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STRAWBERRY CUPCAKES

Carly
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A Symphony of Strawberries: Fresh Strawberry Cupcakes with Luscious Buttercream

STRAWBERRY CUPCAKES

This recipe is a celebration of all things strawberry, bursting with fresh flavor in every bite. Imagine soft and fluffy cupcakes bursting with real strawberry puree, all topped with a decadent and vibrantly pink strawberry buttercream frosting. These cupcakes are the perfect way to add a touch of sweetness and sunshine to any occasion.

Fresh from the Patch:

The star of the show in this recipe is, of course, the fresh strawberries! Two cups of pureed fresh strawberries are incorporated into the cupcake batter, infusing every bite with their naturally sweet and vibrant flavor. This isn't your average strawberry cupcake – it's a taste of summer captured in a delightful dessert.

Airy and Delightful:

The cupcake batter itself is light and airy, thanks to the creaming of butter and sugar, and the addition of baking powder and baking soda. This creates a delicate texture that perfectly complements the juicy bits of strawberry within the cupcakes.

A Touch of Tang:

Sour cream adds a touch of tang to the cupcake batter, balancing the sweetness of the strawberries and sugar. It also helps to keep the cupcakes moist and tender, ensuring a delightful eating experience in every mouthful.

A Dreamy Buttercream Frosting:

The strawberry buttercream frosting is the crowning glory of these cupcakes. A combination of powdered sugar, butter, and more fresh strawberry puree creates a frosting that is both creamy and bursting with strawberry flavor. A hint of pink food coloring adds a touch of visual delight, making these cupcakes as beautiful as they are delicious.

Ingredients:

  • For the Cupcakes:
    • 3 cups all-purpose flour
    • 2 teaspoons baking powder
    • ¼ teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup unsalted butter, room temperature
    • 1 ½ cups granulated sugar
    • 3 large eggs
    • 1 tablespoon vanilla extract
    • ½ cup sour cream, room temperature
    • ½ cup whole milk, room temperature
    • 1 cup fresh strawberries, finely chopped
    • 1 drop soft pink food coloring (optional)
  • For the Strawberry Buttercream Frosting:
    • Powdered sugar (amount depends on desired consistency, typically around 3-4 cups)
    • 1 cup unsalted butter, room temperature
    • ½ cup fresh strawberry puree
    • 1 teaspoon strawberry extract
    • Pinch of salt


Instructions:

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two 12-well muffin pans with cupcake liners.
  2. Creamy Butter and Sugar: Using a stand mixer with the whisk attachment, cream together the granulated sugar and room temperature butter until light and fluffy.
  3. Eggs in Stages: Add the eggs one at a time to your stand mixer, ensuring each egg is well combined before adding the next. Scrape down the sides and bottom of the bowl as needed.
  4. Strawberry Swirl In: Reduce the mixer speed to low and gently mix in the fresh strawberry puree.
  5. Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add half of this dry mixture to your stand mixer on low speed, mixing until just combined.
  6. The Tangy Touch: In a small bowl, whisk together the sour cream and vegetable oil. Add this mixture to your stand mixer bowl and combine well.
  7. Finishing Touches: Add the remaining flour mixture to your stand mixer and mix on low speed until just incorporated. Be careful not to overmix. Finally, stir in the vanilla extract, strawberry extract, and food coloring (if using).
  8. Fill and Bake: Use an ice cream scoop or spoon to fill the cupcake liners 3/4 full with batter. Bake for 17-21 minutes, or until a toothpick inserted into the center comes out mostly clean but still slightly moist.
  9. Cool Completely: Allow the cupcakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Lightly cover the cupcakes to prevent drying out.
  10. Dreamy Frosting: Whip up the frosting by creaming powdered sugar and butter until light and fluffy. Add strawberry puree, extract, and salt, beating until vibrant pink and well incorporated.
  11. Frost and Enjoy! Once the cupcakes are cool, frost them using your favorite piping tip. Enjoy these delightful Strawberry Cupcakes and share them with loved ones!

Tips & Indulgence:

These cupcakes are best enjoyed fresh, but they can also be stored in an airtight container at room temperature for up to 2 days.

So, grab your fresh strawberries, preheat your oven, and get ready to bake a batch of pure strawberry bliss! These cupcakes are perfect for any occasion, from birthday parties to baby showers, or simply to enjoy a taste of summer anytime.

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