Strawberry Cupcakes with Creamy Strawberry Buttercream
Makes 20 cupcakes
| prepPreheat oven to 350°F / 177°C | |||||||
| prepLine two 12-count muffin pans with cupcake liners | |||||||
| 80 g chopped strawberries (for puree) | Pulse strawberries into chunky puree | Alternate dry & milk, add puree, fold in strawberries | Fill liners 3/4 full, bake 350°F / 177°C, 21–24 min | Cool in pan 5–10 min, transfer to rack, cool completely | Frost cupcakes & garnish with fresh strawberries | ||
| 280 g cake flour | Whisk flour, baking powder & salt | ||||||
| 2 teaspoons baking powder | |||||||
| 1/2 teaspoon salt | |||||||
| 170 g unsalted butter, softened | Cream butter & sugar, 3 min | Beat in egg, egg whites & vanilla | Beat in sour cream | ||||
| 300 g granulated sugar | |||||||
| 1 large egg + 2 egg whites, room temperature | |||||||
| 2 teaspoons pure vanilla extract | |||||||
| 120 g full-fat sour cream, room temperature | |||||||
| 120 ml whole milk, room temperature | |||||||
| 120 g chopped strawberries (remaining) | |||||||
| 25 g freeze-dried strawberries | Process freeze-dried strawberries into powder | Beat in sugar, strawberry powder, cream, vanilla & salt | |||||
| 226 g unsalted butter, softened | Beat butter until creamy, 2 min | ||||||
| 420 g confectioners' sugar | |||||||
| 60 ml heavy cream or whole milk, room temperature | |||||||
| 1 teaspoon pure vanilla extract | |||||||
| salt, to taste | |||||||
| fresh strawberries, optional, for garnish | |||||||
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