3cupspowdered sugarsifted if lumpy, plus more if needed
½teaspoonpure vanilla extract
1tablespoonstrawberry jam
2tablespoonsmilk OR 5-8 fresh strawberries* plus more if needed
fresh strawberriesto garnish (optional)
Instructions
For the cupcakes:
Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners and set aside.
In a medium bowl, whisk flour, baking powder and salt, set aside.
In a stand mixer with the paddle attachment, beat butter on medium-high speed for 1-2 minutes, until light and fluffy, scraping the bowl as needed. Gradually add the sugar and beat until well combined. Reduce the mixer to low and add the egg, egg whites, and vanilla extract, scraping the sides and the bottom of the bowl as needed.
With the mixer on low, add half the flour mixture, mixing until just combined. Add the milk, mixing until just combined. Add the remaining flour and mix until just combined, scraping the sides and bottom of the bowl as necessary. Using a rubber spatula, carefully fold in the chopped strawberries.
Divide the batter evenly among the prepared muffin cups (I use an ice cream scoop). Bake for 18-20 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Transfer the muffin tin to a wire rack to cool for 10 minutes, then remove the cupcakes and place directly on the rack to cool completely.
Frosting:
In a small food processor, blend ½ cup freeze dried strawberries until they turn into powder. Pour the powder into a fine mesh sieve, discarding the solids and seeds, keeping the fine powder that came through the sieve. Set the powder aside, you should have a scant ¼ cup.
With a hand mixer, or stand mixer fitted with the paddle attachment, beat butter until smooth and creamy, scraping down the sides of the bowl and the beater as necessary. Add the powdered sugar, ½ a cup at a time, beating until combined.
Add freeze dried strawberry powder, vanilla extract, jam, and either 2 tablespoons of milk OR 2 tablespoons strawberry puree. Beat on medium speed until fully combined, being sure to scrape down the sides of the bowl and beater as needed. If necessary, adjust the consistency by adding more powdered sugar to thicken, or more milk or strawberry puree to thin it out.
Video
Notes
*To use fresh strawberry puree instead of milk to thin out the frosting, add 5-8 strawberries to the food processor or blender (after using it for the freeze dried strawberries). Process the fresh strawberries until pureed. You’ll need 2-3 tablespoons of fresh strawberry puree. Freeze dried strawberries: Adding freeze dried strawberries adds a deeper strawberry flavor and a darker pink color. Serving: These are best served within one day of being made.Storage: Store in the refrigerator for up to 3 days. Let the cupcakes sit at room temperature (just enough to take the chill off) before serving.Make ahead: I recommend making these cupcakes the day that you are serving them. The frosting can be prepared up to 2 days in advance. Store the frosting tightly covered in the refrigerator and allow to sit at room temperature just long enough to soften to spreadable consistency before adding it to the cupcakes. To quickly bring eggs and milk to room temperature place the eggs in a bowl of hot tap water for about 3 minutes. Microwave the milk to take the chill off, about 10 seconds.