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Ingredients
0 servings
For the roasted strawberries
For the roasted strawberry cupcakes

ΒΎ cupstrawberries
mashed roasted

1 Β½ cupsall purpose flour
see notes for GF option

2 tspbaking powder

ΒΌ tspsalt

6 Tbspunsalted butter
room temperature

1 cupgranulated sugar

2 Tbspvegetable oil
or canola

ΒΌ cupsour cream

1 tspvanilla extract

2eggs
large
For the strawberry frosting
Β½ cupground freeze-dried strawberries

1 cupunsalted butter
room temp

3 cupspowdered sugar

1 tspvanilla extract

2 Tbspmilk

salt
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 β 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. Youβll 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.
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