Strawberry Cupcakes with Strawberry White Chocolate Buttercream

Strawberry Cupcakes with Strawberry White Chocolate Buttercream is a dessert that serves 14. For $2.33 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 1g of fat, and a total of 175 calories. 20 people were impressed by this recipe. Head to the store and pick up baking powder, egg whites, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour. It is a rather cheap recipe for fans of American food. Mother's Day will be even more special with this recipe. It is brought to you by Life Made Simple. With a spoonacular score of 49%, this dish is solid. Similar recipes are Chocolate Cupcakes with Strawberry Chip Buttercream, White Cake with Strawberry Filling and Strawberry Vanilla Buttercream Frosting, and Vanilla Cupcakes with Strawberry Filling and Strawberry Buttercream.

Servings: 14

Preparation duration: 40 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 c. granulated sugar

3 egg whites

2 tsp. vanilla extract

1 3/4 c. cake flour

2/3 c. sliced freeze dried strawberries pureed into powder

3/4 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. kosher sea salt

2/3 c. full-fat sour cream or whole milk Greek yogurt

1/2 c. whole milk

2/3 c. diced strawberries (about 1/8-inch in size)

Equipment:

muffin tray

oven

mixing bowl

stand mixer

hand mixer

whisk

toothpicks

wire rack

frying pan

pastry bag

Cooking instruction summary:

Preheat oven to 350 degrees. Line a standard size cupcake pan with liners, set aside. In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg whites one at a time, mixing after each addition. Add the vanilla extract, mix to combine. In a medium mixing bowl, whisk together the cake flour, powdered strawberries, baking powder, baking soda, and salt. With mixing speed on low, gradually alternate adding the dry ingredients along with the sour cream and milk. After all of the ingredients have been added, beat on medium for 15 seconds. Gently fold in diced strawberries. Using a large cookie scoop (#20 or 3.5 tablespoons), fill each of the liners with the batter. Place in the oven and bake for 18-22 minutes or until the centers are set. You can use a toothpick or cake tester to ensure that they are done. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Meanwhile, to make the frosting, in the bowl of a stand mixer fitted with the whisk attachment (or a large mixing bowl using a hand mixer and the whisk attachment), beat the butter until smooth and creamy, about 1 minute. Add the powdered strawberries and turn the mixing speed on low. Gradually add the powdered sugar along with the raspberry puree, white chocolate, whole milk, vanilla extract, and salt. Turn mixing speed up to high and beat for 3 minutes until fluffy. Chill in refrigerator for 15 minutes before using. Using a pastry bag fitted with a large piping tip, pipe the frosting onto the cooled cupcakes. Top with a fresh strawberry, if desired.

 

Step by step:


1. Preheat oven to 350 degrees. Line a standard size cupcake pan with liners, set aside.

2. In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat the butter and sugar until light and fluffy, about 2-3 minutes.

3. Add the egg whites one at a time, mixing after each addition.

4. Add the vanilla extract, mix to combine.

5. In a medium mixing bowl, whisk together the cake flour, powdered strawberries, baking powder, baking soda, and salt. With mixing speed on low, gradually alternate adding the dry ingredients along with the sour cream and milk. After all of the ingredients have been added, beat on medium for 15 seconds. Gently fold in diced strawberries.

6. Using a large cookie scoop (#20 or 3.5 tablespoons), fill each of the liners with the batter.

7. Place in the oven and bake for 18-22 minutes or until the centers are set. You can use a toothpick or cake tester to ensure that they are done.

8. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

9. Meanwhile, to make the frosting, in the bowl of a stand mixer fitted with the whisk attachment (or a large mixing bowl using a hand mixer and the whisk attachment), beat the butter until smooth and creamy, about 1 minute.

10. Add the powdered strawberries and turn the mixing speed on low. Gradually add the powdered sugar along with the raspberry puree, white chocolate, whole milk, vanilla extract, and salt. Turn mixing speed up to high and beat for 3 minutes until fluffy. Chill in refrigerator for 15 minutes before using.

11. Using a pastry bag fitted with a large piping tip, pipe the frosting onto the cooled cupcakes. Top with a fresh strawberry, if desired.


Nutrition Information:

Quickview
173k Calories
3g Protein
0.61g Total Fat
37g Carbs
9% Health Score
Limit These
Calories
173k
9%

Fat
0.61g
1%

  Saturated Fat
0.21g
1%

Carbohydrates
37g
12%

  Sugar
23g
26%

Cholesterol
1mg
0%

Sodium
124mg
5%

Alcohol
0.21g
1%

Get Enough Of These
Protein
3g
8%

Vitamin C
141mg
172%

Iron
2mg
15%

Selenium
8µg
13%

Manganese
0.16mg
8%

Fiber
1g
7%

Potassium
239mg
7%

Phosphorus
56mg
6%

Vitamin B2
0.08mg
5%

Calcium
38mg
4%

Folate
8µg
2%

Vitamin B12
0.12µg
2%

Copper
0.04mg
2%

Magnesium
7mg
2%

Zinc
0.23mg
2%

Vitamin B5
0.15mg
2%

Vitamin B1
0.02mg
1%

Vitamin B3
0.22mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Orange Creamsicle Vegan Semifreddo
Panzanella (Bread Salad)
Mexican chicken soup – whole 30
Paleo Pizza Crust
Grilled Flank Steak with Mustardy Potato Salad
Cheesy Prosciutto Sage Potatoes Au Gratin
Grilled Corn with Herb and Garlic Butter
Chunky Greek Salad Topped W/ Sardines
Chocolate Banana Bundt Cake
Cauliflower Enchiladas with Poblano Cream Sauce
Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

VIRUS WARNING**** If you received an e-mail with a subject line of "Badtimes," delete it immediately without reading it! It is the most dangerous E-mail virus yet. It will re-write your hard drive. Not only that, but it will scramble any disks that are even close to your computer. It will recalibrate your refrigerator's settings so all your ice cream melts and your milk curdles. It will demagnitize the strips on all your credit cards, reprogram your ATM access codes, screw up the tracking on your VCR and use subspace field harmonics to scratch any CD's you try to play. It will give your ex-boy/girlfriend your new phone number. It will mix antifreeze into your fish tank. It will drink all your beer and leave your dirty socks on the coffee table when there's company coming over. It will hide your car keys when you are late for work and interfere with your car radio so that you hear only static while stuck in traffic. Badtimes will make you fall in love with a hardened pedophile. It will give you nightmares about circus midgets. It will replace your shampoo with Nair and your Nair with Rogaine, all while dating your current boy/girlfriend behind your back and billing their hotel rendezvous to your Visa card. Badtimes will give you Dutch Elm disease. It will leave the toilet seat up and leave the hairdryer plugged in dangerously close to a full bathtub. It will not only remove the forbidden tags from your mattress and pillows, it will refill your skim milk with whole. It is insidious and subtle. It is dangerous and terrifying to behold. It is also a rather interesting shade of mauve. These are just a few of the signs. BE AFRAID! BE VERY AFRAID!

Popular Recipes
Scramble Eggs with Tomato and Scallions (Huevos Revueltos con Tomate y Cebolla)

My Colombian Recipes

Pumpkin Ice Cream

Brown Eyed Baker

Cashew Butterscotch Crispies

Cookie Madness

Turkey Pumpkin Chili

Caras Cravings

Beef Stroganoff

Eating Well