Fresh Strawberry Cupcakes

These Strawberry Cupcakes are soft, fluffy, moist and deliciously strawberry! There are pieces of chopped strawberry in the cupcake and pureed strawberries in the icing. No artificial flavor here – all flavor and color is from fresh strawberries. Yum!

Strawberry Cupcakes
Strawberry Cupcakes

I’ve been wanting to give a makeover to the strawberry cupcakes I did back when I first started the blog. While delicious, I felt they could be even better!

And since I’ve been on a mission recently to make the perfect vanilla cupcake (have you seen the picture of all the cupcakes on instagram?), I decided this was the perfect time. Plus, it’s springtime.

Well, kind of. Spring doesn’t really seem to want to stick around.

Strawberry Cupcakes

My vanilla cupcake will be coming your way soon, but first I just had to share these strawberry cupcakes. They are a variation on the vanilla with a couple little changes and they are AWESOME!

It took a few tries to get them just right. Fortunately, I had some great coupons for Driscoll’s strawberries for all my attempts. 🙂 Those are some delicious berries!

I don’t know whether the cake or the icing of this cupcake is better. The cake is moist, fluffy and the strawberries pieces make it even more moist and delicious. You might not even need or want icing.

And yet the flavor of the icing is super strawberry-mazing! You won’t want to not make it. Seriously, just pass me a spoon.

Strawberry Cupcakes
Strawberry Cupcakes

And making them is nice and simple. You only need one bowl. Yay!

There are really two main steps. You start by whisking together your dry ingredients, then add the wet and mix until smooth. See? Easy!

This cupcake batter has a mix of milk and sour cream. The milk helps make a nice, fluffy cupcake. And the sour cream adds awesome moisture and great flavor. I actually think it helps amplify the flavor of the vanilla and strawberry too. It makes a much better tasting cupcake. Trust me, I made no less than 8 versions of this cupcake base until I got it just right. 🙂

Strawberry Cupcakes

The ingredients are all pretty straight-forward. You probably have most, if not all of them already in your pantry and fridge. Which is perfect, because these would make a great last minute addition to your Easter menu. 🙂

I am seriously in love with them and so was everyone who tried them. They really are the perfect strawberry cupcakes! Yum!

Strawberry Cupcakes

Fresh Strawberry Cupcakes

Yield: 22-24 cupcakes

Ingredients

Cupcakes
1 2/3 cups flour
1 cup sugar
1/4 tsp baking soda
1 tsp baking powder
3/4 cup salted butter, room temperature
2 eggs
2 tsp vanilla
1/2 cup sour cream
1/4 cup + 1/8 cup milk
3/4 cup chopped strawberries


Icing
1/2 cup salted butter
1/2 cup shortening
4 cups powdered sugar
6 tbsp strawberry puree
1 tbsp water or milk, if needed


NOTE: You can replace the shortening in the icing with butter, if preferred

Instructions

1. Preheat oven to 350 degrees.
2. Whisk together flour, sugar, baking soda and baking power in a large mixing bowl.
3. Add butter, eggs, vanilla, sour cream and milk and beat on medium speed until smooth.
4. Fold in the strawberries.
5. Fill cupcakes liners a touch more than half way.
6. Bake for 18-20 minutes.
7. Allow to cool for 2-3 minutes, then remove to cooling rack to cool completely.
8. While cupcakes cool, make the icing. Beat together butter and shortening until smooth.
9. Slowly add 3 cups of powdered sugar. Mix until combined.
10. Mix in the strawberry puree.
11. Add the rest of the powdered sugar and mix until smooth. Add water or milk until icing is desired consistency.
12. Once cupcakes are cool, pipe on the icing.
http://www.lifeloveandsugar.com/2014/04/17/fresh-strawberry-cupcakes/

Enjoy!

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