Strawberry Cupcakes

Total Time Prep: 20 min. + chilling Bake: 20 min. + cooling
Yield 1 dozen
Test Kitchen Approved
These strawberry cupcakes will whisk you away in a swirl of real strawberry flavor and creamy frosting. The from-scratch treats are a delightful way to show off fresh-picked fruit.

Ingredients

  • 1-1/2 pounds fresh strawberries, hulled
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1 large egg white, room temperature
  • 1 teaspoon vanilla extract
  • 1-1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup 2% milk
  • 1/4 cup sour cream
  • Red food coloring, optional
  • FROSTING:
  • 1/2 cup unsalted butter, softened
  • 5-1/2 to 6 cups confectioners' sugar, divided
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Directions

  1. Place strawberries in a food processor. Process until pureed. Transfer to a small saucepan. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until reduced to 1-1/4 cups, 20-25 minutes, stirring occasionally. Transfer to a bowl. Cover and refrigerate until chilled.
  2. Preheat oven to 350°. Line 12 muffin cups with paper liners. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, egg white and vanilla. In a bowl, whisk flour, baking powder, baking soda and salt. In a small bowl, whisk milk and sour cream until blended. Add dry ingredients to creamed mixture alternately with milk mixture. Fold in 3/4 cup cooled strawberry puree. If desired, add food coloring. Fill prepared cups half full with batter. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pan 10 minutes before removing to wire rack to cool completely.
  3. For frosting, in a large bowl, cream butter and 2 cups confectioners' sugar until light and fluffy, 3-4 minutes. Beat in milk, vanilla, salt and remaining 1/2 cup strawberry puree. Gradually beat in enough remaining confectioners' sugar until frosting reaches desired consistency. Pipe or spread over cooled cupcakes.

Nutrition Facts

1 cupcake: 507 calories, 17g fat (10g saturated fat), 60mg cholesterol, 216mg sodium, 87g carbohydrate (74g sugars, 2g fiber), 3g protein.

These cupcakes are the perfect use for fresh strawberries you have stored. Instead of strawberry jam or Jell-O powder, they feature the natural color and flavor of vibrant, fresh berries. Pair the cupcakes with a pale pink strawberry frosting, or use your favorite. Either way, they’re sure to impress! —Molly Allen, Hood River, Oregon
Recipe Creator

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