![three strawberry cupcakes with cream cheese frosting](https://cdn.statically.io/img/www.foodandwine.com/thmb/aNXsLtfNGLNQP0hkCN9XZtleAGQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/strawberry-cupcakes-with-cream-cheese-frosting-FT-RECIPE0621-69e89be5ed9645b29a760d43c205bfae.jpg)
Ingredients
Cupcakes
-
1 ½ cups freeze-dried strawberry slices (see Note)
-
2/3 cup plus 4 tablespoons granulated sugar, divided
-
½ cup (4 ounces) unsalted butter, softened
-
2 large eggs
-
1 teaspoon vanilla extract
-
1 teaspoon grated lemon zest plus 2 teaspoons fresh juice (from 1 lemon)
-
1 ½ cups (about 6 3/8 ounces) all-purpose flour
-
½ teaspoon baking powder
-
½ teaspoon fine sea salt
-
¼ teaspoon baking soda
-
½ cup whole buttermilk
-
¾ cup chopped fresh strawberries (about 6 strawberries), plus halves for garnish
Frosting
-
1 (8-ounce) pkg. cream cheese, softened
-
½ cup (4 ounces) unsalted butter, softened
-
½ teaspoon vanilla extract
-
2 ½ cups (about 10 ounces) powdered sugar
Directions
Prepare the Cupcakes
-
Preheat oven to 350°F. Process freeze-dried strawberries and 4 tablespoons of the sugar in a food processor until mixture forms a fine powder, about 1 minute. Reserve 1/4 cup powdered strawberry mixture for frosting. Set aside remaining 1/3 cup powdered strawberry mixture.
-
Beat butter and remaining 2/3 cup sugar in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla, lemon zest, and lemon juice.
-
Whisk together flour, baking powder, salt, baking soda, and 1/3 cup powdered strawberry mixture in a medium bowl. Gradually add to butter mixture alternately with buttermilk, in 3 additions, beginning and ending with flour mixture. Beat just until blended after each addition. Gently fold in chopped strawberries. Place 12 paper liners in a 12-well standard-size muffin pan. Divide batter evenly among wells (about 1/3 cup each).
-
Bake in preheated oven until a wooden pick inserted in centers comes out clean, 22 to 24 minutes. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely, about 30 minutes.
Prepare the Frosting
-
Beat cream cheese and butter in a stand mixer fitted with a paddle attachment on medium-high until pale and fluffy, about 3 minutes. Reduce speed to low, and gradually beat in vanilla, powdered sugar, and reserved 1/4 cup powdered strawberry mixture. Increase speed to medium-high, and beat until well combined and fluffy, about 1 minute. Transfer frosting to a large piping bag fitted with a 1/2-inch closed star tip. Pipe frosting evenly over cupcakes. Garnish with strawberry halves. Serve immediately, or store, covered, in refrigerator for up to 3 days.
Note
Find freeze-dried strawberry slices on nuts.com
Make Ahead
Store baked and decorated cupcakes covered, in refrigerator for up to 3 days.