An overhead shot of roasted strawberry-filled cupcakes on top of a white cake stand. There's strawberry reduction drizzled over the tops of the cupcakes with fresh whole strawberries scattered on the plate. There's a spatula next to it that says "made with love" with a bunch of fresh strawberries next to it.
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Roasted Strawberry-Filled Cupcakes with Cream Cheese Frosting

Roasted strawberry-filled cupcakes are made with a moist brown butter cake that’s filled with oven roasted strawberries & topped with cream cheese frosting.
Course Dessert
Cuisine American
Keyword brownbutter, Cupcakes, desserts, strawberry
Prep Time 30 minutes
Cook Time 25 minutes
Roasted Strawberries 35 minutes
Total Time 1 hour 30 minutes
Servings 16 cupcakes
Author Wine a Little Cook A Lot

Ingredients

Oven Roasted Strawberries

  • 1 lb. Strawberries ends removed and cut in half
  • 1 tbsp Granulated Sugar
  • 1 tsp Vanilla

Brown Butter Cupcakes

  • 1 stick Unsalted Butter (1/2 cup)
  • 1 1/3 cup All Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Granulated Sugar
  • 1/2 cup Sour Cream
  • 1 Egg
  • 3/4 cup Buttermilk
  • 1 tsp Vanilla

Whipped Cream Cheese Frosting

  • 4 oz Cream Cheese softened (1/2 block)
  • 1/4 cup Unsalted Butter (1/2 stick)
  • 1 1/2-2 cups Powdered Sugar
  • 1 tsp Vanilla
  • 1/4-1/2 cup of Heavy Cream
  • Pinch of Salt

Instructions

Roasted Strawberries:

  • Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Set aside.
  • Place strawberries in a medium bowl. Toss with sugar and vanilla. Spread evenly onto baking sheet, trying not to overlap.
  • Bake 30-40 minutes or until strawberries are softened and the juices are slightly thickened. Set aside.

Brown Butter Cupcakes:

  • Preheat oven to 350 degrees and line 2 muffin pans with cupcake liners.
  • In a medium saucepan, melt the butter over medium-low heat. As the butter melts, it will start to foam. Keep cooking until it starts to brown. It should have a nutty aroma with brown specks. Once browned, remove from heat and set aside to cool for 5 minutes.
  • In a large mixing bowl, or in your stand mixer, whisk together the flour, baking soda, salt, and sugar. Add the browned butter, sour cream, and egg, continuing to stir with the whisk until combined.
  • Add the buttermilk along with the vanilla and stir until evenly combined.
  • Pour batter into cupcake liners, filling 3/4 of the way. Bake in the oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.

Whipped Cream Cheese Frosting:

  • Add softened cream cheese and butter to mixing bowl or bowl of your stand mixer. Whip until light and fluffy, about 2 minutes.
  • Slowly and gradually add in the powdered sugar, about 1/2 cup at a time. Add in 1/4 cup of heavy cream, vanilla and salt and whip on medium speed for 5 minutes.
  • Add more heavy cream or additional powdered sugar. to achieve desired consistency. It should hold it's shape while being light and fluffy.

To Assemble Cupcakes:

  • Using a small paring knife, cut (on an angle) a circle in the tops of the cupcakes. Remove and fill with about 1 tbsp of the roasted strawberries. Place the top back onto the cupcake and frost with cream cheese frosting.
  • If desired, drizzled strawberry juices onto the cupcakes. Repeat with remaining cupcakes.