cups all-purpose flour
  • 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 Greek yogurt
  • 1 tsp vanilla extract
  • 2 large eggs

Strawberry Frosting

  • 1/2 cup ground freeze-dried strawberries
  • 1 cup unsalted butter, room temp
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 23 tbsp milk
  • Pinch of salt

Instructions

Roasted Strawberries

  1. Preheat your 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 tops of the strawberries) and sprinkle on the sugar.
  4. Bake for 8 minutes, toss, then another 8 minutes. Let the strawberries cool to room temperature 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. With an electric mixer, cream together the butter and sugar on high until light and fluffy. Mix in the oil, Greek yogurt, and then the roasted mashed strawberries.
  4. Once combined, mix in the vanilla and eggs.
  5. Fold 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. Take your freeze-dried strawberries and pulverize 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 an electric mixer, cream together your 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 if the frosting is getting to dry and thick.
  4. Finish with the vanilla and pinch of salt.
  5. Frost your cupcakes with a large French star tip when they are completely cool. Top with a slice of roasted strawberry and enjoy! Store in the refrigerator.

Keywords: strawberry cupcakes, roasted strawberries

Recipe Card powered byTasty Recipes