Strawberries & Cream Cupcakes


1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/4 cup unsalted butter, softened

1/2 tsp vanilla extract

1/2 cup sour cream

1 cup granulated sugar

2 large eggs

1/4 cup milk

1 cup chopped fresh strawberries

1/2 cup heavy cream for frosting

2 tbsp powdered sugar for frosting

1/2 tsp vanilla extract for frosting

Additional sliced strawberries for garnish


Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.

In a bowl, whisk together flour, baking powder, and salt.

In a separate bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Mix in the sour cream and milk until well combined. Gradually add the flour mixture, stirring just until incorporated.

Fold in the chopped strawberries.

Divide the batter among the prepared cupcake liners and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

For the frosting, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Frost the cooled cupcakes and garnish with sliced strawberries.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes

Kcal: 320 kcal | Servings: 12 cupcakes

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