Strawberries and Cream Cupcakes
Strawberries and cream cupcakes with strawberry buttercream are moist, fluffy, and packed with fresh strawberries and topped with strawberry cream frosting.
Ingredients
For the Cupcakes
All ingredients room temperature
- 210 g Flour
- 200 g sugar
- 1 stick butter
- 2 eggs
- 115 g sour cream
- 5 oz milk
- 2 tbsp strawberry gelatin
- ½ tsp LorAnn strawberry flavor super strength
- ½ tsp LorAnn Bavarian Cream
- ¼ tsp Vanilla Extract
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup chopped strawberries
For the Buttercream
- ½ stick butter
- 8 oz block cream cheese
- 350 g powdered sugar
- ¼ tsp LorAnna Strawberry super strength
- ¼ tsp Bavarian Cream
- Pinch salt
Instructions
For the cakes
- In a medium bowl, combine and mix sifted flour, baking powder, baking soda, and salt.
- In a stand mixer, whisk on high the butter and sugar until light and fluffy. Add eggs, extracts, and oils. Mix.
- In a small saucepan, warm milk. Whisk in the strawberry gelatin.
- Switch to the paddle attachment. With the paddle on low, mix in spoonfuls of flour mixture and portions of milk, alternating until they are all used. Do not overmix.
- Fill cupcake liners ¾ full. Bake for 14 minutes, or until an inserted toothpick comes out clean.
- Frost when completely cooled.
For the buttercream
- Sift powdered sugar so that all the clumps are out.
- Whisk on high all ingredients together until light and fluffy, about 5 minutes.
- When cakes are cooled completely, pipe onto the cupcakes. Top with fresh fruit if desired.