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Strawberry Cupcakes

Strawberry Cupcakes

The plump strawberry cupcakes hint at a pinky, soft, fluffy interior that reveals fresh strawberries. Frosted with the creamy pink frosting, they are real show-stoppers.
5 from 2 votes
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Course: Cupcakes
Cuisine: American
Keyword: Strawberry Cupcakes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Calories: 420kcal
Author: Brenda Maher

Ingredients

Cupcakes

  • 1 ½ cups all-purpose flour
  • ⅛ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter (softened)
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ tablespoon vanilla extract
  • ¼ cup sour cream
  • ¼ cup whole milk
  • ½ cup chopped fresh strawberries
  • (optional) 1 drop pink food coloring

Frosting

  • ¾ cup unsalted butter (softened)
  • 3 cups powdered sugar
  • 3 tablespoons strawberry puree (5-6 fresh berries)
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon salt

Notes

  • Let the eggs cool down at room temperature before beating, or soak them in warm water for 5-7 minutes for a quick cool-down.
  • Use freeze-dried strawberries if fresh ones are not available.

Nutrition

Calories: 420kcal | Carbohydrates: 55g | Protein: 3.1g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 135mg | Potassium: 60mg | Fiber: 1g | Sugar: 42g | Vitamin A: 665IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 1mg
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