Description
Indulge in the delightful sweetness of real strawberry cupcakes topped with a luscious strawberry buttercream. These homemade treats are bursting with fresh strawberry flavor and are perfect for any occasion.
Ingredients
Scale
Cupcake:
- 1 1/2 cups fresh strawberries, hulled and finely chopped
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
Strawberry Buttercream:
- 1/2 cup fresh strawberries, puréed and reduced
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat oven and prepare the batter: Preheat oven to 350°F. Mix dry ingredients in one bowl, cream butter and sugar in another. Add eggs, sour cream, milk, vanilla, and lemon juice. Combine wet and dry ingredients, fold in strawberries.
- Bake: Spoon batter into cupcake liners and bake for 18–22 minutes until done. Cool on a wire rack.
- Make the buttercream: Reduce strawberry purée, beat butter until creamy, add reduction, vanilla, and salt. Gradually beat in powdered sugar until fluffy.
- Frost cupcakes: Frost cooled cupcakes and garnish with a fresh strawberry if desired.
Notes
- For best results, use fresh strawberries instead of frozen ones.
- The strawberry reduction intensifies the flavor of the buttercream.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 33g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
