Fresh Strawberry Cupcakes

• Produce

  • 3/4 cup Strawberries
  • 6 tbsp Strawberry puree

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 2/3 cups Flour
  • 1 Icing
  • 4 cups Powdered sugar
  • 1/2 cup Shortening
  • 1 cup Sugar
  • 2 tsp Vanilla

• Bread & Baked Goods

  • 1 Cupcakes

• Dairy

  • 1 1/4 cup Butter, salted
  • 3/8 cup Milk
  • 1/2 cup Sour cream
  • 1 tbsp Water or milk

Found on lifeloveandsugar.com

Ingredients

• Cupcakes
• 1 2/3 cups flour
• 1 cup sugar
• 1/4 tsp baking soda
• 1 tsp baking powder
• 3/4 cup salted butter, room temperature
• 2 eggs
• 2 tsp vanilla
• 1/2 cup sour cream
• 1/4 cup + 1/8 cup milk
• 3/4 cup chopped strawberries
• Icing
• 1/2 cup salted butter
• 1/2 cup shortening
• 4 cups powdered sugar
• 6 tbsp strawberry puree
• 1 tbsp water or milk, if needed
• NOTE: You can replace the shortening in the icing with butter, if preferred

Directions

• 1. Preheat oven to 350 degrees.
• 2. Whisk together flour, sugar, baking soda and baking power in a large mixing bowl.
• 3. Add butter, eggs, vanilla, sour cream and milk and beat on medium speed until smooth.
• 4. Fold in the strawberries.
• 5. Fill cupcakes liners a touch more than half way.
• 6. Bake for 18-20 minutes.
• 7. Allow to cool for 2-3 minutes, then remove to cooling rack to cool completely.
• 8. While cupcakes cool, make the icing. Beat together butter and shortening until smooth.
• 9. Slowly add 3 cups of powdered sugar. Mix until combined.
• 10. Mix in the strawberry puree.
• 11. Add the rest of the powdered sugar and mix until smooth. Add water or milk until icing is desired consistency.
• 12. Once cupcakes are cool, pipe on the icing.