Summer Strawberry Cupcakes
Fresh Strawberry Cupcakes topped with homemade Strawberry Buttercream!
There’s something magical about Summer. The endless hours of sunlight, the fresh flowers… and berries… and stone fruit, the outdoor markets, creamy iced coffee, spontaneous road trips and afternoon swims.
With all those perks, it’s no surprise this magical season inspires me to bake more than any other. Yes… even more than Christmas. There’s just so much freshness and beauty to draw inspiration from! In fact, Sunday we walked through the Farmers market and found so many treasures we had to make TWO trips to get everything home. Our bounty included two pounds of salmon (I made the most wonderful lemon, garlic, and thyme salmon for dinner last night), sea scallops (recipe coming soon!), apple cider donuts that didn’t make it out of the parking lot, a log of locally made goat cheese, and two pints of freshly picked strawberries. If only every shopping trip could be that dreamy!
Summer Strawberry Cupcakes
Ingredients
For the Strawberry Cupcakes:
2 cups plus 2 tablespoons all-purpose flour (be sure NOT to pack your flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk
1/2 cup full-fat sour cream
1 stick unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs plus one large egg yolk, at room temperature
1/4 cup boiling hot water (should be very hot, and poured into measuring cup right after boiled)
3/4 cup fresh strawberries, diced into 1/4" pieces
For the Fresh Strawberry Frosting:
1 cup fresh strawberries (frozen will also work; do not thaw first), roughly chopped
1 and 1/2 tablespoons fresh lemon juice
2 sticks (8 ounces) unsalted butter, VERY soft
1/2 teaspoon salt
3 1/2 cups confectioners sugar (more if needed), sifted
1 tablespoon heavy cream (more if needed)
12 small fresh strawberries, for decorating (optional)
Instructions
For the Strawberry Cupcakes:
There’s something magical about Summer. The endless hours of sunlight, the fresh flowers… and berries… and stone fruit, the outdoor markets, creamy iced coffee, spontaneous road trips and afternoon swims.
With all those perks, it’s no surprise this magical season inspires me to bake more than any other. Yes… even more than Christmas. There’s just so much freshness and beauty to draw inspiration from! In fact, Sunday we walked through the Farmers market and found so many treasures we had to make TWO trips to get everything home. Our bounty included two pounds of salmon (I made the most wonderful lemon, garlic, and thyme salmon for dinner last night), sea scallops (recipe coming soon!), apple cider donuts that didn’t make it out of the parking lot, a log of locally made goat cheese, and two pints of freshly picked strawberries. If only every shopping trip could be that dreamy!
Summer Strawberry Cupcakes
Ingredients
For the Strawberry Cupcakes:
2 cups plus 2 tablespoons all-purpose flour (be sure NOT to pack your flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk
1/2 cup full-fat sour cream
1 stick unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs plus one large egg yolk, at room temperature
1/4 cup boiling hot water (should be very hot, and poured into measuring cup right after boiled)
3/4 cup fresh strawberries, diced into 1/4" pieces
For the Fresh Strawberry Frosting:
1 cup fresh strawberries (frozen will also work; do not thaw first), roughly chopped
1 and 1/2 tablespoons fresh lemon juice
2 sticks (8 ounces) unsalted butter, VERY soft
1/2 teaspoon salt
3 1/2 cups confectioners sugar (more if needed), sifted
1 tablespoon heavy cream (more if needed)
12 small fresh strawberries, for decorating (optional)
Instructions
For the Strawberry Cupcakes:
- Preheat oven to 350 degrees (F). Line a 12-mold cupcake tin with paper liners and lightly spray the liners with non-stick spray, set aside. In a large bowl combine 2 cups of the flour, baking powder, baking soda and salt; set aside. In a small bowl combine the milk and sour cream, mix well to combine and set aside. In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the butter and sugar until light and fluffy; about 4 minutes (don't skimp on time here!). Beat in the eggs and egg yolk, one at a time, beating well after each addition. Reduce mixer speed to low and gradually add in flour mixture in 2 additions, alternating with sour cream/milk mixture, beginning and ending with the flour. Stir in the hot water, beating just until combined; set aside.
- Place diced strawberries and remaining flour in a small bowl; toss well to coat, being sure each piece is completely covered in flour. Fold strawberries and any remaining flour into batter, stirring just until combined
Read Here for Full Recipes>>bakerbynature.com/fresh-strawberry-cupcakes/
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