Strawberry Cupcakes
User Reviews
4.9
2,187 reviews
Excellent
Strawberry Cupcakes
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These melt-in-your-mouth Strawberry Cupcakes are the perfect spring or summer treat. Fill with fresh strawberries, they are so delightfully soft, moist, and fluffy.
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Ingredients
For the Cupcakes:
- 3 cups all-purpose flour (360g)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup Butter Unsalted room temperature (227g)
- 1 ½ cups granulated sugar (300g)
- 3 large eggs
- 1 tablespoon vanilla extract
- ½ cup sour cream room temperature (120g)
- ½ cup whole milk room temperature (120ml)
- 1 cup fresh strawberries finely chopped (220g)
- 1 drop Soft pink food coloring optional
For the Strawberry Buttercream:
- 1 ½ cups unsalted butter room temperature (340g)
- ¼ teaspoon salt
- 6 cups powdered sugar (720g)
- 6 tablespoons pureed fresh strawberries (about 6 large berries/ 90ml)
- ½ teaspoon vanilla extract
Instructions
For the Cupcakes:
- Preheat the oven to 350F. Line two 12-cup muffin pans with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and beat until very light and fluffy, about 5 minutes.
- Add the eggs, one at a time, beating until fully incorporated before adding the next. Stop and scrape down the bowl between each egg. Beat in the vanilla.
- Stir together the sour cream and whole milk in a measuring cup or medium mixing bowl.
- With the mixer on low speed, gradually add a third of the flour mixture to the butter mixture followed by half of the sour cream mixture. Repeat, alternating between the flour and sour cream. Scrape down the bowl. Beat in the chopped strawberries and food coloring, if using. Divide the batter among the cupcake liners. (About ¼ cup per liner.)
- Bake one pan at a time for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, then remove the cupcakes and continue cooling on a wire rack.
For the Strawberry Buttercream:
- In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the butter and salt on medium speed until very creamy and pale, about 5 minutes.
- With the mixer on low speed, gradually add in the powdered sugar and strawberry puree* until fluffy combined. Stope and scrape down the bowl as needed. Add the vanilla. Increase speed to medium and beat until fluffy and very spreadable, about 1 minute.
- Transfer to a piping bag fitted with a decorative tip and pipe the frosting on top of the cooled cupcakes. Garnish with fresh strawberries, if desired. Cupcakes can be stored in an airtight container at room temperature without the garnish for up to 3 days or refrigerated for up to 1 week.
Notes
- For strawberry puree, wash and hull about 1/2 pound or 10 to 12 strawberries. Puree in a blender or food processor until smooth. You can also use thawed frozen strawberries in place of fresh.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake that will yield dry and dense strawberry cupcakes. The best and easiest way to measure flour is by using a scale. If you don’t have one, fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- If your flour is lumpy, sift it beforehand. Sifting will also help aerate the flour to yield lighter cupcakes.
- Bring the eggs to room temperature to ensure it incorporates into your batter evenly. If you forgot to take your egg out of the fridge ahead of time, you could quickly bring it to room temperature by placing it in a large bowl with warm tap water for 5 minutes.
- Bake the cupcakes one pan at a time in the middle of the oven, so they bake evenly.
- If you don’t have any extra berries to puree, you can use strawberry jam or preserves in the frosting.
- A few drops of pink food coloring will give your strawberry cupcakes a beautiful pink color. You can add some to the frosting as well.
Nutrition Information
Show Details
Calories
418kcal
(21%)
Carbohydrates
56g
(19%)
Protein
3g
(6%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
78mg
(26%)
Sodium
135mg
(6%)
Potassium
61mg
(2%)
Fiber
1g
(4%)
Sugar
43g
(86%)
Vitamin A
664IU
(13%)
Vitamin C
6mg
(7%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 56g | 19% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 135mg | 6% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
| Vitamin A | 664IU | 13% |
| Vitamin C | 6mg | 7% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
2,187 reviews
Excellent
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