Ingredients

The following ingredients have 13 Servings
  • 1 2/3 cups (217g) all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, melted
  • 1 cup (207g) sugar
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup (115g) sour cream
  • 1/4 cup + 2 tbsp milk
  • 1 1/2 cups (200g) chopped strawberries
  • 1 1/2 cups (200g) chopped strawberries
  • 1 1/4 cups (280g) unsalted butter, room temperature
  • 5 cups (575g) powdered sugar
  • 1/2 tsp vanilla extract
  • Pinch or two of salt
  • Strawberries, for decorating

Instruction

  • Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  • Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
  • In a large bowl, whisk the melted butter, sugar and vanilla extract together until well combined.
  • Add the eggs and whisk together until well combined.
  • Add the sour cream and whisk together until well combined.
  • Add the milk and whisk together until well combined.
  • Add the dry ingredients and whisk together until combined, but do not over mix.
  • Fold in the chopped strawberries.
  • Fill the cupcake liners a little more than half full and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Remove cupcakes from the oven and place on a cooling rack to cool.
  • To make the strawberry buttercream, make the strawberry reduction. Add the strawberries to a food processor or blender and puree until smooth. You should have about 3/4 cups of puree.
  • Add the puree to a small sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced to about 6 tbsp, about 10-15 minutes. To measure, pour the puree into a measuring cup. If it’s more than 6 tbsp (between 1/4 and 1/2 cup), add it back to the pan and continue cooking.
  • When the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.
  • Add the butter to a large mixer bowl and beat until smooth.
  • Carefully add about half of the powdered sugar and mix until smooth and well combined.
  • Add 4 tablespoons of the strawberry reduction, vanilla extract and the salt to the frosting and mix until well combined.
  • Add the remaining powdered sugar and mix until smooth. Add additional strawberry reduction as needed to get the right consistency and flavor.
  • Pipe the frosting onto the cupcakes. I used Ateco tip 844. Decorate with a strawberry half, if desired.
  • Cupcakes are best when stored well covered in the fridge for 2-3 days. Serve at room temperature