Ingredients:
Cupcakes:
1 2/3 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted
1 cup sugar
2 tsp vanilla extract
2 large eggs
1/2 cup sour cream
1/4 cup + 2 tbsp milk
1 1/2 cups chopped strawberries
Frosting:
1 1/2 cups chopped strawberries
1 1/4 cups unsalted butter, room temperature
5 cups powdered sugar
1/2 tsp vanilla extract
Pinch or two of salt
Strawberries, for decorating
Instructions:
-Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
-Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
-In a large bowl, whisk the melted butter, sugar and vanilla extract together until well combined.
-Add the eggs and whisk together until well combined.
-Add the sour cream and whisk together until well combined.
-Add the milk and whisk together until well combined.
-Add the dry ingredients and whisk together until combined, but do not over mix.
-Fold in the chopped strawberries.
-Fill the cupcake liners a little more than half full and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
-Remove cupcakes from the oven and place on a cooling rack to cool.
-To make the strawberry buttercream, make the strawberry reduction. Add the strawberries to a food processor or blender and puree until smooth. You should have about 3/4 cups of puree.
-Add the puree to a small sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced to about 6 tbsp, about 10-15 minutes. To measure, pour the puree into a measuring cup. If it’s more than 6 tbsp (between 1/4 and 1/2 cup), add it back to the pan and continue cooking.
-When the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.
-Add the butter to a large mixer bowl and beat until smooth.
-Carefully add about half of the powdered sugar and mix until smooth and well combined.
-Add 4 tablespoons of the strawberry reduction, vanilla extract and the salt to the frosting and mix until well combined.
-Add the remaining powdered sugar and mix until smooth. Add additional strawberry reduction as needed to get the right consistency and flavor.
-Pipe the frosting onto the cupcakes. I used Ateco tip 844. Decorate with a strawberry half, if desired.
-Cupcakes are best when stored well covered in the fridge for 2-3 days. Serve at room temperature.