These strawberry cupcakes are pretty in pink with a delicate crumb and lightly sweet strawberry flavor.
- 1 1/2 cups AP flour
- 1/2 tsp kosher salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 4 oz unsalted butter, softened (1 stick)
- 1 cup sugar
- 2 eggs
- 1 cup fresh strawberries, hulled and pureed (about 1/2 cup puree)
- 1/2 cup sour cream
- 1/2 tsp red food coloring (optional)
- 1 cup fresh strawberries, hulled and pureed (about 1/2 cup puree)
- 8 oz unsalted butter, softened (2 sticks)
- 1 lb confectioners sugar (1 box)
- halved strawberries and sprinkles, for garnish with (if desired)
-
Preheat the oven to 350 degrees and line muffin pans with 15 cupcake liners.
-
In a small bowl, whisk together the flour, salt, baking powder and baking soda.
-
Cream together the butter and sugar until light and fluffy. Add the eggs, blending well.
-
Add the sour cream, strawberry puree and food coloring and blend well.
-
Slowly add in the flour mixture and mix until just combined.
-
Divide the batter into the lined muffin cups and bake 15 minutes or until a toothpick inserted into the center comes out clean.
-
Cool for a couple mins in the pan, them remove to a wire rack. Cool completely before frosting.
-
Heat the strawberry puree in a small saucepan over med heat. Reduce by half and cool to room temperature
-
Beat the butter and confectioners sugar until fluffy, about 2 minutes on med/high speed with an electric mixer.
-
Add the reduced strawberry puree and beat until fluffy.
-
Frost the cooled cakes with the icing and (I love to pipe the frosting with a star or large round tip) and garnish with halved strawberries or sprinkles if desired. Serve.
-
You can store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
-
-
- Use the ripest and sweetest strawberries you can find for the best flavor.
- The red food coloring isn't a must, but it definitely gives the cakes a pretty pink hue.
- An ice cream scoop makes easy and neat work of portioning out the cupcake batter into similar sizes.
- Don't over-bake the cupcakes! Check them around 13-14 mins and remove them as soon as a toothpick inserted into the center comes out clean (which should be ab out 15 mins).
- Don't be tempted to frost the cupcakes until they're totally cool so the frosting doesn't melt or become too soft.
- Be sure to let the reduced strawberry puree thoroughly cool before making the frosting.
- Strawberry cupcakes are best served the day they're made but they will keep for 2 days in an airtight container at room temperature or up to 4 days refrigerated. Bring to room temperature before serving.
-