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Roasted Strawberry Cupcakes

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Roasted Strawberry Cupcakes are soft, moist vanilla cupcakes infused with roasted strawberry puree and topped with a rich, creamy roasted strawberry frosting. Roasting the berries intensifies their natural sweetness, creating an elegant dessert perfect for celebrations or everyday baking.

Ingredients

  • 2 cups fresh strawberries, hulled and halved
  • 2 tbsp granulated sugar (for roasting)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup roasted strawberry puree (for cupcakes)
  • 1 cup unsalted butter, softened (for frosting)
  • 3 1/2 cups powdered sugar
  • 1/4 cup roasted strawberry puree (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 1–2 tbsp heavy cream, if needed
  • Fresh strawberry slices, optional garnish
  • Freeze-dried strawberry crumbs, optional garnish
  • Fresh mint leaves, optional garnish

Instructions

  1. Preheat the oven to 400°F (200°C). Toss the strawberries with the granulated sugar and spread them on a parchment-lined baking sheet.
  2. Roast the strawberries for 20–25 minutes until soft and syrupy. Let them cool completely, then blend into a smooth puree.
  3. Reduce the oven temperature to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
  4. Whisk together the flour, baking powder, and salt in a medium bowl.
  5. Beat the butter and granulated sugar until light and fluffy.
  6. Add the eggs one at a time, then mix in the vanilla extract.
  7. Alternate adding the dry ingredients and milk, mixing until just combined.
  8. Gently fold in 1/4 cup of the roasted strawberry puree.
  9. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  10. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
  11. For the frosting, beat the butter until creamy. Gradually add the powdered sugar, then mix in the roasted strawberry puree and vanilla extract. Add heavy cream as needed until smooth and spreadable.
  12. Frost the cooled cupcakes and garnish with fresh strawberry slices, freeze-dried strawberry crumbs, or mint leaves if desired.

Notes

  • Roasting the strawberries concentrates their flavor and removes excess moisture for a richer taste.
  • The roasted strawberry puree can be made up to one day ahead and refrigerated.
  • Frozen strawberries can be used if thawed and drained before roasting.
  • For a flavor variation, add lemon zest, white chocolate chips, or a strawberry jam filling.
  • Store frosted cupcakes in the refrigerator for up to 4 days or freeze unfrosted cupcakes for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/roasted-strawberry-cupcakes/