Out Of This World Strawberry Cupcakes Recipes

REALLY REAL STRAWBERRY CUPCAKES

REALLY Real Strawberry Cupcakes image

I've been messing around trying to make a perfect strawberry cupcake to go with the Real Strawberry Frosting I developed a couple of years ago. It's been a long road and lots of cupcakes tested and tasted along the way. The trick was NOT using puree as I do when making the frosting. Rather, grinding freeze-dried strawberries into a powder brought this cupcake recipe out of my test kitchen and into my recipe box! I am so pleased with the results!

Provided by Candice

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 47m

Yield 20

Number Of Ingredients 11

Ingredients

1 ¼ ounces freeze-dried strawberries
¾ cup all-purpose flour
¾ cup cake flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, room temperature
1 ⅓ cups white sugar
3 eggs, room temperature
1 teaspoon vanilla extract
⅔ cup whole milk, room temperature

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with 20 cupcake liners (for mini cupcakes, line 72 mini muffin tins).
Grind strawberries into a fine powder using a coffee grinder or food processor. Whisk strawberry powder, all-purpose flour, cake flour, baking powder, baking soda, and salt together in a bowl.
Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract.
Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Fill lined tins with cupcake batter.
Bake in preheated oven until cupcakes spring back when gently touched with a fingertip or a toothpick inserted in the center comes out clean, 16 to 18 minutes for regular cupcakes, 8 to 10 minutes for mini cupcakes.

Nutrition Facts : Calories 145.2 calories, Carbohydrate 21.6 g, Cholesterol 40.9 mg, Fat 5.7 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 3.3 g, Sodium 125 mg, Sugar 13.8 g

BLUSHING STRAWBERRY CUPCAKES

Blushing Strawberry Cupcakes image

Provided by Sandra Lee

Categories dessert

Time 1h

Yield 48 mini cupcakes

Number Of Ingredients 11

Ingredients

1 pound strawberries, washed and hulled
1/4 cup water
1 (18.25-ounce) box white cake mix
3 egg whites
1/3 cup canola oil
2 egg whites
1 cup sugar
Reserved strawberry puree
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Red food coloring

Steps:

Preheat the oven to 350 degrees F. Line 2 (24-count) mini muffin tins with paper liners.
In a blender combine the strawberries (reserve about 12 small strawberries for garnish, slicing each into 4) with 1/4 cup water and puree until smooth. Puree should equal about 1 3/4 cups, if not add more water. Set aside 1/4 cup of the puree for frosting.
In a large mixing bowl, using an electric mixer, beat together the cake mix, egg whites, vegetable oil, and 1 1/2 cups of pureed strawberries for 2 minutes. Scrape down the sides of bowl to make sure all the batter is well incorporated. Using a mini ice-cream scoop, fill the muffin tins about 3/4 of the way to the top. Bake until the tops are golden and a toothpick inserted in the center comes out clean, about 8 to 10 minutes. Remove the tins from the oven cool slightly before removing the muffins. Cool completely on a wire rack before frosting.
Frosting: In a mixing bowl that fits over the top of a pot of boiling water, combine all of the ingredients, except the vanilla and food coloring. Beat with hand mixer on medium speed, while mixture cooks, until peaks are formed when the beaters are lifted out of the bowl, about 7 minutes. Remove the bowl from the heat and add vanilla and red food coloring to the desired pink shade. Frost the cupcakes with the colored frosting and garnish each with a strawberry slice.

OUT-OF-THIS-WORLD CUPCAKES

Out-Of-This-World Cupcakes image

These are a cinch to bake-and even more fun to decorate! Save the decorating fun for a party activity, and let the kids top their cakes any way they want. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 5

Ingredients

1 package yellow cake mix (regular size)
1 can (16 ounces) vanilla frosting
Paste food coloring of your choice, optional
Decorating gel
Assorted toppings: sprinkles, sour straws and licorice

Steps:

Prepare cake batter according to package directions for cupcakes. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., Tint frosting with food coloring of choice. Frost cupcakes and decorate as desired with decorating gel and assorted toppings.

Nutrition Facts : Calories 174 calories, Fat 5g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 1g protein.

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