These strawberry cupcakes are made with fresh roasted strawberries to bring out even more sweetness and flavor! These moist cupcakes have the most amazing strawberry flavor and a creamy strawberry buttercream frosting.
WHAT YOU NEED strawberries lemon granulated sugar all purpose flour baking powder salt unsalted butter granulated sugar vegetable or canola oil sour cream vanilla extract eggs ground freeze-dried strawberries milk
1. Rinse, cut the tops off, and halve the strawberries. Transfer to the baking sheet. Top with a good squeeze of half a lemon and toss to coat. Spread out the strawberries and sprinkle with sugar. 2. Bake for 8 minutes, toss, then 10 minutes. Let the strawberries cool for about 15 minutes then mash enough to fill 3/4 cup for the cupcake batter. Reserve the rest to top the cupcakes.
3. Whisk together the flour, baking powder, and salt. 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. Scrape down the bowl, then mix in the vanilla and eggs. 4. Gently mix in the dry ingredients and evenly disperse the batter between the 12 liners. Bake for 18-20 minutes.
5. Mix together the butter with 1 cup of powdered sugar and strawberry powder. Mix in the remaining powdered sugar 1 cup at a time. In between mixes, add in 1 tablespoon of milk at a time. Finish with the vanilla and pinch of salt. 6. Frost your cupcakes with a large French star tip. Top with a slice of roasted strawberry and enjoy!