Description
Delight in the sweetness of summer with these Strawberry Cupcakes topped with a luscious Strawberry Buttercream. Bursting with fresh strawberry flavor, these homemade treats are perfect for any occasion.
Ingredients
Scale
Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
- ¾ cup fresh strawberries (finely chopped)
Strawberry Buttercream:
- 1 cup unsalted butter (softened)
- 3 ½ cups powdered sugar
- ⅓ cup freeze-dried strawberries (finely ground)
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Prepare the cupcake batter: Mix dry ingredients, beat butter and sugar, add eggs and wet ingredients, fold in strawberries, and fill cupcake liners.
- Bake: Bake for 18–20 minutes until a toothpick comes out clean. Cool on a wire rack.
- Make the buttercream: Beat butter, add sugar, strawberries, cream, vanilla, and salt. Frost cupcakes.
Notes
- Enhance the flavor with a teaspoon of strawberry jam in the batter or as a filling.
- Freeze-dried strawberries intensify the strawberry taste in the frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 365
- Sugar: 31g
- Sodium: 105mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
