Description
Soft vanilla cupcakes topped with fluffy strawberry frosting and fresh strawberry slices. These pretty little cupcakes are light, moist, and full of sweet bakery-style flavor, perfect for birthdays, spring gatherings, or any day that needs a cheerful dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk, room temperature
- 1 cup fresh strawberries, chopped
- 3/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon lemon juice
- 6 fresh strawberry slices, halved or sliced
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- In a large bowl, beat 1/2 cup softened unsalted butter with the granulated sugar until pale and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time, then mix in the vanilla extract and sour cream.
- Add the dry ingredients in two additions, alternating with the whole milk, and mix just until combined.
- Divide the batter evenly among the liners, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
- While the cupcakes cool, place the chopped strawberries in a small saucepan and cook over medium heat for 8 to 10 minutes, stirring occasionally, until reduced to about 1/4 cup puree. Cool completely.
- For the frosting, beat 3/4 cup softened unsalted butter until creamy. Gradually add the powdered sugar, then mix in the cooled strawberry puree and lemon juice. Beat until light and fluffy.
- Pipe or spread the frosting onto the cooled cupcakes and top with fresh strawberry slices before serving.
Notes
- Use room temperature butter, eggs, milk, and sour cream for the smoothest batter and softest crumb.
- Make sure the strawberry puree is fully cool before adding it to the frosting.
- If the frosting becomes too soft, chill it for 10 to 15 minutes, then beat briefly again.
- For the freshest presentation, add the strawberry garnish just before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 295
- Sugar: 27g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 58mg