Print
0 from 0 votes

Strawberry Cupcakes

Course Sweets & Dessert
Author Kristine

Ingredients

  • 1-1/3 cup flour
  • 1/2 cup sugar
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 6 TBS butter, room temperature
  • 1 egg
  • 2 tsp vanilla
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 1/4 tsp sea salt
  • 1/2 cup chopped strawberries

For the icing:

  • 1/2 cup unsalted butter
  • 3 cup powdered sugar
  • 3 TBS strawberry puree (could substitute all natural strawberry spread)
  • 1/4 tsp sea salt

Instructions

  • Preheat oven to 350 degrees.
  • In a medium bowl, whisk together the flour, sugar, baking soda, baking powder.
  • Add egg, vanilla, sour cream, and milk and beat on medium speed until smooth.
  • Fold in chopped strawberries.
  • Carefully spoon batter into lined muffin tins, filling just over halfway.
  • Bake for 12-14 minutes, rotating halfway through.
  • Cool on wire rack.

For the icing:

  • Beat butter and sea salt until smooth.
  • Slowly add powdered sugar until fully combined.
  • Stir in strawberry puree.
  • Add mild by the tsp to reach desired consistency.
  • When cupcakes are cool, pipe icing onto cupcakes.

Notes

 
Did you make this recipe? We want to see! Tag @kristineinbetween on Instagram and hashtag it #kinbetween