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Ingredients
Scale
- 2 cups All-purpose flour
- 3/4 cup Cake flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Unsalted butter, room temperature
- 2 TBSP Oil (canola or vegetable)
- 1 cup White granulated sugar
- 2 Large eggs, room temperature
- 1 tsp Pure vanilla extract
- 1 oz Freeze-dried strawberries, ground to a fine crumb
- 1 cup Lightly pureed strawberries
- 1 tsp White granulated sugar
- 3/4 cup Buttermilk, room temperature
- 1 cup Unsalted butter, room temperature
- 8 oz Cream cheese, room temperature
- 3 cups Powdered sugar
- 1/4 cup Ground freeze-dried strawberries
- 1 tsp Pure vanilla extract
- 6 Strawberries, cut into small pieces
- 1 tsp White granulated sugar
Instructions
- Prepare the strawberry puree and set aside.
- Preheat the oven to 350°F (175°C) and line a muffin tin.
- Sift together dry ingredients in a large bowl.
- Beat butter, oil, and sugar; then add eggs and mix.
- Gradually incorporate dry mixture and buttermilk until combined.
- Fill muffin tins with batter and bake for 16-18 minutes.
- Cool the cupcakes before frosting with cream cheese mixture.
- Top with prepared strawberries for serving.
Notes
Ensure all ingredients are at room temperature.
Mix just until combined to keep cupcakes tender.
Consider using raspberries or blueberries for a berry mix.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg