Description
Delight your taste buds with these moist and flavorful Strawberry Cupcakes topped with a luscious Strawberry Buttercream Frosting. Made with fresh strawberries, these cupcakes are perfect for any spring or summer gathering.
Ingredients
Scale
Cupcakes:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- â…“ cup sour cream
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- ½ cup fresh strawberry purée (blended and strained)
- ½ cup finely diced fresh strawberries
Strawberry Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3–3½ cups powdered sugar
- ¼ cup freeze-dried strawberries, finely crushed
- 2 tablespoons strawberry purée or jam
- 1–2 tablespoons heavy cream or milk
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Prepare the batter: Whisk together the flour, baking powder, baking soda, and salt. Cream the butter and sugar, then add eggs one at a time. Mix in sour cream, milk, vanilla, and strawberry purée. Gradually add dry ingredients, fold in diced strawberries.
- Bake: Divide batter among liners and bake for 18–20 minutes until a toothpick comes out clean. Cool on a wire rack.
- Make the frosting: Beat butter until creamy, add crushed strawberries and sugar. Mix in purée/jam and cream to desired consistency. Frost cupcakes and garnish with strawberries.
Notes
- For best flavor, use ripe, fresh strawberries.
- Freeze-dried strawberries intensify the flavor and color of the frosting.
- Store cupcakes in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
