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Roasted Strawberry Stems Cupcakes

This cupcake recipe features strawberries' stems that are roasted before being incorporated into the batter, imparting a roasted, caramelized flavor. The cupcakes have a soft crumb with juicy bursts of berry and a subtle vanilla aroma, finished with a tender texture and an appealing appearance. The process involves roasting strawberries, mixing batter, and baking until golden and fluffy.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Course: Main Course
Cuisine: Bakery
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 10 pieces strawberry stems preferably with some green parts attached
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted and cooled
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

Equipment

  • Baking sheet
  • Mixing bowls
  • Whisk
  • Cupcake pan
  • Paper cupcake liners
  • Silicone spatula

Method
 

  1. Preheat your oven to 375°F (190°C). Arrange the strawberry stems on a baking sheet and roast for about 10-12 minutes until they develop a fragrant roasted aroma and are tender. Let them cool slightly before handling.
  2. Once cooled, chop the roasted stems into small pieces, aiming for uniform bits that will blend nicely into the batter.
  3. In a large mixing bowl, whisk together the flour and sugar until evenly combined. This helps distribute the dry ingredients uniformly.
  4. In a separate bowl, combine the melted butter, eggs, and vanilla extract, whisking until the mixture is smooth and slightly frothy, indicating full incorporation.
  5. Gradually pour the wet mixture into the dry ingredients, gently folding with a silicone spatula to avoid overmixing. The batter should be thick but stirrable.
  6. Pour in the milk a little at a time, folding gently to achieve a smooth, pourable batter. Add the chopped roasted strawberries and fold until evenly distributed.
  7. Line the cupcake pan with paper liners and evenly distribute the batter into each cup, filling about two-thirds full for a nice domed top.
  8. Bake in the preheated oven for 18–20 minutes, until the cupcakes are golden and a toothpick inserted in the center comes out clean.
  9. Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. They will turn soft, with a slightly domed top.
  10. Once cooled, enjoy these cupcakes with a cup of tea or a glass of milk to appreciate their tender crumb and juicy berry bursts.

Notes

Roasting the strawberry stems enhances their flavor, adding a subtle caramelized aroma to the cupcakes. Be sure to chop them finely to blend smoothly into the batter.