Strawberry Cupcakes
User Reviews
4.9
Strawberry Cupcakes
Description
These Strawberry Cupcakes introduce fresh chopped strawberries directly into the batter, which is made from room-temperature butter creamed with sugar, eggs, and vanilla. The dry ingredients including flour, baking powder, baking soda, and salt are combined, then alternated with a mix of sour cream and whole milk to add moisture and a slight tang that complements the strawberries' natural sweetness.
The cupcakes bake evenly when done one pan at a time in the center of a 350°F oven, resulting in a soft crumb and tender texture. The inclusion of a drop of pink food coloring can highlight the strawberry theme visually but is optional. The accompanying strawberry buttercream frosting uses pureed fresh berries, imparting bright strawberry flavor and a soft pink hue.
Room-temperature ingredients ensure even mixing, and careful flour measurement prevents dryness and density. Sifting flour is recommended for a lighter cupcake. The frosted cupcakes suit celebrations or general dessert occasions where a fresh fruit flavor and creamy texture pair well.
Strawberry puree can be substituted with thawed frozen berries or commercial preserves in the frosting if needed.
Ingredients
For the Cupcakes:
- 3 cups all-purpose flour (360g)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter room temperature (227g, unsalted
- 1 ½ cups granulated sugar (300g)
- 3 large egg
- 1 tablespoon vanilla extract
- ½ cup sour cream room temperature (120g)
- ½ cup milk room temperature (120ml, whole
- 1 cup strawberry finely chopped (220g, fresh
- 1 drop Food Coloring optional, soft pink
For the Strawberry Buttercream:
- 1 ½ cups butter room temperature (340g, unsalted
- ¼ teaspoon salt
- 6 cups powdered sugar (720g)
- 6 tablespoons strawberry about 6 large berries/ 90ml, pureed fresh
- 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
- Puree fresh washed and hulled strawberries for strawberry puree; frozen berries thawed may be used alternatively.
- Measure flour by weight or spoon and level for accurate amounts to avoid dense cupcakes.
- Sift dry ingredients if flour is lumpy to improve lightness.
- Bring eggs to room temperature before mixing for better batter incorporation.
- Bake trays one at a time in oven center for even cooking.
- Strawberry jam or preserves can substitute fresh puree in buttercream if fresh berries are unavailable.
- Optional food coloring may be added to batter and frosting for enhanced pink color.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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