Description
Indulge in the delightful flavors of summer with these Strawberry Cupcakes topped with luscious Strawberry Buttercream. Bursting with fresh strawberry goodness, these homemade treats are perfect for any occasion.
Ingredients
Scale
Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
- ¾ cup fresh strawberries (finely chopped)
Strawberry Buttercream:
- 1 cup unsalted butter (softened)
- 3 ½ cups powdered sugar
- ⅓ cup freeze-dried strawberries (finely ground)
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Prepare the cupcake batter: Whisk together flour, baking powder, baking soda, and salt. Beat butter and sugar, add eggs one at a time, mix in sour cream, milk, and vanilla. Gradually add dry ingredients and fold in strawberries.
- Bake the cupcakes: Divide batter into liners and bake for 18–20 minutes until a toothpick inserted comes out clean. Cool on a wire rack.
- Make the buttercream: Beat butter, add powdered sugar, ground strawberries, cream, vanilla, and salt. Frost the cupcakes.
Notes
- For extra fruity flavor, add strawberry jam to the batter or as a filling.
- Freeze-dried strawberries intensify the flavor without adding extra moisture to the frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 365
- Sugar: 31g
- Sodium: 105mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
