Fresh Strawberry Cupcakes


Supremely moist strawberry vanilla cupcakes are topped with fresh strawberry buttercream. A wonderful way to use up sweet Summer strawberries!

Yield : 16 cupcakes

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 full instructions you can go to bakerbynature.com.

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