Strawberry Cupcakes
These moist Strawberry Cupcakes from scratch are so flavorful and perfect for special occasions!
Servings: 24
Ingredients
For the Strawberry Cupcakes
- 1 ½ sticks unsalted butter, softened (170g)
- 2 cups white sugar (400g)
- 3 large eggs, room temperature (Place eggs in a bowl of warm water for five minutes if in a hurry.)
- 3 cups cake flour (342g)
- 2 teaspoons baking powder (8g)
- ½ teaspoon baking soda (3g)
- ½ teaspoon salt (3g)
- 1 cup sour cream (full fat) (227g)
- ½ cup plus two tablespoons strawberry puree (Puree fresh or frozen, thawed strawberries) (161g) Liquefy in a blender or food processor. We did not heat on stovetop.
- ⅓ cup vegetable oil (68g ) (We use canola oil)
- 2 teaspoons strawberry extract (8g) (If no extract, you can substitute 2 Tablespoons powdered strawberry jello!)
- *Pink Coloring Gel- Optional for desired color. We used a small amount.
For the Vanilla Buttercream
- 2 sticks unsalted butter softened (226g) Should still hold its shape but dent when pressed.
- 5-6 cups confectioners sugar 690g(You can adjust amount slightly up or down to your liking.)
- 2 teaspoons vanilla extract 8g (For whiter frosting, you can use clear imitation vanilla)
- ⅓ cup milk or cream 72g (Adjust amount as needed to reach desired consistency.)
- ½ teaspoon salt 3g
Instructions
For the Strawberry Cupcakes
- Preheat the oven to 350 degrees, line cupcake pan with cupcake liners.
- In a medium sized bowl, add flour, baking powder, baking soda and salt. Whisk to blend for 30 seconds. Set aside.
- In another bowl combine the sour cream, strawberry puree, strawberry extract and oil, blend and set aside.
- In the bowl of your mixer blend the butter until smooth. Gradually add the sugar and mix on medium speed 3 to 5 minutes until fluffy and lightened in color. If using pink coloring gel, you can add it now or at any time during the mixing process.
- Add the eggs one at a time, mixing after each until the yolk is blended
- With the mixer on low speed, add the flour mixture and the sour cream mixture alternately, beginning and ending with the flour mixture (3 additions of dry ingredients, 2 additions of wet ingredients.)
- Mix just until combined. Scoop batter into cupcake pans that have been prepared with cupcake liners. We usually add about ¼ cup batter per cupcake.
- Bake at 350 degrees for 16-18 minutes or until a toothpick inserted into the center of the cupcake comes out clean or with just a few crumbs attached.
Vanilla Buttercream
- Cream the softened butter until smooth. Blend in the vanilla.
- Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.
- Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. Then, slow down the mixer to very slow for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.
Notes
Substitution for cake flour: Using all purpose flour (plain in the UK) for each cup of flour in a recipe, remove 2 Tablespoons of flour replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend.
This recipe makes 7 cups batter- approximately 28 cupcakes.
Fresh or frozen strawberries can be used.