Description
These Strawberry Cupcakes are moist, fluffy, and bursting with fresh strawberry flavor, perfect for a delightful summer dessert. Made with simple ingredients and topped with your choice of frosting, they offer a sweet treat that’s easy to bake at home.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
Fruit
- 3/4 cup fresh strawberries, finely chopped
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasonings.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, creating a good base for the cupcakes.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to ensure a smooth, cohesive batter.
- Combine Wet Ingredients: Mix in the sour cream, whole milk, and vanilla extract until fully blended and smooth, which adds moisture and flavor.
- Add Dry Ingredients to Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the batter.
- Fold in Strawberries: Gently fold the finely chopped fresh strawberries into the batter, distributing them evenly without breaking them down too much.
- Fill Cupcake Liners: Divide the batter evenly among the 12 cupcake liners, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring they are ready to be frosted.
Notes
- For added flavor, use a strawberry buttercream or cream cheese frosting to complement the cupcakes.
- You can substitute Greek yogurt for sour cream if needed for a slightly tangier taste.
- Avoid overmixing the batter to keep the cupcakes light and fluffy.
