Description
Delight your taste buds with these fluffy and fruity Strawberry Cupcakes topped with a creamy cream cheese frosting. Perfect for any occasion, these homemade treats are bursting with fresh strawberry flavor.
Ingredients
Scale
Cupcakes:
- 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
- 1/3 cup strawberry puree
- 1/2 cup finely chopped fresh strawberries
Frosting:
- 1/2 cup unsalted butter (softened)
- 4 ounces cream cheese (softened)
- 2 1/2 cups powdered sugar
- 1/4 cup strawberry puree
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Preheat oven to 350°F and line a 12-cup muffin pan with cupcake liners.
- Prepare the batter: Whisk together flour, baking powder, baking soda, and salt. Cream butter and sugar, add eggs one at a time, then mix in sour cream, milk, vanilla, and strawberry puree. Gradually add dry ingredients, fold in chopped strawberries.
- Bake: Divide batter into liners and bake for 18–20 minutes until a toothpick comes out clean. Cool on a wire rack.
- Make the frosting: Beat butter and cream cheese until smooth, add powdered sugar, strawberry puree, vanilla, and salt. Frost cooled cupcakes.
Notes
- For a stronger strawberry flavor, use freeze-dried strawberry powder in the frosting.
- Ensure cupcakes are fully cooled before frosting.
- Store cupcakes in the refrigerator and bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
