Details
Prep Time: 20 minutes
Cook Time: 20 minutes
Ready In: minutes
Yields or Serves: 18 Makes 18 Cupcakes
Rating:
[Total: 2 Average: 5/5]
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.
- Cupcakes
- 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
- Frosting
- 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
- "Work With What You Got!"
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