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
1/2 cup / 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
2 1/3 cups / 280 g cake flour	Whisk flour, baking powder & salt
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup / 170 g unsalted butter, softened	Cream butter & sugar, 3 min	Beat in egg, egg whites & vanilla	Beat in sour cream
1 1/2 cups / 300 g granulated sugar
1 large egg + 2 egg whites, room temperature
2 teaspoons pure vanilla extract
1/2 cup / 120 g full-fat sour cream, room temperature
1/2 cup / 120 ml whole milk, room temperature
3/4 cup / 120 g chopped strawberries (remaining)
1 cup / 25 g freeze-dried strawberries	Process freeze-dried strawberries into powder	Beat in sugar, strawberry powder, cream, vanilla & salt
1 cup / 226 g unsalted butter, softened	Beat butter until creamy, 2 min
3 1/2 cups / 420 g confectioners' sugar
1/4 cup / 60 ml heavy cream or whole milk, room temperature
1 teaspoon pure vanilla extract
salt, to taste
fresh strawberries, optional, for garnish

Read left to right — each column combines what's behind it. Tap a step to check it off.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.