These delightful cupcakes feature fresh strawberries in both the batter and the filling, topped off with a rich strawberry buttercream frosting. The combination of flavors makes them perfect for spring and summer occasions or just because!
Ingredients:
For the Cupcakes:
- 1⅔ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 1/4 tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1½ tsp vanilla extract
- 1/4 cup sour cream, room temperature
- ¼ cup milk, room temperature
- ½ cup fresh strawberries, chopped
For the Strawberry Filling:
- 1 cup fresh strawberries, finely chopped
- 1 tablespoon granulated sugar
- ⅛ teaspoon vanilla extract or orange blossom water
For the Strawberry Buttercream Frosting:
- 2 strawberries, hulled and lightly pureed (approx. two tablespoons pureed strawberries)
- 10 tablespoons unsalted butter, room temperature
- ⅛ teaspoon salt
- 3 cups sifted powdered sugar (add more, if needed, to thicken)
- ¼ teaspoon vanilla extract
- 1 tablespoon milk or heavy cream (optional)
Instructions:
- Cupcakes: Preheat the oven to 350°F. Prepare muffin tins with paper liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Mix sour cream and milk in another bowl and set aside.
- In a large mixing bowl, cream butter and sugar for 3-4 minutes. Stir in the vanilla.
- Add eggs one at a time, combining well after each addition.
- Alternate between adding the flour mixture and the milk mixture. Mix well after each addition. Finally, fold in the chopped strawberries.
- Divide the batter among the muffin cups, filling about 2/3 full.
- Bake for 14-16 minutes. Let them cool in the pan for 10 minutes, then transfer to a wire rack.
- Strawberry Filling: Mix strawberries, sugar, and vanilla/orange blossom water in a bowl. Let it sit for 5-10 minutes.
- Strawberry Buttercream Frosting: Beat the butter and salt until fluffy. Gradually add powdered sugar, ensuring it’s well combined after each addition. Stir in the vanilla and strawberry puree. Adjust the consistency with more powdered sugar or milk/cream as needed.
- Assembling: Once the cupcakes are completely cooled, use a corer or a knife to create a hole in the center, but don’t go all the way through. Fill each hole with the strawberry filling. Frost the cupcakes.
Notes:
- Fresh strawberries are preferable. For frozen ones, ensure they are well-thawed and dried before using. You can also opt for freeze-dried strawberries for the frosting.
- A cupcake corer is handy but not mandatory. A knife or a piping tip can also be used.
- Adjust frosting consistency as per preference. Store these delightful cupcakes in the fridge for up to 4 days.
Enjoy the burst of fresh strawberries in every bite! Perfect for celebrations, picnics, or a weekend treat.
