Before I made these, I saw countless recipes that were basically the same and all the reviews were the same as well; blah! The recipes that had rave reviews were made with boxed cake mixes and canned strawberries so I set out to make a scrumptious strawberry cupcake completely from scratch.. and I did!
I followed those recipes to see what everyone was talking about. They were right; the cupcakes were an ugly grey color, way too dense, even denser than a muffin and too thick, and the flavor was not something I enjoyed tasting. The birds were happy though.
After a little thinking, I realized the cupcakes needed a touch of baking soda to make them lighter and fluffy to combat the denseness and a lot more puree to dramatically improve the flavor and the color, no need for any food colorings with this recipe. I thought I would spend a lot more time tweaking this recipe but the first time was perfect! These cupcakes were so good that just a little over 24 hours later, they’re all gone and the person who ate the most was my oldest son who has never liked anything strawberry.
I used the Ninja to puree the strawberries. In less than 30 seconds, I had perfectly pureed fruit. This thing is awesome!
2 cups fresh strawberries, pureed, boiled down
1 1/4 cups organic flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 TBSP ground flax seed + 1/8 tsp baking powder + 6 TBSP hot water
3/4 cup sugar
1 tsp vanilla extract
2 tsp sugar
1/2 cup safflower oil
1/2 cup whole milk
Rinse strawberries and cut off stems. Use blender or food processor to puree strawberries and 2 tsp sugar until smooth. In small pot, simmer strawberry puree until it cooks down and gets thick. This will take a little while; roughly 15 minutes or so. Stir frequently to make sure it doesn’t burn and to check progress.
In small bowl, mix ground flax seeds, 1/8 tsp baking powder and hot water. Set aside.
In medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat safflower oil, sugar, and vanilla until well mixed.
Add pureed strawberries, flour mixture, and milk to bowl of oil mixture and mix until blended well but don’t over mix.
Pour into lined muffin tin, filling each liner bout 3/4 full.
Bake at 350 for 19-22 minutes
Let cool before frosting.
Makes 12-15 cupcakes.
Cream Cheese Frosting
4 ounces cream cheese (1/2 package), softened
1/4 stick butter (2TBSP), softened
2 cups powdered sugar
1/2 tsp vanilla extract
Mix all ingredients together. You can add more powdered sugar, 1/4 cup at a time, if it isn’t thick enough.