Strawberry cupcakes are moist, fluffy and perfect for spring and summer. They start with delicious buttery vanilla cupcakes filled with chopped strawberries, then they're topped with creamy strawberry frosting!
1 1/2cupsall-purpose flour
1large egg white
1 1/2teaspoonsvanilla extract
1/3cupsour creamor Greek yogurt
2/3cupchopped strawberrieschop strawberries first, then measure
8ozstrawberriescored (fresh or frozen work)
3 - 3.5cupspowdered sugar
1-2tablespoonsheavy creamas needed
Preheat the oven to 350F degrees and line a muffin pan with muffin papers.
Whisk together the flour, baking soda, baking powder and salt.
In a separate bowl beat together the butter and sugar until fluffy.
Mix in the egg, egg white and vanilla extract.
With the mixer on low speed, beat in the the sour cream followed by the flour mixture.
Then mix in the milk.
Gently fold in the chopped berries using a rubber spatula or wooden spoon.
Spoon the batter between the 12 muffin cavities.
Bake for 16-19 minutes or until an inserted toothpick comes out clean. If using frozen berries the bake time will likely be on the longer side.
Add the chopped strawberries to a food processor or blender and puree.
Push the puree through a sieve to remove the seeds (optional).
Place the puree in a medium saucepan over medium heat and bring to a gentle boil while stirring. Allow the mixture to boil for about 10 minutes or until it's thick like jam and about 1/3 of the volume you started with.
Cool the strawberry sauce fully (I pop it in the fridge).
Beat the butter until fluffy, then beat in 2 cups of the powdered sugar.
Mix in 3 tablespoons of the reduced strawberry sauce (it must be cold or else the frosting can separate).
Then mix in the rest of the powdered sugar about 1/2 cup at a time, and beat in the 1-2 tablespoons of cream until it's sweet enough for you.