These strawberry cupcakes are easy to make from scratch with simple ingredients including fresh strawberries. They are moist with a perfect crumb and sweet strawberry flavor.
Line two standard muffin pans with liners and lightly grease each liner with cooking spray, set aside.
Put strawberries in the container of a high-powered blender. Blend on high speed until smooth (30-60 seconds). Set aside.
In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside
In the bowl of a standing mixer, or in a large bowl with a hand-held mixer, beat butter and sugar for 1 minute.
Add eggs and vanilla and beat for 1 minute.
Add sour cream, milk and strawberry puree and stir until combined.
Add dry ingredients to the wet ingredients and stir until the batter is smooth.
Fill each cupcake liner with ¼ cup batter.
Bake in the preheated oven for 19-23 minutes, or until the tops are set and a toothpick inserted in the center of the cupcakes comes out clean or with a few crumbs.
Place the baking pans on a wire cooling rack and cool for 10 minutes in the pan.
After 10 minutes, carefully remove the strawberry cupcakes from the baking pan and transfer them to a wire cooling rack to cool completely.
All-purpose flour. cake flour can be used in place of all-purpose flour.
Salted butter. Unsalted butter works well too. You can replace up to half of the butter with canola oil.
Granulated sugar. organic cane sugar or regular white sugar are both good choices.
Sour cream. full-fat Greek yogurt is a great substitute.
Whole milk. Heavy cream or half and half can be used in place of whole milk.
Fresh strawberries. You can use frozen strawberries just be sure to thaw them and drain any excess liquid.
StoreStore in an airtight container in the refrigerator for up to a week. Serve at room temperature or slightly chilled.FreezeTo freeze, follow the recipe and let the strawberry cupcakes cool completely. Then transfer the unfrosted cupcakes to an airtight container and freeze in a single layer until you're ready to frost and serve. Thaw them at room temperature (do not microwave).