Description
Moist, tender strawberry cupcakes featuring fresh fruit in the batter and vibrant buttercream frosting. Balanced cake flour tenderness with fresh strawberry brightness, perfect for celebrations.
Ingredients
2 1/3 cups cake flour
2 tsp baking powder
1/2 tsp salt
3/4 cup (170g) butter, room temperature
1 1/2 cups (300g) granulated sugar
1 large egg + 2 egg whites, room temperature
2 tsp pure vanilla extract
1/2 cup (120g) sour cream, room temperature
1/2 cup (120g) whole milk
1 1/4 cups chopped strawberries (split into puree/frosting use)
Instructions
Preheat oven to 350°F. Line two 12-count muffin pans with liners
Process 1/2 cup chopped strawberries into chunky puree; set 1/3 cup aside for frosting
Whisk cake flour, baking powder, and salt in a large bowl
Cream butter and sugar 3 minutes until light. Add eggs, egg whites, and vanilla until combined, then stir in sour cream
Add half the dry mix and half the milk to the wet ingredients, mixing low until incorporated. Repeat with remaining dry mix and milk, then fold in remaining milk and chopped strawberries
Notes
Use room temperature butter and sour cream for smooth creaming
Avoid Greek yogurt substitution; use pure sour cream
Reserve 1/3 cup puree specifically for frosting
Taste test strawberry ratio for flavor balance
- Prep Time: 45
- Cook Time: 25
- Category: RECIPES
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 185
- Sugar: 18g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 26g
- Fiber: 0.6g
- Protein: 2.5g
- Cholesterol: 50mg