Description
Delightful cupcakes bursting with fresh strawberry flavor, topped with creamy strawberry buttercream.
Ingredients
Scale
- 1 2/3 cups (217g) all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, melted
- 1 cup (207g) sugar
- 2 tsp vanilla extract
- 2 large eggs
- 1/2 cup (115g) sour cream
- 1/4 cup + 2 tbsp milk
- 1 1/2 cups (200g) chopped strawberries
- 1 1/4 cups (280g) unsalted butter, room temperature (for frosting)
- 5 cups (575g) powdered sugar
- 1/2 tsp vanilla extract (for frosting)
- Pinch or two of salt (for frosting)
- Strawberries, for decorating
Instructions
- Preheat the oven and prepare the pan: Begin by preheating your oven to 350°F (176°C). Prepare a cupcake pan by lining it with cupcake liners.
- Mix the dry ingredients: In a medium-sized bowl, combine the flour, baking powder, baking soda, and salt.
- Combine the wet ingredients: In a large bowl, whisk together the melted butter, sugar, and vanilla extract until well combined. Then, add the eggs one at a time.
- Add remaining wet ingredients: Mix in the sour cream and milk until smooth, then incorporate the dry ingredients.
- Fold in strawberries and bake: Gently fold in the chopped strawberries, fill the liners, and bake for 18-20 minutes.
- Make the strawberry buttercream: Puree strawberries and cook until thickened. Beat the butter, gradually add powdered sugar and cooled puree, mixing until creamy.
- Frost and decorate: Pipe the strawberry frosting onto the cooled cupcakes and top with a half strawberry if desired.
Notes
Use fresh strawberries for the best flavor, ensure ingredients are at room temperature for better mixing, and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg