Summer Strawberry Cupcakes Recipe

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

yield 16 cupcakes


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)


Get full recipe >> Summer Strawberry Cupcakes @

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