Ingredients
Scale
- ¾ lb strawberries (370 grams), fresh or frozen
- 1½ cups cake flour (180 grams)
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup reduced strawberry puree (60 ml), thick like jam
- 6 tablespoons whole milk (90 ml)
- 1 teaspoon vanilla extract
- 2–3 drops red food coloring, optional
- ½ cup unsalted butter (112 grams), room temperature
- 1 cup granulated sugar (200 grams)
- 2 large egg whites, NOT the whole egg
- 1 cup unsalted butter (226 grams), softened but still slightly firm to the touch
- 3–4 cups powdered sugar (330 – 440 grams)
- 2–3 tablespoons reduced strawberry puree (30–45 ml)
- ¼ teaspoon salt
- 1–2 tablespoons cream (15–30 ml), as needed
- 2–3 drops red food coloring, optional
Instructions
- Core and hull the strawberries (if fresh).
- Blend the strawberries in a food processor until smooth.
- Sift the puree through a metal sifter to remove seeds, pressing with a spoon to aid the process. Discard the seeds.
- Heat the puree in a saucepan over medium heat, bringing it to a gentle boil and stirring constantly. Continue until thickened, about 25 minutes. Allow to cool completely before using.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the strawberry puree is thick for the best cupcake and frosting consistency.
Use completely cooled puree to prevent melting the butter when mixing.
Adjust the food coloring based on desired color intensity.
- Prep Time: 60 minutes
- Cook Time: 210 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg