#strawberryfrosting

This strawberry frosting recipe is the best! It is so light, fluffy, and smooth with real strawberry flavor! The frosting uses the Swiss meringue method to create an extremely soft texture.

It’s always great to have an outstanding recipe for simple vanilla cupcakes in your repertoire and this one is a winner! Pair it with light and fluffy fresh strawberry buttercream frosting and you’ve got yourself a ticket to cupcake happiness!

These Airfryer Strawberry Cupcakes are a delightful treat with a burst of strawberry flavor. They're easy to make in your air fryer and topped with a luscious creamy strawberry frosting.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 cup fresh strawberries, mashed. 1/4 cup vegetable oil. 1/4 cup milk. 1 egg. 1 tsp baking powder. 1/2 tsp vanilla extract. 1/4 tsp salt. For the Frosting:. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 1/4 cup fresh strawberries, pureed. 1/2 tsp vanilla extract.

Instructions: Mix flour, baking powder, and salt together in a bowl with a whisk. Mix the egg and sugar in a different bowl until they are smooth. Melt the strawberries and mix them in with the oil, milk, and vanilla extract. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. For 5 minutes, heat your air fryer up to 320F 160C. Put paper liners in the cupcake molds and fill each one about two thirds of the way to the top with cupcake batter. Leave some space between the cupcake molds when you put them in the hot air fryer basket. For 12 to 15 minutes, or until a toothpick stuck in the middle comes out clean, air fry at 320F 160C. Take the cupcakes out of the air fryer and let them cool all the way down. Use softened butter to make the frosting. Beat it until it's smooth. Add the powdered sugar, strawberry puree, and vanilla extract one tablespoon at a time and mix until the mixture is smooth and fluffy. Spread the strawberry frosting on the cupcakes after they have cooled down. If you want, you can decorate with fresh strawberry slices or sprinkles. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 15 minutes

This vegan Paleo vanilla layer cake with delicious strawberry frosting is a treat you can enjoy without feeling bad about it. This cake is made with healthy ingredients and has layers of moist vanilla cake and creamy strawberry frosting. It's perfect for any celebration or special occasion.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup maple syrup. 1/4 cup melted coconut oil. 1/4 cup unsweetened almond milk. 1 tablespoon apple cider vinegar. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 2 cups diced strawberries. 1/2 cup coconut cream. 2 tablespoons maple syrup. 1 teaspoon vanilla extract.

Instructions: Preheat the oven to 350F 175C. Grease and line two 8-inch round cake pans with parchment paper. In a large bowl, whisk together almond flour, coconut flour, baking soda, and salt. In a separate bowl, mix together maple syrup, melted coconut oil, almond milk, apple cider vinegar, and vanilla extract. Gradually add wet ingredients to the dry ingredients, stirring until well combined. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. In a blender, combine diced strawberries, coconut cream, maple syrup, and vanilla extract. Blend until smooth and creamy. Once the cakes are completely cool, spread half of the strawberry frosting on top of one cake layer. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake. Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Slice and serve. Enjoy!

Prep Time: 30 minutes

Cook Time: 30 minutes

Indulge in these ultra-moist chocolate buttermilk cupcakes topped with a delightful strawberry cream frosting. The combination of rich chocolate and sweet strawberry makes these cupcakes a perfect treat for any occasion.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup buttermilk. 1/2 cup hot water. 1 cup fresh strawberries, pureed. 2 cups heavy cream. 1/2 cup powdered sugar.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a bowl. Melt the butter and mix it with the sugar in a different bowl until it is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Add the dry ingredients in batches, mixing them with the buttermilk each time. Start with the dry ingredients and end with the buttermilk. It will be smooth after you add the hot water and mix it in. It is going to be thin, but that's okay. Put about two thirds of the batter into each cupcake liner. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the cupcakes cool for 10 minutes in the pan, then move them to a wire rack to cool all the way down. Make the strawberry cream frosting while the cupcakes cool. Mix the powdered sugar and heavy cream together until stiff peaks form. Carefully fold in the strawberry puree until everything is well mixed. Spread a lot of the strawberry cream frosting on the cupcakes once they are completely cool. You can add fresh strawberry slices or chocolate shavings as a garnish if you want to. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 20 minutes