Strawberry Cupcakes

Instructions

Cupcakes

Combine all cupcake ingredients in a medium bowl. Mix with a hand mixer on low for 1 minute. Mix on medium for 2 minutes.
Line 24 cupcake wells with liners or grease very well.
Divide the batter evenly between the wells.
Bake according to box directions.

Fresh Strawberry Frosting

Puree fresh strawberries in a food processor until smooth *see notes for freeze-dried strawberries. Place in a non-stick saucepan over medium heat and simmer until reduced to ⅓ cup (approximately 15 minutes) while stirring. Cool completely.
Cream butter and 1 cup of powdered sugar with a hand mixer until fluffy. Add the cooled strawberry puree and mix well.
Add powdered sugar a bit at a time until the frosting is thick and fluffy. If the mixture is too thick, heavy cream can be added 1 tablespoon at a time to reach desired consistency.
Pipe the frosting onto the cooled cupcakes.

Notes

To Make Frosting With Freeze-Dried Strawberries, substitute fresh berries with 1 cup freeze dried strawberries. Pulse the dried strawberries in a food processor to form a powder and add to the butter mixture in place of the strawberry puree.

Ensure cupcakes are completely cooled before frosting.

Ensure the puree is completely cooled before adding to the frosting.

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Nutrition Information

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