Description
These strawberry cupcakes are light, moist, and bursting with fresh strawberry flavor. Topped with a luscious strawberry buttercream frosting, they are perfect for any occasion, from birthdays to casual get-togethers. Easy to make and full of flavor, these cupcakes are a crowd favorite!
Ingredients
Scale
- 1 2/3 cups (217g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, melted
- 1 cup (207g) sugar
- 2 tsp vanilla extract
- 2 large eggs
- 1/2 cup (115g) sour cream
- 1/4 cup + 2 tbsp milk
- 1 1/2 cups (200g) chopped fresh strawberries
- For the Frosting:
- 1 1/2 cups (200g) chopped strawberries
- 1 1/4 cups (280g) unsalted butter, room temperature
- 5 cups (575g) powdered sugar
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (176°C) and line a 12-cup cupcake tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted butter, sugar, and vanilla extract until smooth.
- Add the eggs one at a time, whisking well after each addition. Then add the sour cream and milk, mixing until fully combined.
- Slowly add the dry ingredients into the wet ingredients and mix until smooth. Be careful not to overmix.
- Gently fold in the chopped fresh strawberries.
- Fill each cupcake liner about 2/3 full with batter and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and allow them to cool on a wire rack.
- While the cupcakes are cooling, make the strawberry buttercream. Puree the strawberries and cook them down in a saucepan to make a strawberry reduction. Let the puree cool.
- Beat the butter until smooth and creamy. Gradually add powdered sugar, then mix in the strawberry reduction, vanilla extract, and salt.
- Once the cupcakes are fully cooled, frost them with the strawberry buttercream. Optionally, garnish with fresh strawberry halves for decoration.
Notes
- For an extra burst of strawberry flavor, try using a strawberry puree in the cupcake batter.
- You can substitute sour cream with Greek yogurt for a lighter alternative.
- Make sure the cupcakes are completely cool before frosting them to prevent the frosting from melting.
- Prep Time: PT20M
- Cook Time: PT20M
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 275
- Sugar: 26.3g
- Sodium: 100.8mg
- Fat: 15.1g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34.1g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 42.6mg
Keywords: strawberry cupcakes, homemade strawberry cupcakes, moist strawberry cupcakes, strawberry cupcake frosting, easy strawberry cupcakes, fluffy strawberry cupcakes, strawberry buttercream