Soft, fluffy, and moist, these fresh strawberry cupcakes are filled with real strawberries and topped with beautiful pink strawberry frosting, perfect for Valentine’s Day. Made from scratch, with fresh strawberries in both the batter and the buttercream, these cupcakes deliver a vibrant, scrumptious strawberry flavour in every bite. The sour cream makes the cupcakes incredibly tender while preventing the chopped fruit from sinking. Scale down to a half a dozen to share with that special someone, or bake in bulk and share them with family and loved ones on special occasions.
Step 1: Prepare the pans and mix the dry ingredients
Preheat the oven to 180°C. Line two 12-cup muffin pans with cupcake liners. Whisk flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Description - Step 2
Step 2: Cream the butter and sugar with eggs and vanilla
Take a large mixing bowl or stand mixer fitted with a paddle attachment, and beat butter on medium speed until creamy. Add sugar and beat on medium-high until airy and fluffy, about 5 minutes. Scrape down the bowl as needed. Add eggs one at a time, beating until fully incorporated before adding the next. Scrape down the bowl between each addition. Beat in the vanilla extract.
Description - Step 3
Step 3: Combine the wet ingredients
Stir the sour cream with the whole milk until smooth in a measuring cup or a large bowl.
Description - Step 4
Step 4: Alternate the dry and wet ingredients
With the mixer on low speed, add one-third of the flour mixture. Mix until incorporated. Add half of the sour cream mixture. Repeat alternating, ending with flour. Mix just until no streaks remain.
Description - Step 5
Step 5: Fold in the strawberries
Gently fold in chopped strawberries and food colouring (if using) with a spatula.
Description - Step 6
Step 6: Bake the cupcakes
Divide batter among liners, filling each ⅔ full (about ¼ cup per liner). Bake one pan at a time for 20-25 minutes until a toothpick inserted in the centre comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
Description - Step 7
Step 7: Make strawberry buttercream
Beat the butter and salt on medium speed until very creamy and pale, about 5 minutes. Gradually add powdered sugar on low speed. Add strawberry puree and vanilla. Increase to medium and beat until fluffy, about 1-2 minutes.
Description - Step 8
Step 8: Frost and garnish
Transfer frosting to a piping bag fitted with a decorative tip. Pipe the frosting onto cooled cupcakes. Garnish with fresh strawberry slices.
Step 1
Step 1: Prepare the pans and mix the dry ingredients
5 Minutes
Step 2
Step 2: Cream the butter and sugar with eggs and vanilla
Search
Login
American
Intermediate
Dessert
