Description
Delight your taste buds with these irresistible Strawberry Cupcakes. Moist and fluffy vanilla cupcakes studded with fresh strawberries, topped with a luscious strawberry buttercream frosting – a berry lover’s dream!
Ingredients
Cupcake Batter:
- 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
- 1/3 cup sour cream
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup finely chopped fresh strawberries
- Pink or red food coloring (optional)
For the frosting:
- 1/2 cup unsalted butter (softened)
- 1/2 cup finely chopped fresh strawberries
- 3–4 cups powdered sugar
- 1/2 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 cupcake liners.
- Prepare the batter: Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In a separate large bowl, cream butter and sugar, then add eggs one at a time. Mix in sour cream, milk, and vanilla. Gradually add dry ingredients and fold in strawberries and food coloring.
- Bake: Divide batter into cupcake liners and bake for 18-20 minutes until a toothpick comes out clean. Cool completely.
- Make the frosting: Beat butter until smooth, add strawberries, powdered sugar, vanilla, and salt. Beat until fluffy.
- Frost the cupcakes: Once cooled, frost the cupcakes and garnish with a fresh strawberry slice if desired.
Notes
- For a smoother frosting, blend the strawberries before adding.
- If frosting is too soft, add more powdered sugar or chill briefly before using.
- Best enjoyed the day they’re made but can be stored in the fridge for 2–3 days.
