Description
Delight your taste buds with these moist and flavorful Strawberry Cupcakes topped with a luscious Strawberry Buttercream. Bursting with fresh strawberry goodness, these homemade treats are perfect for any occasion!
Ingredients
Scale
Cupcakes:
- 1 ½ 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
- 1/3 cup sour cream
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries (finely chopped)
- 2 tablespoons strawberry jam
Strawberry Buttercream:
- 1/2 cup unsalted butter (softened)
- 1 ½ cups powdered sugar
- 2 tablespoons freeze-dried strawberry powder or 1 1/2 tablespoons strawberry jam
- 1 tablespoon heavy cream or milk
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare the cupcake batter: Whisk together flour, baking powder, baking soda, and salt. Cream butter and sugar, add eggs, sour cream, milk, vanilla, strawberries, and jam. Mix in dry ingredients. Fill muffin cups and bake for 18–22 minutes.
- Make the buttercream: Beat butter until creamy. Add sugar, strawberry powder or jam, vanilla, and salt. Beat until fluffy, adjusting consistency with cream or milk. Frost cooled cupcakes.
Notes
- For a stronger strawberry flavor, consider adding strawberry extract or puree to the batter.
- Store frosted cupcakes in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 26g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
