Strawberry Surprise Cupcakes encompass strawberries in two ways with the surprise tucked inside. Lucious fresh strawberries as well as intense freeze dried strawberries ensure all the flavor is delivered.
Two thoughts going forward. I didn't add red food coloring to the cupcake batter and I should have. Unfortunately, pureed fresh fruit in baked cakes, cupcakes, etc. comes out with a grayish color. It tastes great but falls a bit short in the looks department.
The second thought is that I should have made them in the regular size pans not the jumbo. Why? Because then you could get a bite of everything, cake, filling and buttercream at once.
Several recipes on my blog also feature the Strawberry Buttercream including: Banana Split Cupcakes and Strawberry Cake - A Little Slice of Heaven.
Jump to:
Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.
Why You'll Love This Recipe
- This is really easy to make.
- A bowl, a whisk and a few measuring utensils are all that is need to make the batter.
- It will travel to picnics. If it's hot outside, I'd freeze them and let them thaw at the picnic.
- I posted the Strawberry Buttercream earlier and there is nothing that tastes more like fresh strawberries when baking than this buttercream.
- It's just packed with flavor you don't want to miss.
Recipe Ingredients
Strawberry Batter
FRONT ROW: Baking soda, baking powder, salt
MIDDLE ROW: Red food coloring, eggs & yolk, granulated sugar
BACK ROW: All-purpose flour, fresh strawberries, vegetable oil
Chocolate Ganache
Heavy cream, semisweet chocolate
Strawberry Buttercream
FRONT ROW: Milk, almond extract
MIDDLE ROW: Unsalted butter,
BACK ROW: Powdered sugar, red food coloring and freeze dried strawberries
Important Ingredients
- Red food coloring is listed as optional. I feel very important for visual appeal to the batter and the frosting.
- The ripest strawberries will give the most taste to the batter.
- Vegetable oil is listed. I use canola oil.
- Heavy cream is important to how the ganache sets up.
- The chocolate I use is Callebaut Callets #811. While they look like chocolate chips, they are pure chocolate in a shape that is easy to melt.
- Freeze dried strawberries can be found in many stores. Trader Joe's has them at the best price I've found. They are essential to the Strawberry Buttercream.
Be sure to see the recipe card below for the full ingredients & instructions.
Step by Step Instructions
Strawberry Batter
Step 1. Place the strawberries in the bowl of a processor. Step 2. Puree until smooth. Step 3. Measure 1 cup and set aside. Step 4. Whisk together the oil sugar and almond extract in a medium size bowl.
Step 5. Whisk in the whole egg and the yolk to the bowl. Step 6. Add the strawberry puree. Step 7. Whisk all together to mix well. Step 8. Combine the flour, baking powder, baking soda and salt. Add to the liquid.
Step 9. Whisk together the ingredients. Step 10. Add the food coloring if using. Step 11. Fill the muffin papers ¾ full (about ⅓ cup). Step 12. Bake as called for.
Chocolate Ganache
Step 13. Heat the cream until very, very hot but do not let it boil. Step 13. Add the chocolate. Step 14. Submerge the chocolate under the cream and let it sit for 3 or 4 minutes. Step 15. Start whisking the ganache pulling the cream into the center of the bowl. Step 16. Whisk until all of the cream and chocolate are one. Cool until thick. If it gets too thick, microwave for a few seconds.
Filling the cupcakes
Step 17. After the cupcakes have cooled completely, cut a hole in the top. Using a small knife pointed down and towards the center, go around the center of the cupcake to remove some of the cupcake to make room for the ganache. Be sure to save that piece to replace it. Step 18. Fill the hole with the ganache pretty much up to the top. Step 19. I forgot to do this but you should cut away the pointed end of the piece you removed. You only need a thin piece of cake to go seal the top. Step 20. After the tops have been replaced, pipe on the strawberry buttercream below.
Strawberry Buttercream
Step 21. A package of the freeze dried strawberries. Be sure to take the desicant out of the package before processing. Step 22. Place the strawberries and powdered sugar in the bowl of a processor. Process until they are a powder. Step 23. Combine the powder, butter and extract in a mixing bowl. Mix on low to blend. Step 24. Raise the speed to medium or medium high and until very light. Add food coloring at the end. Use a #6 open star tip in a pastry bag to pipe the buttercream on top of the cupcakes.
Recipe FAQS
Sure but it's how they are added that is important. Most fruit if pureed will turn the batter an off color, usually grayish which is why food coloring is often recommended. If whole fruit is used, it is best to freeze it (cut it up prior to if necessary) and add it to the batter frozen. That way very little juice escapes to color the batter.
No. They do not have the intensity of taste nor the properW consistency.
The main differences are how they are dried and what they taste like. Dehydrated strawberries (dried) use a process that dries them in ovens over along period of time removing some, but not all of the moisture. This method produces a leather like fruit with some taste of strawberries but not like fresh.
Freeze dried strawberries freeze the fruit first and then by placing them in a vacuum chamber the frozen water is turned into a vapor without becoming liquid. The result is crisp, crunchy texture that is airy, light and which tastes even more like fresh strawberries due to the concentration. They are perfect for baking as they don't add liquid to the recipe. The shelf life of these is almost indefinite. Freeze dried food was originally made for astronauts in space.
Expert Tips
- The freshest, darkest red strawberries will yield the most taste in the batter.
- Freeze dried strawberries are key to the strawberry buttercream.
- 100% chocolate is best for the ganache. I don't recommend chocolate chips.
- While red food coloring is optional, it sure makes the batter and buttercream look more vibrant and inviting.
- Don't whisk the chocolate ganache too enthusiastically or you will get air bubbles.
Other Tasty Fruit Forward Recipes
Love these Strawberry Surprise Cupcakes? It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating. Thank you.
Strawberry Surprise Cupcakes
Equipment
- 6 well jumbo muffin pan or 12 well regular muffin pan.
Ingredients
Strawberry Batter for Cupcakes
- 8 ounces strawberries (1 cup pureee)
- 1 cup sugar (200 grams)
- ½ cup vegetable or canola oil
- 1 large egg
- 1 large egg yolk
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon table salt
- 1 ½ cups all-purpose flour (210 grams)
- Red Food coloring as needed, optional
Chocolate Ganache
- ⅓ cup heavy cream
- 3 ounces semisweet chocolate (85 grams)
Strawberry Buttercream
- 1.2 ounce package freeze dried strawberries
- 1 ¾ cup powdered sugar (200 grams)
- ½ cup unsalted butter, softened (114 grams or 1 stick)
- ½ teaspoon almond extract
- red food coloring, optional but suggested
Instructions
Strawberry Batter for Cupcakes
- Preheat oven to 325 degrees. Line a jumbo muffin tin or a regular muffin tin with paper cups. Set aside.
- Rinse the strawberries and trim the tops off. Place them in a blender or processor and puree. There should be 1 cup of puree.
- Whisk sugar and oil until combined. Add egg and yolk, whisking to combine.
- Add the strawberry puree.
- Combine the salt, baking soda, baking powder and flour. Whisk together. Add to the above.
- Fill the cups about ¾ full.
- Bake for aboutr 25 minutes or until a tester comes out clean. Cool before continuing or these may be frozen for later.
Chocolate Ganache
- While the cupcakes are cooling, heat the cream until it is very hot but do not boil it.
- Add the chocolate and submerge it under the cream. Let it sit for 3 or 4 minutes, then whisk it to combine completely.
- Cool the ganache but don't let it set up. Set aside.
Strawberry Buttercream
- Be sure to remove the desicant from the package. Combine the freeze dried strawberries and powdered sugar in the bowl of a processor. Process until they are a pink powder.
- Place the butter, almond extract and the strawberry powdered sugar in the bowl of a mixer. Mix on low until it comes together, then raise to medium or medium high and beat until it is light and the volume has increased. Add the food coloring if using and mix in, scraping as necssary.
Assembly
- After the cupcakes have cooled completely, cut a hole in the top. Using a small knife pointed down and towards the center, go around the center of the cupcake to remove some of the cupcake to make room for the ganache. Be sure to save that piece to replace it.
- Cut away the pointed end of the piece you removed. You only need a thin piece of cake to go seal the top.
- Fill the hole with the ganache pretty much up to the top. Place the top over the ganache and press down slightly to make a flat top.
- Use a #6 open star tip in a pastry bag to pipe the buttercream on top of the cupcakes.
- The cupcakes can remain at room temperature for a couple of days. They can also be frozen. Freeze them until hard, then wrap individually in foil. Freeze up to 2 months. To thaw, unwrap them and thaw in the refrigerator for best results or at room temperature where they will, most likely, condensate a bit more but be fine.
Notes
Nutrition
Mae Duncan says
Newsletter Subscription
Helen S Fletcher says
I am not sure what you are wanting. There is a subscribe button within each post. Just click on that and fill out your email.
Jan & Chlöe says
May I just say, BEST detailed instructions I've come across, thus far.
My daughter and I enjoyed making these cupcakes as the familia enjoyed the strawberry surprise.
Thank you!
=}
Helen S Fletcher says
Hi There - happy your daughter joined you in the kitchen. And than you for the kind words.
Carolyn says
This is an excellent recipe. Super moist cupcakes, super yummy frosting. The ganache surprise is a nice addition but could easily be omitted. A really nice way to showcase strawberries.
Helen S Fletcher says
So happy you enjoyed these Carolyn.
Lynette Pruett says
Helen,
These sound delicious, and I hope to make them sometime this summer. Thanks for sharing your recipe!