I don’t know anyone who doesn’t love a cupcake now and then. These moist cupcakes are filled with fresh strawberries and make a nice summer treat.
2 1/2 Cup Unbleached Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
3/4 Cup Unsalted Butter (Softened)
1 Cup Sugar
2 Eggs (Room Temperature)
2 Teaspoons Vanilla Extract
1/2 Cup Sour Cream
1 Cup Chopped Strawberries
1/2 Cup Butter (Softened)
3 1/2 Cups Powdered Sugar
1/4 Cup Seedless Strawberry Jam
2 Tablespoons Milk
Preheat oven to 350 degrees.
Place cupcake liners in 18 standard sized muffin cups. Set aside.
In medium-size bowl combine flour, baking powder, baking soda, and kosher salt.
In large-size bowl beat butter and sugar until light and fluffy. Add eggs one at a time. Beat well after each addition. Stir in vanilla.
Gradually add flour mixture to wet mixture. Mix until just combine. Stir in sour cream and strawberries.
Pour batter into prepared pans. Fill each cup about 2/3 full.
Place in oven 18 to 20 minutes.
Remove from oven and cool completely in pans on wire racks.
To make the frosting combine butter, powdered sugar, strawberry jam, and milk in medium-size bowl. Beat until smooth and creamy. If you would like a stronger strawberry flavor gradually add in a bit more jam. If frosting is too stiff add more milk. If it is too runny gradually add in more powdered sugar.
Frost cooled cupcakes. Garnish with strawberries if desired. Keep frosted cupcakes refrigerated if not serving immediately.
Makes 18 Cupcakes
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes
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