Description
Soft and fruity Strawberry Cupcakes with fresh berry buttercream frosting.
Ingredients
For the cupcakes:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ⅔ cups granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- ½ cup sour cream, room temperature
- ½ cup whole milk, room temperature
- 1 cup finely chopped fresh strawberries
- 1 drop soft pink food coloring (optional)
For the frosting:
- 1 ½ cups unsalted butter, softened
- ¼ teaspoon salt
- 6 cups powdered sugar
- 6 tablespoons pureed fresh strawberries
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line two 12-cup muffin pans with paper liners.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Beat butter in a large bowl until creamy, then add sugar and beat for 6 minutes until fluffy.
- Add eggs one at a time, beating well after each addition and scraping down the bowl.
- Mix in vanilla extract.
- Combine sour cream and milk in a separate container.
- With mixer on low, alternate adding flour mixture and sour cream mixture in three additions, beginning and ending with flour.
- Fold in chopped strawberries and food coloring if using.
- Fill cupcake liners two-thirds full with batter using a ¼-cup scoop.
- Bake one pan at a time for 22 to 27 minutes until a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- For frosting, beat butter and salt for 6 minutes until pale and creamy.
- Gradually add powdered sugar and strawberry puree on low speed, then beat on medium for 2 minutes.
- Mix in vanilla extract.
- Pipe frosting onto completely cooled cupcakes and garnish with fresh strawberries.
Notes
- To make strawberry puree, blend about ½ pound of hulled fresh strawberries until smooth
- Measure flour by spooning and leveling for accurate results
- Bring all dairy and eggs to room temperature before starting
- Store unfrosted cupcakes in an airtight container at room temperature for 3 days or refrigerate for up to a week
- Frozen cupcakes keep for 3 months when wrapped tightly
- Prep Time: 18 minutes
- Cook Time: 25 minutes