Fresh Strawberry Cupcakes #dessert #spring

Crisp Strawberry Cupcakes finished with natively constructed Strawberry Buttercream! I knew promptly that the strawberries would be utilized for new strawberry cupcakes. A formula I've been imagining about for over a year!

In case you will embellish your cupcakes with new strawberries, I recommend utilizing the most minor ones you can discover. Ranchers advertises ordinarily have preferable choices for this over supermarkets.

Also try our recipe Celebration Marble Cupcakes

Supremely moist strawberry vanilla cupcakes are topped with fresh strawberry buttercream. A wonderful way to use up sweet Summer strawberries!

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)

Instructions
For the Strawberry Cupcakes:

1. 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.
2. 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.

Notes
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.

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