Strawberry Cupcakes with Strawberry Buttercream

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Preheat the oven to 177°C (350°F). Line a 12-cup muffin pan with liners, and a second pan too (or bake in batches) since the recipe makes about 20 cupcakes.
2. Pulse 80g of the chopped strawberries in a food processor or blender until a chunky puree forms (about 80g). Add a splash of milk if it sticks. Set aside.
3. Set aside the remaining 120g of chopped strawberries to fold into the batter.
4. Whisk the cake flour, baking powder and salt together in a large bowl.
5. Cream the 170g butter and 300g sugar on medium speed for about 3 minutes until light and fluffy, scraping the bowl as needed. Beat in the egg, the 2 egg whites and the vanilla on medium-high until combined. Scrape down, then beat in the 120g sour cream; the mixture may look curdled.
6. Add half the dry ingredients and half the milk, mixing on low until combined. Add the rest of the dry ingredients, the rest of the milk and the strawberry puree, mixing until just combined. Do not overmix. Fold in the chopped strawberries.
7. Fill liners about 3/4 full. Bake 21–24 minutes, until the tops spring back when touched and a toothpick in the centre comes out mostly clean with a few moist crumbs.
8. Cool in the pan 5–10 minutes, then move to a rack and cool completely before frosting.
9. Blend the freeze-dried strawberries into a powder (about 1/2 cup). Beat the 226g butter on medium-high for about 2 minutes until creamy. Add the 420g confectioners' sugar, the strawberry powder, the 60ml cream and the vanilla. Beat on low 30 seconds, then high for 2 minutes. Taste, and beat in a pinch of salt if too sweet.
10. Frost the cupcakes as you like and top with fresh strawberries if using.
11. Store leftovers tightly covered in the fridge for up to 3 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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