Strawberry Cupcake

PRO TIPS FOR MAKING THIS RECIPE

• Measure your flour correctly! Adding too much flour to the recipe is the most common mistake that will yield dry and dense strawberry cupcakes. The best and easiest way to measure flour is by using a scale. If you don’t have one, fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
• If your flour is lumpy, sift it beforehand. Sifting will also help aerate the flour to yield lighter cupcakes.
• Bring the eggs to room temperature to ensure they incorporate into your batter evenly. If you forgot to take your eggs out of the fridge ahead of time, you could quickly bring them to room temperature by placing them in a large bowl with warm tap water for 5 minutes.
• Bake the cupcakes one pan at a time in the middle of the oven, so they bake evenly.
• If you don’t have any extra berries to puree, you can use strawberry jam or preserves in the frosting.
• A few drops of pink food coloring will give your strawberry cupcakes a beautiful pink color. You can add some to the frosting as well.

Recipe Ingredients

For the Strawberry Cupcakes

• All Purpose Flour
• Baking powder and Baking Soda: The combination of the two gives this cupcake the ultimate texture.
• Salt: For flavor.
• Butter: Unsalted and melted, since this recipe doesn’t cream the butter.
• Sugar
• Vanilla Extract
• Eggs: Large sized eggs.
• Sour Cream: Not only does sour cream add moisture, it also helps to keep the batter thick enough so that the strawberries don’t all sink to the bottom of your cupcakes.
• Milk
• Chopped Strawberries: One and half cups of chopped strawberries for cupcakes that are loaded with flavor!

For the Strawberry Buttercream

• Strawberries: You’ll need about 1 1/2 cups of chopped strawberries, measured after chopping.
• Unsalted Butter: Control the amount of salt in your buttercream by adding it yourself. Butter should be room temperature.
• Powdered Sugar: For volume and thickness.
• Vanilla Extract: For flavor.
• Salt: To tas