RECIPE

Strawberry Cupcakes

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I make a lot of flavors for cupcakes and cakes. With strawberries in season, I am so excited to share my strawberry cupcake recipe with you. Strawberry cupcakes has always been a favorite of mine and many customers too. I don’t eat many cupcakes but this is one flavor that is hard for me to past up.

I love making easy recipes, but I know not all recipes will be easy. Let’s talk about this cupcake and some pointers about how to make these cupcakes. First you want to make sure your butter is room temperature, which means soft to touch. You want to use a good butter, not all butters cream well. I use Trader Joes butter, I think it creams the best. So cream the butter and sugar until light and fluffy, about 3 minutes. Add your room temperature eggs. If you forget to take the eggs out to get to room temperature, you can put the whole eggs in a bowl of warm water and let sit for 5-10 minutes. After that, crack them into a bowl until ready to use. While the butter is creaming, I like to whisk together the flour, baking powder, baking soda and salt in bowl. In another bowl, whisk the milk and sour cream together. After the butter is done creaming, I will add the eggs and vanilla. Always make sure to scrape down the sides of the bowl. Next you want to add half the flour mixture and mix. Add the milk/sour cream mixture, mix until combined. Finish add the flour mixture, mix until combined. When you make cakes or cupcakes, majority of the time you will alternate dry ingredients and wet ingredients. You always want to start and end with the dry ingredients. At the end you will add the strawberries/3 tbsp of flour. Be careful not to over mix. At this point you can use a spatula to fold in the strawberries or use the mixer and mix for 30 seconds. Using a cupcake, scoop batter into prepared cupcake pans. Make sure to fill each liner 2/3-3/4 full. Do not fill to the top.

After the cupcakes are baked and are cooled, I put my cupcakes in the fridge to chill. It makes frosting easier. So place the cupcakes in the fridge, while you make the buttercream. I also store the cupcakes in the fridge too. I prefer cold cupcakes, but they don’t take long to get to room temperature.

Here are some tips for the best buttercream. Make sure to use some brown butter. It makes a huge difference in the frosting and is the key ingredient. I use a good quality butter and you should too. It is buttercream and you want it to taste good. Start want creaming the butter until flight and fluffy. This helps to make the buttercream light, not super heavy. Slowly add the powdered sugar, make sure you sift it, it helps with the lightness of the buttercream. Make sure to add vanilla and salt to your buttercream for the best frosting.

Got a question about cupcakes? Send me a message.

Love from my Kitchen ????

Billie-Jo

Ingredients

½ cup unsalted butter room temperature
1 cup sugar
2 large eggs room temperature
1 tsp vanilla extract
1 ⅓ cup all purpose flour
1 tsp baking powder
½ tsp salt
¼ tsp baking soda
½ cup milk
¼ cup Daisy sour cream
1 cup fresh diced strawberries mix with 2 tbsp of flour
Buttercream-¾ brown butter and 1 ½ cup unsalted butter, 5 1/2 -6 cups sifted powdered sugar.

Directions

Preheat the oven to 350. Line a cupcake tray with cupcake liners, you will need 15 liners.
In a medium bowl, whisk together flour, baking powder, baking soda and salt, set aside.
In a small bowl whisk together milk and sour cream.
In a large mixing bowl, cream together butter and sugar, until light and fluffy, about 3 minutes.
Add eggs and vanilla, make sure to scrape down the sides of the bowl.
Add half of the flour mixture, add the milk mixtures, add remaining flour mixtures.
Fold in strawberries with 3 tbsp of flour.
Using a 3 tbsp scoop, scoop into prepared cupcake pans.
Bake for 17 minutes or until a toothpick comes out clean.
Buttercream-cream ¾ brown butter and 1 ½ cup unsalted butter until light and fluffy, 8-10 minutes. Slowly add, 4-5 1/2 cups sifted powdered sugar, ¼ tsp salt and 1 tbsp of vanilla extract. Add food coloring if desired. Put the frosting in a piping bag with a Wilton 1M tip and decorate as desired. I used Sweet and Treats Sprinkles.