Ingredients
Equipment
Method
Prepare Freeze-Dried Strawberry Powder
- Process the freeze-dried strawberries in a food processor until they form a fine powder. Reserve two tablespoons of this powder for your strawberry cream cheese frosting later.
Make the Strawberry Cupcakes
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper cupcake liners.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, kosher salt, baking powder, baking soda, and the remaining freeze-dried strawberry powder.
- In a separate medium bowl, combine the pureed fresh strawberries, buttermilk, vegetable oil, large egg, and pure vanilla extract.
- Pour the wet ingredients into the dry ingredients. Gently fold them together with a rubber spatula until just combined, being careful not to overmix.
- Scoop the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
- Bake for 17-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the pan from the oven and let the cupcakes cool in the pan for a few minutes, then transfer them to a wire cooling rack to cool completely.
Prepare Lemon Curd Filling
- Prepare your lemon curd. Ensure it is cool and set before filling the cupcakes; chilling it can help it thicken.
Make the Two-Tone Cream Cheese Frosting
- Ensure your unsalted butter and cream cheese are at room temperature.
- For the lemon cream cheese frosting, beat the softened butter and cream cheese together in a stand mixer until light and fluffy. Add the lemon zest, vanilla extract, and lemon extract. Gradually add the powdered sugar, mixing until smooth and creamy.
- For the strawberry cream cheese frosting, beat the softened butter and cream cheese until fluffy. Add the vanilla extract and the reserved ground freeze-dried strawberry powder. Gradually mix in the powdered sugar until fully incorporated and smooth.
- To create the two-tone swirl, lay out a piece of plastic wrap. Spoon the lemon frosting in a line down one side, and the strawberry frosting down the other side, forming two parallel logs. Gently roll the plastic wrap to bring the two colors together. Twist the ends, then snip off one end and insert this into a piping bag fitted with your desired tip.
Assemble the Easter Cupcakes
- Once the cupcakes are completely cool, use a small paring knife or a cupcake corer to carefully cut a hole in the center of each cupcake, removing a small plug.
- Spoon your cooled lemon curd into each cored hole, filling it almost to the top. Replace the cupcake plug to cover the filling.
- Pipe the two-tone frosting generously onto each cupcake using your prepared piping bag. Garnish with fresh strawberry slices, a sprinkle of lemon zest, or festive Easter sprinkles.
Nutrition
Notes
For vibrant color and flavor, source quality freeze-dried strawberries and fresh, ripe strawberries for the puree. If you don't have buttermilk, combine milk with a squeeze of lemon juice and let it sit for five minutes. Always ensure butter and cream cheese are truly softened for smooth frosting. Using good quality store-bought lemon curd is a fantastic time-saver. Store frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days. Nutrition information is estimated based on common ingredients and serving sizes and may vary.