Description
These Strawberry Cottage Cheese Cupcakes are soft, tender, and packed with real strawberry flavor in every bite. Made with blended low-fat cottage cheese and topped with a light whipped cream frosting flavored with freeze-dried strawberries, they’re the perfect springtime dessert that balances indulgence with freshness.
Ingredients
Scale
Cupcake Batter
- ¾ cup blended cottage cheese (good culture 2% low fat)
- ½ cup strawberries (about 7 strawberries)
- 3 large eggs (room temperature)
- ½ cup coconut oil
- ¾ cup granulated sugar
- 3 tsp vanilla extract
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
Strawberry Whipped Cream Frosting
- 1 cup cold heavy cream
- 2–3 tablespoons powdered sugar (or maple syrup for a refined sugar-free option)
- ¼ cup freeze-dried strawberries (blended into a fine powder)
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Batter: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Place the cottage cheese and fresh strawberries into a blender or food processor and blend until smooth and creamy.
- Mix Wet Ingredients: In a large bowl, whisk together the blended cottage cheese-strawberry mixture, eggs, melted coconut oil, granulated sugar, and vanilla extract until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing to keep cupcakes tender.
- Bake the Cupcakes: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack.
- Make the Frosting: In a chilled mixing bowl, whip the cold heavy cream with powdered sugar (or maple syrup), freeze-dried strawberry powder, vanilla extract, and a pinch of salt until stiff peaks form.
- Frost the Cupcakes: Once the cupcakes are fully cooled, pipe or spread the strawberry whipped cream frosting evenly on top of each cupcake. Serve immediately or refrigerate until ready to enjoy.
Notes
- Use room temperature eggs for better incorporation and fluffier batter.
- Freeze-dried strawberries powder adds vibrant natural color and intense strawberry flavor without extra moisture.
- You can substitute coconut oil with unsalted butter if preferred.
- Keep the heavy cream well chilled before whipping to achieve the best volume and texture.
- For a refined sugar-free option, replace powdered sugar in the frosting with maple syrup, but it may slightly thin the frosting.
- Store cupcakes in the refrigerator due to the whipped cream topping and consume within 2-3 days for best freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 230 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg
