Ingredients
Scale
- 1 ½ cups of all-purpose flour
- 1 cup of granulated sugar
- ½ teaspoon of baking powder
- ½ teaspoon of baking soda
- ¼ teaspoon of salt
- ½ cup of unsalted butter, softened
- 2 large eggs
- 1 teaspoon of vanilla extract
- ½ cup of sour cream
- ½ cup of milk
- 1 cup of pureed strawberries
- 8 oz of cream cheese, softened
- ½ cup of powdered sugar
- Fresh strawberries for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk to mix evenly.
- In a separate bowl, beat softened butter, eggs, and vanilla extract until smooth. Add sour cream and milk, mixing well. Incorporate pureed strawberries into the wet mixture.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Fill cupcake liners about ⅓ full with batter, add a spoonful of cream cheese filling, then cover with more batter.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- Prepare the frosting by beating cream cheese with powdered sugar until smooth. Mix in chopped strawberries if desired. Pipe or spread over cooled cupcakes, garnish with a fresh strawberry slice.
Notes
- Use fresh or thawed frozen strawberries for the pureed strawberries.
- Ensure not to overmix the batter for fluffy cupcakes.
- Chill cupcakes before frosting for cleaner decoration.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 330 kcal Kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg
