Strawberry Cupcakes

How To Cake It's profile picture
  • Time it takes: 45 minutes
  • Difficulty Level: Beginner
  • Occasions: Birthday, Everyday, Kids Party, Summer, Valentine's Day, Anniversary
  • Feeds: 16 cupcakes

Berry season is in full swing and we are celebrating with fresh strawberry cupcakes! Jyoti (@thepurplecupcake_)'s Strawberry Cupcakes are a perfect treat for berry season! These cupcakes are rich with sour cream and a delicious vanilla bean paste then swirled with a homemade strawberry sauce!

ingredients image squiggle

Ingredients


Strawberry Cupcakes

  • 160 g All Purpose Flour 
  • 150 g Granulated Sugar 
  • ½ tsp Baking Soda
  • 1 tsp Baking Powder 
  • ½ tsp Salt 
  • 1 Egg, room temperature
  • ½ cup Canola Oil OR ¼ cup Canola Oil + 56 g Melted Butter 
  • 85 g Sour Cream 
  • 2 tsp Vanilla Extract OR Vanilla Bean Paste 
  • ½ Buttermilk

Strawberry Sauce

  • 325 g Strawberries 
  • 50 g Granulated Sugar 
  • 1 tbsp Lemon Juice
Tools Icon

Tools


  • Cupcake pans
  • Stand Mixer with Paddle Attachment
  • Whisk
  • Rubber spatula
  • Food scale
  • Combine your strawberries, sugar, and lemon sugar in a medium saucepan. Cook on medium heat until the berries release tons of water, and then cook down and form a thick sauce. Pour sauce over a fine mesh sieve into a bowl. Keep the thicker mix for the cupcakes, and the thinner, smooth sauce for SMBC.

  • Preheat your oven to 325 degrees Fahrenheit and line your cupcake trays with paper liners.

  • In a bowl, whisk together all dry ingredients and set aside.

  • Measure out ½ canola oil. To the measuring cup add sour cream, vanilla, and one egg.

  • With your whisk, add your wet ingredients to your dry ingredients and incorporate. Your batter will be very thick.

  • Slowly pour in the buttermilk and whisk to fully incorporate.

  • Add in half of your reserved strawberry sauce, and a tiny dab of pink food coloring.

  • Pour into your cupcake liner lined tin, Fill each cup just over halfway full.

  • Swirl in a tiny bit of the other half of your sauce on top of the cupcakes.

  • Bake cupcakes for 25 minutes. Do not open the oven door while baking, as this can cause the cupcakes to sink!

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