Summer Strawberry Cupcakes

I was so pleased with how these turned out and darned proud to serve them too. Everything about them was right. At first glance, they're pretty and inviting, just tempting you to pick one up and take a bite. The top of the cupcake has a slight crispiness to it, similar to a pound cake. The cake is moist and full of fresh flavor, tho' I did my best to ensure that by eliminating the lemon zest and adding 1/2 tsp. of strawberry extract. 

I did use the pudding mix and I swear it makes a difference in terms of moistness (and it's a much cheaper alternative to the cake enhancer King Arthur Flour sells). I did alter the frosting as I wanted something sweeter and not quite as tangy as I knew only 1/2 cup of powdered sugar would make this. I also wanted more of it. So - I used a full package of cream cheese, 1/4 cup butter, 1 tsp. vanilla, 1/2 tsp. strawberry extract and a tablespoon or two of pureed strawberries which gave it a delicate strawberry flavor and a pretty pink blush. Rather than garnishing with sliced strawberries I used whole strawberries so they wouldn't bleed into the frosting. Simply loved 'em - nothing about these not to like, particularly with the modifications I made for extra strawberry flavor.

Summer Strawberry Cupcakes

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 16 cupcakes

Serving Size: 1 cupcake

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.
• Fill the prepared cupcake tins 3/4 of the way full. Bake in preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely. In the meantime, make your frosting.

For the Fresh Strawberry Frosting:

1. Combine the strawberries and lemon juice in a small saucepan; bring to a simmer over medium heat. Once simmering, stir the mixture occasionally, breaking up the berries with a wooden spoon, until the strawberries have become soft enough to mash effortlessly. It will look like thick strawberry jam. Once the mixture can coat a spoon (you should have about 1/4 cup of strawberry puree) remove from heat. Allow mixture to cool completely before using. <<< That part is SUPER important!

When ready to make buttercream:

• Place the softened butter in a large bowl or in the body of a stand mixer. With a handheld mixer, or with the paddle attachment on your stand mixer, beat butter on medium-speed (scraping down the sides as needed) until completely smooth; about 2 minutes. Add in 3 tablespoons of the strawberry puree and beat until completely combined; about 1 minute (don't worry if the mixture looks weird at this point). Add in the confectioners sugar, one cup at a time, on low speed. Once all of the sugar has been added, add in the cream and salt, then beat on high-speed for a full 2 minutes - this thickens up the frosting and makes it nice and fluffy. Frost cooled cupcakes as desired and top with a fresh strawberry, if using.

Notes

Strawberry puree may be made up to three days ahead and stored in the fridge, covered, until needed. Strawberry puree must be completely cooled before use. Cupcakes are best eaten the day they are made but will keep, covered and stored in the fridge, for 3 days. Bring back to room temperature before serving. You will have enough batter to make 16 cupcakes

Read more >>>>> Summer Strawberry Cupcakes @ bakerbynature.com

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