Strawberry Cupcakes
Using real, fresh strawberries in this Strawberry Cupcake recipe is a total game-changer. The taste and texture are undeniably amazing!
Servings: 16
Calories: 634kcal
Ingredients
- About 3 cups strawberries, tops removed
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup unsalted butter, room temperature
- 1-¾ cups granulated sugar
- 3 large eggs, room temperature
- ½ cup sour cream, room temperature
- ½ cup whole milk, room temperature
- 1 teaspoon pure vanilla extract
- 2-4 drops red or pink food coloring (optional)
FOR THE STRAWBERRY ICING:
- 2 cups unsalted butter, room temperature
- 4 cups powdered sugar
- ¼ cup strawberry puree (from strawberries above)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
Instructions
MAKE THE CUPCAKES:
- Preheat the oven to 350°F and have ready a standard muffin tin lined with cupcake liners and spritzed with cooking spray.
- Add the strawberries to a food processor fitted with a blade attachment or a blender and mix until puréed. Measure and reserve 1-¼ cups of purée and discard any remaining.
- Over a medium-sized mixing bowl, sift together flour, baking powder, baking soda, and salt. Set the dry mix aside.
- Add the butter and sugar to a large mixing bowl and cream together using a handheld mixer on medium-high speed for about 3 minutes or until fluffy and lightened in color. You could also use a stand mixer fitted with a paddle attachment, if desired.
- Add the eggs to the butter and sugar one at a time, mixing well after each addition. Add the vanilla extract and mix again. If using food coloring, add now and mix. Add only 1 cup of the strawberry purée to the wet ingredients and mix to combine. Take care to reserve the remaining ¼ cup of purée for the icing. The mixture may appear curdled -- this is ok!
- In a small bowl, whisk together the sour cream and milk.
- Mixing on low, add the dry ingredient to the large bowl in 3 separate additions, alternating with the sour cream mixture in 2 additions.
- Fill the muffin cups about ¾s of the way full and bake for 18-20 minutes. Remove from the oven and set aside to cool completely.
MAKE THE ICING:
- Add the butter, powdered sugar, strawberry purée, vanilla extract, and salt to a large mixing bowl and mix with a handheld mixer, starting on low and working your way up to medium-high speed. Mix for 2-3 minutes until smooth and fluffy.Add big scoops of the icing into a piping bag fitted with a large piping tip. Twist the bag shut, and pipe swirls across the surface of the cupcakes. Serve and enjoy!
Nutrition
Calories: 634kcal | Carbohydrates: 73g | Protein: 4g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 274mg | Potassium: 166mg | Fiber: 1g | Sugar: 53g | Vitamin A: 1169IU | Vitamin C: 18mg | Calcium: 62mg | Iron: 1mg