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I have loads of strawberry-based desserts on this site and certainly no shortage of variations of strawberry cake and cupcakes. What I love about these though is that they are pretty straight forward with a one-bowl vanilla cupcake base and chunks of strawberries in the batter. There’s plenty of strawberry flavor from the chunks of berries and then they are topped with a delicious strawberry buttercream. These cupcakes are light, moist and full of flavor. I’m so in love!
This is actually the second time this recipe has been updated. The original version was posted way back when I first started this blog, in 2012. Then it was updated in 2014. And now it’s being updated again, only this time the recipe is basically the same.
Ingredients:
For the Cupcakes:
1 3/4 cups granulated sugar
3/4 cup unsalted butter, room temperature 1 1/2 sticks
2 cups fresh whole strawberries pureed
3 large eggs room temperature
3 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour cream room temperature
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon strawberry extract
3-4 drops red food coloring optional
For the Buttercream:
3.5 cups powdered sugar
1 cup unsalted butter, room temperature 2 sticks
1/4 cup pureed fresh strawberries
1/2 teaspoon strawberry extract
Pinch salt
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
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