Hidden Strawberry Cupcakes with Vanilla-Strawberry Swirl Frosting Recipe courtesy of Pate Giltner Watch how to make this recipe.

Difficulty: Easy
Yield: 12 cupcakes
Nutritional Information per Serving (1 of 12): Calories 605, Total Fat 26 g, Saturated Fat 16 g, Carbohydrates 90 g, Dietary Fiber 1 g, Sugar 70 g, Protein 4 g, Cholesterol 99 mg, Sodium 186 mg
Total Time: 1 hr 30 min
Active Time: 30 min

Imagine biting into a moist, strawberry-infused cupcake that reveals a juicy fresh strawberry surprise in its center, crowned with a luscious buttercream frosting swirling vanilla and intense berry flavors. This easy recipe uses homemade strawberry puree for authentic cake flavor and freeze-dried strawberry powder for vibrant frostingperfect for delighting family and friends at your next gathering!

Cupcakes:

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter
1 cup plus 2 tablespoons granulated sugar
2 large eggs
1/2 cup whole milk
1 teaspoon pure vanilla extract
3/4 cup pureed strawberries
12 fresh strawberries, tops removed

Frosting:

2 sticks (1 cup) unsalted butter, softened
5 cups confectioners' sugar
1/2 cup powdered freeze-dried strawberries (see Cooks Note)
1/4 cup heavy cream
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt

Special Equipment:

Two regular piping bags without tips; one extra-large piping bag fitted with a decorating tip

Preheat your oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, baking powder, and salt. In another large bowl, use an electric mixer to cream the butter and granulated sugar together until the mixture is light and fluffy.
Beat in the eggs individually, ensuring each is fully combined before adding the next.
Add the milk and vanilla extract and mix well. Gradually beat in the dry flour mixture, then fold in the pureed strawberries until just combined.
Divide the batter evenly among the lined muffin cups. Bake for 20 to 25 minutes, or until the cupcakes spring back lightly when pressed and a toothpick inserted in the center comes out clean. Allow cupcakes to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.
Using a sharp knife, carve out a hole in the center of each cupcake, sized to fit a fresh strawberry. Insert a strawberry into each opening.
For the frosting, beat together the butter and confectioners' sugar in a large bowl with an electric mixer until fluffy, starting on low speed and increasing to high to minimize sugar dust.
Mix in the cream, vanilla extract, and salt until smooth.
Divide the frosting into two batches. Leave one portion plain and place it into a piping bag (no tip attached). Stir the freeze-dried strawberry powder into the second batch until fully blended, then put it in another piping bag (also without a tip).
Insert both smaller piping bags inside the larger piping bag fitted with your chosen tip, arranging them so they distribute the two frosting colors together. Pipe onto cupcakes in a swirl pattern.

Cooks Note:

To make your own strawberry powder from freeze-dried strawberries, simply place 1 to 1 1/2 cups in a blender or food processor, pulse until no lumps remain, and then measure out 1/2 cup for use.