Roasted strawberry cupcakes

Name: Roasted strawberry cupcakes
Cuisine: American
Ingredients: 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

17 steps

Updated at: Thu, 17 Aug 2023 07:00:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories6020.3 kcal (301%)

Total Fat295.1 g (422%)

Carbs830.9 g (320%)

Sugars633.7 g (704%)

Protein42.4 g (85%)

Sodium2019.5 mg (101%)

Fiber29.4 g (105%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

Instructions

For the roasted strawberries

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.

For the roasted strawberry 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.

For the strawberry 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.