Description
Strawberry cupcakes are light, fluffy, and bursting with fresh strawberry flavor. Topped with a creamy strawberry buttercream frosting, these pink-hued treats are perfect for birthdays, baby showers, or any sweet celebration.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 1/4 cup milk
- 1/2 tsp vanilla extract
- 1/2 cup strawberry puree (from fresh or frozen strawberries)
- 1–2 drops red food coloring (optional)
- 1/2 cup unsalted butter (for frosting)
- 2 cups powdered sugar
- 1/4 cup strawberry puree (for frosting)
- 1/2 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in sour cream, milk, vanilla, and strawberry puree.
- Gradually add dry ingredients to wet ingredients and mix until just combined. Add food coloring if using.
- Divide batter evenly among cupcake liners, filling about 2/3 full.
- Bake for 18–22 minutes or until a toothpick inserted comes out clean. Cool completely before frosting.
- For frosting, beat butter until smooth. Add powdered sugar, strawberry puree, and vanilla extract. Beat until fluffy.
- Pipe or spread frosting onto cooled cupcakes. Garnish with fresh strawberries if desired.
Notes
- Use ripe, sweet strawberries for the best flavor in both cupcake and frosting.
- Strain strawberry puree if you prefer a smoother texture.
- Store cupcakes in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 26g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg