Description
These homemade strawberry cupcakes are moist, flavorful, and bursting with fresh strawberries both inside the batter and in the luscious strawberry buttercream frosting. Perfectly tender with a subtle tang from sour cream and a sweet strawberry punch, these cupcakes make a delightful treat for any occasion.
Ingredients
Scale
Cupcake Batter
- 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 fresh strawberries
Strawberry Buttercream 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 of salt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (176°C) and line a 12-cup cupcake tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, whisk the melted butter, sugar, and vanilla extract until the mixture is smooth.
- Add Eggs and Dairy: Add eggs one at a time to the wet mixture, whisking thoroughly after each addition. Then mix in the sour cream and milk until fully combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until the batter is smooth. Avoid overmixing to keep the cupcakes tender.
- Fold in Strawberries: Carefully fold the chopped fresh strawberries into the batter to distribute them evenly.
- Fill and Bake: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove cupcakes from the oven and transfer to a wire rack to cool completely before frosting.
- Prepare Strawberry Reduction: Puree the chopped strawberries for the frosting and cook them down in a saucepan to create a thick strawberry reduction. Let it cool to room temperature.
- Make Frosting: Beat the room-temperature butter until creamy, then gradually add powdered sugar. Mix in the cooled strawberry reduction, vanilla extract, and a pinch of salt, beating until smooth and fluffy.
- Frost and Decorate: Once cupcakes are completely cooled, frost them generously with the strawberry buttercream. Optionally, garnish with fresh strawberry halves for an appealing finish.
Notes
- Ensure cupcakes are fully cooled before frosting to prevent melting the buttercream.
- Use fresh ripe strawberries for the best flavor in both the batter and frosting.
- The strawberry reduction enhances the frosting’s flavor; do not skip cooking the puree down.
- If strawberries are not in season, frozen can be used but thaw and drain excess moisture.
- To make cupcake liners easier to remove, lightly grease the liners or use silicone liners.
