Fresh Strawberry Cupcakes

My husband and I have a favorite dessert at one of our local restaurants called The Vineyard. They make a very delicious Strawberry Champagne Cupcake, which is our go-to dessert when we visit. I wanted to make a special treat for him for Valentines Day, so I thought I would try to make some kind of strawberry cupcakes at home. This recipe was perfect! I paired it with my favorite strawberry frosting that I discovered last Valentines Day. 

Ingredients:

Cupcakes:
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter at room temperature
1 cup granulated sugar
1 egg
2 egg whites
2 teaspoons pure vanilla extract
1/4 cup whole milk
1 cup finely chopped strawberries 

Strawberry Buttercream Frosting:
1 cup freeze dried strawberries
1 cup fresh strawberry puree (from strawberries blended in a food processor)
3/4 cup unsalted butter nearly at room temperature
3 1/4 cups powdered sugar
1 tsp fresh lemon juice
1/4 tsp vanilla extract

Directions:

For the cupcakes:

1. Preheat oven to 350°F. Butter a 12 cup muffin tin or line with paper liners and set aside. 

2. In a medium bowl, whisk flour, baking powder and salt, set aside.
3. In a stand mixer with the paddle attachment, beat butter on medium-high speed for 2-3 minutes, until light and fluffy. Scraping the bowl as needed. Gradually add the sugar and beat until well combined.

4. Reduce the mixer to low and add the egg, egg whites, and vanilla extract. 

5. 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 of the bowl as necessary. Using a rubber spatula, carefully fold in the chopped strawberries. 

6. Divide the batter evenly among the prepared muffin cups. 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 completely before icing.

For the frosting:

1. Place freeze dried strawberries in a small resealable bag, seal bag and crush strawberries to a fine powder with a rolling pin. Sift through a fine mesh sieve into a bowl to remove seeds, set aside. 
2. Strain strawberry puree through a fine mesh sieve and measure out 3/4 cup, then pour into a small saucepan set over medium-low heat. 
3. Simmer puree, stirring occasionally until reduced by about two thirds to a 1/4 cup, about 10 - 14 minutes (measure and if it isn't quite 1/4 cup then return and continue to simmer, if it's not reduced to correct amount it will make the frosting runny). 
4. Pour reduced puree into a small bowl, then freeze or refrigerate, stirring occasionally until fully cooled. 
5. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until pale and fluffy. 
6. Mix in powdered sugar, reduced strawberry puree, freeze dried strawberry powder, lemon juice, and vanilla and continue to mix until frosting is pale and fluffy.

Store these cupcakes in the refrigerator. It helps the frosting from getting too soft. Allow them to come to room temp before serving.

Makes 12 cupcakes

Recipe Source: Celebrating Sweets
Recipe source: Cooking Classy