Description
These Fresh Strawberry Cupcakes are moist, tender, and full of real strawberry flavor. With chopped strawberries baked into the cupcakes and a luscious strawberry buttercream frosting, they’re perfect for spring and summer!
Ingredients
- 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
- Frosting:
- 1 1/2 cups (200g) chopped strawberries
- 1 1/4 cups (280g) unsalted butter, room temperature
- 5 cups (575g) powdered sugar
- 1/2 tsp vanilla extract
- Pinch or two of salt
- Strawberries, for decorating
Instructions
1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.
2. Combine flour, baking powder, baking soda, and salt in a medium bowl and set aside.
3. In a large bowl, whisk together the melted butter, sugar, and vanilla extract until combined.
4. Add the eggs and whisk until well combined.
5. Whisk in the sour cream until well blended.
6. Add the milk and whisk until smooth.
7. Add the dry ingredients and whisk until just combined—do not overmix.
8. Fold in the chopped strawberries.
9. Fill cupcake liners a little more than halfway full and bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
10. Remove cupcakes from oven and cool on a wire rack.
11. To make the frosting, puree the strawberries in a food processor or blender until smooth.
12. Transfer puree to a saucepan and cook over medium heat, stirring constantly, until reduced to about 6 tablespoons (10–15 minutes).
13. Let the reduced puree cool to room temperature.
14. In a large mixing bowl, beat the butter until smooth.
15. Add half of the powdered sugar and mix until combined.
16. Add 4 tablespoons of strawberry reduction, vanilla extract, and salt, and mix until smooth.
17. Add remaining powdered sugar and mix until well combined. Add more strawberry reduction as needed for desired consistency and flavor.
18. Pipe frosting onto cooled cupcakes and garnish with a strawberry half, if desired.
19. Store cupcakes covered in the fridge for 2–3 days. Serve at room temperature.
Notes
Make the strawberry reduction ahead of time to save time on frosting day. Use fresh, ripe strawberries for best flavor. For a smoother frosting, strain the strawberry puree before reducing. Store leftover cupcakes in an airtight container in the fridge and bring to room temperature before serving.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 275
- Sugar: 26.3 g
- Sodium: 100.8 mg
- Fat: 15.1 g
- Carbohydrates: 34.1 g
- Protein: 2 g
- Cholesterol: 42.6 mg