Ingredients:

  • 1 lb fresh strawberries, hulled and pureed
  • 1 tbsp lemon juice
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 1.5 cups unsalted butter
  • 0.75 cup cane sugar
  • 1 large egg, room temperature
  • 0.5 cup plain Greek yogurt
  • 1 tsp pure vanilla extract
  • 2 tbsp freeze-dried strawberry powder
  • 2.5 cups powdered sugar
  • 1 tsp heavy cream

Instructions:

  1. Puree the 1 lb of strawberries with the lemon juice. Simmer in a saucepan over medium heat for about 15 minutes until reduced to 1/2 cup and thick. Let this cool completely before using.
  2. Whisk your flour, baking powder, baking soda, and salt in a medium bowl. <small>Note: Sifting these together ensures no salt or soda clumps ruin a bite.</small>
  3. Cream the 0.5 cup butter and cane sugar until pale and fluffy. Add the egg and vanilla, beating for another minute until the mixture looks like wet silk.
  4. Alternate adding the flour mixture and the Greek yogurt/strawberry puree. Start and end with the flour. Fold gently until no streaks of white remain. Over mixing at this stage leads to tough cupcakes.
  5. Fill liners 2/3 full. Bake at 350°F (180°C) for 22 minutes until a toothpick comes out clean. The tops should spring back when lightly touched.
  6. Beat the remaining 1 cup of butter with the strawberry powder for 2 minutes. This creates a flavor infused fat base before you add the sugar.
  7. Slowly add the powdered sugar and 3 tbsp of your cooled strawberry reduction. Whip for 3 full minutes until the frosting is light and voluminous.
  8. Once the cupcakes are cold to the touch, pipe the frosting. If it feels too stiff, add the 1 tsp of heavy cream. This is the Cupcake Idea with Strawberry Frosting That Wow at First Bite Bite Lord moment where it all comes together.