Strawberry Cupcakes

5 from 1 vote

Strawberry Cupcakes are made with fresh strawberries and decorated with buttercream. They are soft and moist.

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 459kcal

Preheat oven to 375^oF. Line cupcake pan with paper cups.
In the bowl of stand mixer with the pedal attachment, beat butter and sugar on medium speed until high and fluffy. This takes about 2-3 minutes.
Add eggs on at the time and mix until smooth. Add sour cream and mix again until all combine.
In the mixing bowl, sift flour, baking powder, and salt. Reduce speed to low and add dry ingredients. Mix again until all combine.
Add fresh cut strawberries and gently incorporate them at low speed for 5-10 seconds.
Using an ice cream spoon, fill the cupcake pan with batter about 2/3 full. Add a few pieces of fresh-cut strawberries on top. This is optional.
Bake cupcakes for 20-22 minutes or until the toothpick comes out clean.
Transfer cupcakes to a wire rack to cool completely before frosting.

In a large mixing bowl of stand mixer with pedal attachment, add room temperature unsalted butter. Beat butter for a few minutes on medium-high speed, scraping down the sides occasionally.
Add on half of the powdered sugar and mix on the lowest speed setting until fully combined. After that, add remaining powdered sugar and continue to mix on low until incorporated.
Add in strawberry puree, salt, and crushed freeze-dried strawberries. Mix on low until buttercream is smooth and creamy.

Fill a pipping bag fitted with Ateco 846 pipping tip with Strawberry Buttercream.
Swirl the buttercream onto the cupcakes. Add a fresh strawberry to the top of each cupcake. Enjoy!

Ingredients should be at room temperature for better results.

You can use strawberry preserves or jam instead of strawberry puree.