This The Best Summer Strawberry Cupcakes is perfect for cake lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!
- 2 cups plus 2 tablespoons all-purpose flour be sure NOT to pack your flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup full-fat sour cream
- 1 stick unsalted butter at room temperature
- 1 cup granulated sugar
- 2 large eggs plus one large egg yolk at room temperature
- 1/4 cup boiling hot water should be very hot, and poured into measuring cup right after boiled
- 3/4 cup fresh strawberries diced into 1/4" pieces
- 1 cup fresh strawberries frozen will also work; do not thaw first, roughly chopped
- 1 and 1/2 tablespoons fresh lemon juice
- 2 sticks 8 ounces unsalted butter, VERY soft
- 1/2 teaspoon salt
- 3 1/2 cups confectioners sugar more if needed, sifted
- 1 tablespoon heavy cream more if needed
- 12 small fresh strawberries for decorating (optional)
Preheat oven to 350 degrees (F). Line a 12-mold cupcake tin with paper liners and lightly spray the liners with non-stick spray, set aside. In a large bowl combine 2 cups of the flour, baking powder, baking soda and salt; set aside. In a small bowl combine the milk and sour cream, mix well to combine and set aside. In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the butter and sugar until light and fluffy; about 4 minutes (don't skimp on time here!). Beat in the eggs and egg yolk, one at a time, beating well after each addition. Reduce mixer speed to low and gradually add in flour mixture in 2 additions, alternating with sour cream/milk mixture, beginning and ending with the flour. Stir in the hot water, beating just until combined; set aside.
Place diced strawberries and remaining flour in a small bowl; toss well to coat, being sure each piece is completely covered in flour. Fold strawberries and any remaining flour into batter, stirring just until combined.
Fill the prepared cupcake tins 3/4 of the way full. Bake in preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely. In the meantime, make your frosting.
Combine the strawberries and lemon juice in a small saucepan; bring to a simmer over medium heat. Once simmering, stir the mixture occasionally, breaking up the berries with a wooden spoon, until the strawberries have become soft enough to mash effortlessly. It will look like thick strawberry jam. Once the mixture can coat a spoon (you should have about 1/4 cup of strawberry puree) remove from heat. Allow mixture to cool completely before using. <<< That part is SUPER important!
Place the softened butter in a large bowl or in the body of a stand mixer. With a handheld mixer, or with the paddle attachment on your stand mixer, beat butter on medium-speed (scraping down the sides as needed) until completely smooth; about 2 minutes. Add in 3 tablespoons of the strawberry puree and beat until completely combined; about 1 minute (don't worry if the mixture looks weird at this point). Add in the confectioners sugar, one cup at a time, on low speed. Once all of the sugar has been added, add in the cream and salt, then beat on high-speed for a full 2 minutes - this thickens up the frosting and makes it nice and fluffy. Frost cooled cupcakes as desired and top with a fresh strawberry, if using.
Strawberry puree may be made up to three days ahead and stored in the fridge, covered, until needed.
Strawberry puree must be completely cooled before use.
Cupcakes are best eaten the day they are made but will keep, covered and stored in the fridge, for 3 days. Bring back to room temperature before serving.
You will have enough batter to make 16 cupcakes.
Serving Size 1 cupcake
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.