Roasted Strawberry Cupcakes with Creamy Vanilla Buttercream
These nostalgic, soft & creamy cupcakes are made with fresh strawberries that are slow-roasted to bring out their natural berry flavours. Filled with strawberry puree, these cupcakes are topped with a light and fluffy vanilla buttercream made with less sugar that will remind you of eating strawberries & cream. Small-batch recipe included!
PREPARATION TIME: 1 hour 30 minutes
BAKING TIME: 50 minutes
TOTAL TIME: 2 hours 20 minutes
*For the best results, read the entire post & follow the instructions.
What do these roasted strawberry cupcakes taste like?
- Instead of using artificial flavourings, these cupcakes are made with a homemade roasted strawberry puree for a natural & strong berry flavour.
- The vanilla buttercream, although made with less sugar, is creamy, fluffy and light.
- They are nostalgic as they will remind you of the much-loved dessert, strawberries and cream. I specially created this recipe taking inspiration from it.
But first, let’s talk about why this flavourful, nostalgic and mind-blowingly delicious cupcake recipe is something you don’t want to miss.
Why are these the best roasted strawberry cupcakes ever?
Double the flavour
To give you a lovely strong strawberry flavour without needing to add any artificial flavouring, the recipe uses roasted strawberry puree that has been added to the cupcake batter and later filled into each cupcake.
The vanilla buttercream also uses roasted milk powder that helps enhance the flavour by giving it a nutty flavour and creamier texture, hence making it the best roasted strawberry cupcakes.
Texture
Although the cupcakes have a higher quantity of strawberry puree, the recipe is well-balanced to ensure that they are light and airy rather than dense.
The roasted strawberry puree filling inside and the light & creamy vanilla buttercream also help give the cupcakes a rich, creamy, and gooey texture.
Minimal Sweetness
These cupcakes have only the amount of sugar that is required to make the cupcakes tender.
Instead of adding extra sugar to the recipe overall, I reduced the sugar in the cupcake recipe and added that same amount to the puree.
Not only that, the frosting has icing sugar just enough to provide structure to the frosting without it being clawingly sweet.
Easy
These cupcakes require only basic ingredients that are readily available to you. It also uses the basic technique of creaming the ingredients.
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Key ingredients in roasted strawberry cupcakes
Roasted Strawberries
Previously, I thought of using strawberry puree by cooking blended strawberries, but I noticed that doing that reduced the moisture content and the flavour of the strawberries.
If you have done this before you may know what I mean.
As the aim of the recipe is to give you the best strawberry flavour, I roasted strawberries which reduced the moisture content without affecting the flavour and then blending it to prepare a smooth puree.
Roasting the strawberries instead, enhanced the flavour and aroma to another level.
Once roasted, the strawberries softened and the flavours & aroma deepened.
(Imagine the ripening process) because when heat is applied, the sugars absorb the juices of the strawberry and become thick giving the maximum amount of flavour.
Roasted Milk Powder
When you add this one ingredient, you make the flavours of the buttercream from go from good to phenomenal.
Just like brown butter, roasting milk powder gives a nice nuttiness to the frosting and a creamy texture. It also helps cut the sweetness.
All-purpose flour, baking powder, baking soda and salt
This recipe uses all-purpose flour rather than cake flour to help provide a firm structure to the cupcakes because you will be adding strawberry puree into the cupcake which weakens the structure.
The baking powder and baking soda help to lighten the cupcakes to make sure that the cupcakes are not dense.
Unsalted butter
This recipe uses soft yet firm unsalted butter as it not only aerates the dough while creaming but also provides flavour to the cupcakes.
Pure Vanilla Extract
The frosting recipe is best made with pure vanilla extract or good quality vanilla beans to give a natural flavour to the frosting.
Why use vanilla buttercream rather than whipped cream in this recipe?
I’m pretty sure you might be thinking why do these cupcakes use vanilla buttercream rather than whipped cream or whipped cream frosting?
There are two reasons why:
It is not flavourful
Whipped cream is generally much sweeter than vanilla buttercream as it requires way more sugar to help hold its structure.
Yes, vanilla buttercream too uses sugar, but when it’s made the right way that is when the butter is at the right texture and it’s not creamed longer than necessary, the buttercream requires much less sugar to hold its structure as compared to whipped cream.
Whipped cream can be unstable
Whipped cream is easily affected by the weather especially if it’s a hot day. Many recipes include cream cheese to cream a stable whipped cream frosting. But when you do so, the cream cheese will just take away the prominent strawberry flavour that is the main ingredient of this recipe
For that reason, the vanilla buttercream is made in such a manner that it’s creamy and light providing the same results as eating strawberries and cream.
05 tips to make the best roasted strawberry cupcakes
Use butter at the right temperature and texture
You may have heard that you should always bring your butter to room temperature for baking.
But here is the catch.
The temperature of your kitchen where you live and where I live can be completely different, so bringing it to room temperature is not the right way to go.
When the butter is anywhere between 18°C to 21°C, it is the right time to prepare the dough. But that does not mean you have to check the butter using a thermometer every time you bake.
I have this easy yet effective method for you to follow that will help you understand butter and use it the right way, making you a baking pro in no time. For this, however, you will need a thermometer.
- Place a stick or block of butter in its packaging on your kitchen counter away from the sun.
- Now every 10-15 minutes, check the butter.
- When it reaches 18°C, poke the butter with your finger.
You will find that the butter will resist your finger, and you will have to put a bit of pressure to make a dent. The butter will also be a little cool to the touch. This is when your butter is ready to be used for baking. Observe and check how the butter looks and feels at this point.
- Next, check the texture of the butter once it reaches 21°C (follow steps 1 through 3).
While doing this experiment, note down the time the butter took to reach the right temperature. So now every time you have to bake, you know how much time your butter needs to soften.
Use an oven thermometer
Using an oven thermometer is crucial in baking as you will know the real temperature of the oven which will help avoid burnt or raw cupcakes.
When the oven is at the right temperature that is the temperature specified in a recipe, the cupcakes have a nice even lift without cracks.
Read this post here to help understand and use your oven the right way.
Avoid over-mixing
When the cupcake batter or frosting is over-mixed, the butter in the recipe becomes softer, making the batter/frosting lose its structure.
This makes for dense cupcakes and unstable frosting rather than the light, fluffy and creamy texture you want.
For this reason, mix the batter until just combined and if any ingredients aren’t mixed completely, gently fold the ingredients in with a spatula till it’s just incorporated.
Weigh your ingredients
I recommend weighing your ingredients for an accurate result rather than measuring your ingredients. As baking is a science and accuracy is crucial using an accurate tool a.k.a a weighing scale for baking is the best way to go.
Read this post to understand why you should use weighing scales for baking
Weigh your cupcake batter for even cupcakes
I recommend weighing your batter into each cup of the muffin tin rather than putting it blindly or using a cookie scoop.
Doing this will ensure that each cupcake bakes evenly and doesn’t overflow or sink.
How to pipe frosting on the roasted strawberry cupcakes
- Cut and place the piping tip of your choice into the piping bag. Make sure the piping tip fits in firmly.
- Transfer the piping bag to a tall glass.
- Using a small spatula gently transfer a little of the frosting by scraping it gently on the side of the glass.
- Fill only half the piping bag with frosting as it will be much easier to pipe and the frosting won’t leak out from the back.
- Secure the piping bag with a rubber band.
- Use firm pressure to pipe the frosting onto each cupcake.
How to Roast Milk Powder
Read this post for instructions on how to roast milk powder.
Frequently Asked Questions
Why did my cupcakes sink?
Cupcakes can sink either because the butter was too soft or the oven temperature was way hotter than needed.
Read this post here to help understand and use your oven the right way.
Step-by-step instructions
For the roasted strawberry puree
For the roasted strawberry cupcakes and vanilla buttercream –
Roasted Strawberry Cupcakes with Creamy Vanilla Buttercream
Equipment
- 01 Weighing Scale
- 01 Blender or Food Processor
- 01 Corer or small knife (parring knife)
- 01 Stand mixer or handheld mixer
- 01 Sifter
- 01 Baking Tray
- 01-02 12-cup muffin tin
- 12 Standard cupcake liners
- 01 Chopping Board & Knife
- Bowls
- Spatula
Ingredients
Roasted Strawberry Puree
- 476 grams Cleaned & Hulled Strawberries* sliced into half
- 60 grams Castor Sugar
- 02 ml Pure Vanilla Extract
- 03 grams Salt
Roasted Strawberry Cupcakes
- 146 grams All-Purpose Flour
- 06 grams Baking Powder
- 03 grams Baking Soda
- 02 grams Salt
- 141 grams Castor sugar
- 146 grams Unsalted Butter, softened chopped into even cubes
- 146 grams Whole Eggs
- 130 grams Roasted Strawberry Puree
Creamy Vanilla Buttercream Frosting
- 363 grams Unsalted Butter, softened chopped into even cubes
- 408 grams Icing Sugar sifted
- 54 ml Heavy Cream, 35% or more fat content
- 05 ml Pure Vanilla Extract
- 18 grams Roasted Milk Powder*
Instructions
Preparation
- For the roasted strawberries puree -
- Clean & hull the strawberries.
- Chop each strawberry in half, and then weigh and transfer them into a bowl.
- Weigh the other ingredients in the same bowl.
- For the roasted strawberry cupcakes -
- Weigh the all-purpose flour, baking soda, baking powder and salt. Sift well and set aside.
- In a bowl of a stand mixer or handheld mixer, chop and weigh butter that is soft yet firm to the touch.
- In another bowl, weigh the sugar and set aside.
- Weigh the eggs and vanilla in a bowl and whisk till combined.
- Weigh the strawberry puree for the cupcake recipe and set aside.
- For the creamy vanilla buttercream -
- Weigh and sift the icing sugar well. Weight and mix in the roasted milk powder and set aside. No need to mix
- Weigh the softened unsalted butter and vanilla into a bowl of a stand mixer or a big bowl (if you are using a handheld mixer).
- Weigh the heavy cream and set it aside.
Method
- For the roasted strawberries | Puree & Filling -
- In a bowl, mix the chopped strawberries, castor sugar, pure vanilla extract and salt.
- Stir all the ingredients well. Cover and set aside till the juices release, for about 20 minutes or till the oven preheats.
- Preheat the oven to 180°C while the strawberries are resting.
- Transfer the strawberries to a baking tray once the berries are nice and juicy. Spread evenly on the baking tray.
- Bake the strawberries for about 30 minutes stirring well after every 10 minutes. The strawberries are ready when they are soft, and fragrant and have become darker in colour
- Once baked, let the strawberries cool completely in the tray.
- Blitz the roasted strawberries (don’t forget to add the thick juice that released during baking) once cooled till the puree is thick, smooth and lump-free.
- For the roasted strawberry cupcakes -
- Preheat the oven to 180°C and line a 12-cup muffin pan with cupcake liners and set aside.
- With a handheld or stand mixer fitted with a paddle attachment, cream the butter on low-medium speed till smooth & creamy (about 2 minutes)
- Scrape down the sides and up the bottom of the bowl with a spatula.
- Add the castor sugar and cream till fluffy on medium speed. Scrape the bowl again and cream for 10 seconds to mix well.
- With the mixer running, add the egg mixer in three batches, mixing well till the mixture forms peaks before each addition without turning off the mixer.
- Turn off the mixer once all eggs are mixed in and scrape the bowl well and cream for 10 seconds.
- Add the sifted dry ingredients into the cupcake batter and mix well till just combined on low speed.
- Add the cool strawberry puree (check the quantity in the recipe) and mix until just combined. Avoid overmixing.
- Gently fold the cupcake batter using a spatula just in case any of the ingredients haven’t mixed well.
- For even cupcakes -
- Put the bowl with the cupcake batter onto a weighing scale.
- Bring the weighing scale to zero.
- Scoop 60g of batter into each cup scraping the spoons well before scooping more cupcake batter for the next cupcake.
- Bake the cupcakes for about 20 minutes or till the centre of the cupcake springs back when touched.
- Allow them to cool in the pan for 10-15 minutes.
- Transfer them to a cooling rack or tray to cool completely before frosting.
- For the creamy vanilla buttercream -
- With a handheld or stand mixer fitted with a paddle or whisk attachment, cream the butter till creamy & smooth for about 2 to 3 minutes on medium speed.
- Add the icing sugar in three batches and cream on a low speed of 30 seconds increasing to medium speed till combined well before each addition.
- Add the heavy cream a tablespoon at a time till the frosting is not too thick. When the frosting reaches its right consistency, it will be fluffy yet holds its shape well when scooped.
- Use immediately or store it in an air-tight container in the refrigerator for about two weeks.
Decorating the cupcakes
- For the best results, I recommend chilling the cupcakes & buttercream for a minimum of 30 minutes or overnight. If you chill the buttercream overnight, make sure to let the buttercream softened before using.
- Once the cupcakes are completely cooled, using a corer or small knife make a hole in the middle of each cupcake without touching the bottom of the cupcake.
- Fill two piping bags with the frosting & puree. I used a piping tip for the buttercream.
- Fill in the cupcakes with the remaining strawberry puree till the top.
- Pipe the frosting on each cupcake generously.
- You can either top each cupcake with a fresh strawberry or drizzle any leftover strawberry puree using a piping bag.
- Enjoy!
Notes
- Strawberries - Always taste the strawberries before using them in the recipe. Make sure you are happy with the flavour of the strawberries. If it is a little sour, that's okay! The sugar in the recipe will reduce the sour flavour.
- Unsalted butter - As mentioned in the tips section, experiment and observe how long the butter comes to the right temperature and texture. Depending on the time it takes, weigh out the recipe or bring out the butter mid-way through prep.
- Roasted Milk powder - I highly recommend making the buttercream with roasted milk powder for the best flavour. If not, you can make the vanilla buttercream without it. Learn how to roast milk powder right here.
- Storage Instructions
- Roasted strawberry puree can be stored in an air-tight container or glass jar for a month.
- Frosted roasted strawberries & cream cupcakes can be stored in the refrigerator especially if the weather is warm for a week. Thaw at room temperature before consuming.
- Store the frosting in an air-tight container or clean zip lock bag in the refrigerator for a week.
- Prepared cupcakes can be kept at room temperature away from direct heat for about 2 hours. I recommend refrigerating after 2 hours to preserve the freshness.
- Make Ahead Instructions
- The roasted strawberry puree, cupcakes and buttercream can be prepared a day in advance. Store them under refrigeration overnight and thaw the cupcakes and puree before using.
- Freezing Instructions
- Unfrosted cupcakes can be frozen for 2 months. Thaw overnight in the refrigerator and then at room temperature till soft.
- Frosting can be stored and frozen in an air-tight container or clean zip-lock bag for 3 months.
- I do not recommend freezing roasted strawberry puree as it's best used when made fresh.
- Ingredient Substitution & Weighing Guide - Read it here
- Small Batch Recipe (04 cupcakes)
| Roasted Strawberry Cupcakes Ingredients | Quantity |
|---|---|
| All-Purpose Flour | 48 |
| Baking Powder | 2 |
| Baking Soda | 1 |
| Salt | 1 |
| Castor Sugar | 47 |
| Unsalted Butter, Soft | 48 |
| Whole Eggs | 48 |
| Roasted Strawberry Puree | 43 |
| Roasted Strawberries Puree Ingredients | Quantity |
|---|---|
| Cleaned & Hulled Strawberries, Sliced into half | 238 |
| Castor Sugar | 30 |
| Vanilla | 1 |
| Salt | 2 |
| Creamy Vanilla Buttercream Frosting | Quantity |
|---|---|
| Unsalted Butter, Soft | 128 |
| Icing Sugar, Sifted | 144 |
| Heavy Cream, 35% | 19 |
| Pure Vanilla Extract | 2 |
| Roasted Milk Powder | 7 |
Hi! I'm Khushali Patel, a cookie-loving professional pastry chef, recipe developer and content creator whose aim is to guide you to find more happiness in your baking journey every step of the way.
Join my email list and get ✨instant✨ access to the laughing butter community where I will share exclusive content with you that I do not share anywhere else.
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