The Best Strawberry Cupcakes You’ll Devour This Summer
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Delicious and healthy Strawberry Cupcakes perfect for summer delights.
- Author: Aria West
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup sour cream, room temperature
- ½ cup whole milk, room temperature
- 1 cup fresh strawberries, finely chopped
- optional soft pink food coloring
- ½ cup unsalted butter, room temperature (for frosting)
- ¼ tsp salt (for frosting)
- 4 cups powdered sugar
- ¾ cup pureed fresh strawberries
- 2 tsp vanilla extract (for frosting)
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixer bowl, beat the butter until creamy, then add sugar and beat until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract until fully incorporated.
- With the mixer on low, alternate adding the dry ingredients and sour cream and milk until just combined.
- Fold in the chopped strawberries and food coloring if using.
- Divide the batter among the muffin tins, filling each about two-thirds full, and bake for 18-20 minutes.
- Let the cupcakes cool for 5-10 minutes before transferring to a wire rack to cool completely.
- Prepare the frosting by beating butter and salt until creamy, then gradually mix in powdered sugar and pureed strawberries.
- Pipe the frosting onto the cooled cupcakes and enjoy!
Notes
- Measure accurately using a kitchen scale for best results.
- Ensure all ingredients are at room temperature for optimal mixing.
- Bake only one pan at a time for even baking.
- Use ripe strawberries for the sweetest flavor.
- Be careful not to overmix the batter.
- Add food coloring gradually to achieve desired hue.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg