Strawberry Cupcakes (With How To Video)

• Granulated Sugar (1 3/4 cups): The sweet talker of the kitchen. This isn’t just sugar, it’s an invite to the Sweetness Soirée happening in your mouth.
• Unsalted Butter, room temperature (3/4 cup, 1 1/2 sticks): The smooth operator. It’s all about texture and richness, and this butter doesn’t hold back.
• Fresh Whole Strawberries, pureed (2 cups): The heartthrob of the recipe. These berries aren’t just fresh; they’re runway-ready and pureed to perfection.
• Large Eggs, room temperature (3): The binders of culinary dreams. They keep things tight and right!
• All-Purpose Flour, sifted (3 cups): The foundation of our cupcake house. It’s sifted to airy perfection, ensuring a light, tender crumb.
• Baking Powder (1 teaspoon) & Baking Soda (1 teaspoon): The lifters! They’re the personal trainers for our cupcakes, giving them the perfect rise and fluff.
• Salt (1/2 teaspoon): A pinch of pizzazz! It’s the background singer that makes the sweet, sweet music of flavors pop.
• Sour Cream, room temperature (3/4 cup): The secret to moistness. It’s like a spa day for the cupcakes, keeping them lush and lavish.
• Vegetable Oil (1/4 cup): The slick and slide of the batter. It’s here to keep things moist and moving.
• Vanilla Extract (1 teaspoon): The classic crooner. Not all heroes wear capes; some just bring the smooth tunes of flavor.
• Strawberry Extract (1 teaspoon): The flavor booster, turning up the volume on our berry vibes.
• Red Food Coloring (3-4 drops, optional): The glam squad, ready to give our cupcakes that red-carpet look.

For the Buttercream:

• Powdered Sugar (3.5 cups): The cloud that sweet dreams are made of. It’s powdered perfection.
• Unsalted Butter, room temperature (1 cup, 2 sticks): Back at it again! Because what’s a star-studded event without a repeat appearance?
• Pureed Fresh Strawberries (1/4 cup): Berry magic making a comeback in the most delicious encore.
• Strawberry Extract (1/2 teaspoon): Just a dash more decadence, darling.
• Pinch of Salt: Because a little contrast brings the sweet symphony to life.

1. Cupcake Prep:

• Start by preheating your oven to that sweet spot of 350 degrees Fahrenheit. Dress up two 12-well muffin pans with 20 to 24 chic cupcake liners because even your pans should look fabulous.

2. Creaming Stage:

• In your stand mixer, armed with the whisk attachment, let the granulated sugar and butter have a dance-off. Crank the speed to medium-high and beat them for about 6 minutes. They should look pale yellow and feel fluffy, like a cloud in a summer sky.

3. Adding Eggs:

• It’s time for the eggs to make their grand entrance. Add them one at a time, ensuring each gets its moment in the spotlight. Scrape the sides and bottom of the bowl to catch everyone in this mixing party.

4. Berry-licious Puree:

• Turn the mixer down low and introduce the strawberry puree to the mix. It’s the secret sauce that’s going to make these cupcakes sing.

5. Dry Ingredients:

• In a medium bowl, have a quick whisking session with the flour, baking powder, baking soda, and salt. Invite half of this powdery posse to the stand mixer. Keep it on low speed, we’re going for combined, not whipped into oblivion.

6. Cream & Oil:

• Now, whisk together the sour cream and oil in a small bowl until they’re besties, then add them to the mixer.

7. Remaining Flour Mixture:

• It’s time for the rest of the flour crew to join the bash. Add it to the mixer and keep the speed low, like chill-low, until it’s all just combined.

8. Flavor Town:

• Now add the vanilla and strawberry extracts, along with the food coloring if you’re using it. Give the sides and bottom of the bowl a good scrape and mix until just combined. No overmixing – we’re keeping it cool.

9. Scoop & Bake:

• With an ice cream scoop or spoon, lovingly place the batter into the liners, filling them 3/4 full to give them space to rise and shine. Pop them into the oven for 17 to 21 minutes. They’re perfect when a toothpick comes out mostly clean but still a bit moist, like a good cake should be.

10. Cooling Time:

• Let your lovely cupcakes chill in the pans for 10 minutes, then move them to a wire rack. Keep them cool and covered lightly.

For the Strawberry Buttercream:

1. Prep and Mix:

• Clean your mixer bowl and whisk because cleanliness is next to tastiness. Put the confectioners’ sugar and butter into the bowl and start the party on low, cranking up the speed to medium-high once the sugar joins the fun. Aim for light and fluffy!

2. Berry Magic:

• Now, for some real magic. Add the strawberry puree, strawberry extract, and a pinch of salt, and beat until the buttercream is as pink as cotton candy and perfectly smooth.

3. Pipe and Serve:

• Once your cupcakes are cool, pipe them with that luscious buttercream. A large star tip was used here for that extra dazzle. Now serve and watch those smiles appear!