Best Fresh Strawberry Cupcakes With White Chocolate Buttercream Frost Recipes

REAL STRAWBERRY FROSTING

Real Strawberry Frosting image

I wanted REAL strawberry frosting for my Real Strawberry Cupcakes and could not find an acceptable recipe. I wanted an intense strawberry taste without using an extract or gelatin. I came up with this recipe using a strawberry puree reduction that is truly the strawberry-est. If you love strawberries, you'll LOVE THIS!!!

Provided by Candice

Categories Desserts Frostings and Icings

Time 40m

Yield 18

Number Of Ingredients 5

Ingredients

1 cup fresh strawberries
1 cup butter
1 cup confectioners' sugar, sifted
1 teaspoon vanilla extract
2 ½ cups confectioners' sugar, sifted, divided

Steps:

Place strawberries in a blender; puree until smooth.
Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
Beat butter with an electric mixer in a bowl until light and fluffy.
Beat 1 cup confectioners' sugar into butter until just blended.
Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended.
Repeat with 1 cup confectioners' sugar, followed by 2 tablespoons strawberry puree two more times.
Beat last 1/2 cup confectioners' sugar into mixture until just blended.

Nutrition Facts : Calories 188.7 calories, Carbohydrate 25 g, Cholesterol 27.1 mg, Fat 10.3 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 6.5 g, Sodium 73 mg, Sugar 24.3 g

FRESH STRAWBERRY CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM FROST

Fresh Strawberry Cupcakes With White Chocolate Buttercream Frost image

In Spring, a foodie's fancy lightly turns to thoughts of . . . STRAWBERRIES! In-season, beautifully red, and invitingly luscious. Now, how about a special way to prepare them? No one could be so jaded as to not be bowled over by these delicious, fresh strawberry cupcakes with white chocolate buttercream frosting, topped with more fresh berries. No, this isn't a quick and simple recipe, but neither is it terribly challenging. It does take time, but made with love, these irresistible cupcakes will reward you and your loved ones. I made them for my little girl's third birthday (double recipe!). My only regret is that there were no leftovers!

Provided by Tumerica

Categories Dessert

Time 1h20m

Yield 18 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 cups chopped strawberries (about 1-pint basket)
1 1/4 cups turbinado sugar
1 teaspoon grated lemon rind
1 tablespoon cornstarch
2 cups cake flour (not self-rising)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter (1 stick)
3 eggs
1 teaspoon vanilla
3/4 cup heavy whipping cream
6 ounces white chocolate chips (do not use "baking chips," as they are not real chocolate!) or 6 ounces white chocolate baking bar (do not use "baking chips," as they are not real chocolate!)
1/4 cup heavy whipping cream
1 cup butter (2 sticks)
1 cup confectioners' sugar (or more)
1 dozen fresh strawberries, cut in halves

Steps:

Heat oven to 350 degrees F. Line 18 standard-size muffin cups with paper liners.
Cupcakes: Mix chopped strawberries, 1/4 cup granulated sugar and lemon rind in medium-size saucepan. Cook over medium heat, stirring occasionally, 8 to 10 minutes or until sugar is dissolved. Add in corn starch mixed with a little water. Stir and cook a minute more until mixture is thickened. Spoon into a bowl; let cool completely.
Mix flour, baking powder, baking soda and salt in large bowl.
Beat together butter and remaining 1 cup turbinado sugar in medium-size bowl until fluffy, about 2 minutes. Add the eggs, one at a time, beating after each. Beat in vanilla.
On low speed, beat flour mixture into butter mixture, alternating with cream, and ending with flour. Swirl in cooled strawberry mixture to create a marble pattern. Divide batter equally among prepared muffin cups.
Bake in 350 degree F. oven for 20 to 25 minutes or until cupcakes are golden brown and they spring back when gently touched. Let cool completely before frosting them.
Frosting: Melt white chocolate in a bowl over a pot of boiling water. Remove from heat. Stir in cream, butter, and sugar. Beat on high until light, fluffy, and well mixed (until little lumps are gone and the frosting holds it shape). You may need to add more confectioners' sugar to get the right consistency--not too loose, not too firm. Cover bowl with plastic wrap and store in the refrigerator until needed.
Frost tops of cupcakes. Top each with glazed strawberry piece(s). Makes 18 cupcakes.

Nutrition Facts : Calories 334.4, Fat 24.3, SaturatedFat 14.9, Cholesterol 95.4, Sodium 222.2, Carbohydrate 26.6, Fiber 0.7, Sugar 13.2, Protein 3.4

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