Description
Delight in these homemade Strawberry Cupcakes topped with a luscious strawberry buttercream frosting. Light, fluffy, and bursting with fresh strawberry flavor, these cupcakes are perfect for summer gatherings or any occasion that calls for a sweet treat.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped fresh strawberries
- 2–3 drops pink gel food coloring (optional)
Strawberry Buttercream
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1/4 cup freeze-dried strawberries (ground to a powder)
- 1–2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 2 to 3 minutes. This step incorporates air for a better cupcake texture.
- Add eggs: Incorporate the eggs one at a time, beating well after each addition to maintain the emulsion and even texture.
- Combine wet ingredients: Mix in the sour cream, milk, vanilla extract, and if desired, the pink gel food coloring to the batter to create a smooth consistency and subtle color.
- Add strawberries: Gently stir in the finely chopped fresh strawberries to evenly distribute bursts of fresh fruit flavor throughout the batter.
- Incorporate dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the batter which can lead to tough cupcakes.
- Fill cupcake liners: Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin pan in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean, indicating doneness.
- Cool cupcakes: Remove the cupcakes from the oven and let them cool completely on a wire rack before frosting to prevent melting the buttercream.
- Prepare buttercream: Beat the softened butter until smooth. Add powdered sugar and freeze-dried strawberry powder, mixing on low speed until fully combined.
- Add flavor and texture: Stir in the vanilla extract, pinch of salt, and 1 tablespoon of milk or heavy cream. Beat on high speed for 2 to 3 minutes until the frosting is fluffy. Add more milk or cream as needed for your desired consistency.
- Decorate: Pipe or spread the strawberry buttercream evenly onto the cooled cupcakes for a beautiful and delicious finish.
Notes
- Use ripe, sweet strawberries for the best and most vibrant strawberry flavor in both the cupcakes and frosting.
- For a quicker frosting option, strawberry jam can be used as a substitute for fresh or freeze-dried strawberries in the buttercream.
- These cupcakes can be baked a day ahead and stored in an airtight container to maintain freshness.
