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Strawberry Cupcakes with Natural Dye

Want a fresh, pink cupcake recipe without harsh food dyes? Try this strawberry cupcake recipe and add a little beet juice to it for color. We promise this won’t alter the flavor!

Original Recipe by: https://preppykitchen.com/strawberry-cupcakes/

Ingredients

  • CUPCAKE INGREDIENTS

  • 3 cups all-purpose flour

  • 2 teaspoons baking powder

  • ¼ teaspoon baking soda

  • ½ teaspoon salt

  • 1 cup butter unsalted (room temp)

  • 1 ½ cups granulated sugar

  • 3 large eggs

  • 1 tablespoon vanilla extract

  • ½ cup greek yogurt (room temp)

  • ½ cup whole milk

  • 1 cup fresh DFF strawberries (finely chopped)

  • 1 tablespoon red beet juice (~1 red DFF Beet)

  • STRAWBERRY BUTTERCREAM INGREDIENTS

  • 1 ½ cups unsalted butter (room temperature)

  • ¼ teaspoon salt

  • 6 cups powdered sugar

  • 1/2 cup strawberry jam

  • ½ teaspoon vanilla extract

  • 1 tablespoon red beet juice (~1 red DFF Beet)

Instructions

    • Cupcake Instructions
    • Set oven to 350F, put cupcake liners in muffin pans.
    • Peel beets and grate flesh into cheese cloth and squeeze juice into a bowl.
    • In medium sized bowl, whisk together dry ingredients.
    • In large mixing bowl or stand mixer, beat together butter on medium speed until creamy. Add sugar and beat until light and fluffy, ~5 minutes.
    • Add eggs, one at a time, then beat in the vanilla.
    • Stir together yogurt and whole milk in a small bowl.
    • With mixer on low speed, gradually add a little of the flour mixture to the butter mixture followed by a little yogurt mixture. Repeat, alternating between the flour and yogurt mix. Beat in the chopped strawberries and beet juice. Divide batter among the cupcake liners.
    • Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, then remove the cupcakes and continue cooling on a wire rack.

    • Strawberry Buttercream Instructions
    • In a large mixing bowl, whisk butter and salt on medium speed until very creamy and pale, ~5 minutes.
    • With the mixer on low speed, gradually add powdered sugar and strawberry jam until fluffy. Add vanilla and beet juice. Increase speed to medium and beat until fluffy and very spreadable, about 1 minute.
    • Transfer to a piping bag or manually spread frosting on top of the cooled cupcakes. Garnish with fresh DFF strawberry!

Culinary Inspiration