Summer Strawberry Cupcakes

• Vegetarian

• Produce

  • 12 Strawberries, small fresh
  • 1 3/4 cup Strawberry, Fresh

• Refrigerated

  • 2 Eggs plus, large

• Condiments

  • 1 1/2 tbsp Lemon juice, fresh

• Baking & Spices

  • 2 1/8 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3 1/2 cups Confectioners' sugar
  • 1 cup Granulated sugar
  • 1 tsp Salt

• Dairy

  • 1 stick Butter, unsalted
  • 2 sticks Butter, unsalted very soft
  • 1 tbsp Heavy cream
  • 1/2 cup Sour cream, full-fat
  • 1/2 cup Whole milk

• Liquids

  • 1/4 cup Water

Found on bakerbynature.com

Description

Ingredients

• For the Strawberry Cupcakes:
• 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
• For the Fresh Strawberry Frosting:
• 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)

Directions

• For the Strawberry Cupcakes:
• 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 (dont 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.
• For the Fresh Strawberry 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.
• When ready to make buttercream:
• 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 (dont 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.

Nutrition