Strawberry Cupcakes with Vanilla Buttercream

5 from 1 vote

Sweet and fruity cupcakes with an easy to make creamy vanilla cashew buttercream

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Keyword: cupcakes, dessert, strawberries

Servings: cupcakes

Calories: 115.2kcal

Preheat the oven to 350 degrees and line a muffin tin with 12 muffin papers
Place the freeze-dried strawberries into a food processor or blender and process until finely ground and no large chunks of strawberry remain.
Place the egg whites in a bowl of a stand mixer and using a whisk attachment, whip until the eggs form stiff peaks. While the egg whites are whipping, combine the remaining ingredients and mix well.
Add the egg whites to the batter and gently fold until completely incorporated.
Using a ⅓ cup measuring cup, scoop out the strawberry batter equally into the muffin papers. Place the muffin tin into the oven and bake for about 30 minutes. The tops of the cupcakes will have slight cracks in them and should bounce back when touched. Remove from the oven and allow to cool completely before frosting.
Remove from the oven and allow to cool completely. While cooling, make the Vanilla Cashew Buttercream. Alternatively, the buttercream can be made up to two days in advance.