Strawberry Delight Cupcakes 🌼
🧁 Ingredients
For the cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
2 tsp vanilla extract
½ cup whole milk
¼ cup sour cream
For the strawberry buttercream:
1 cup unsalted butter, softened
3–4 cups powdered sugar
¼ cup strawberry puree (fresh or frozen, blended smooth)
1 tsp vanilla extract
Pinch of salt
A drop of pink food coloring (optional, for a brighter hue)
For the decoration:
Edible fondant daisies or sugar flowers (store-bought or homemade)
👩🍳 Instructions
Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
Make the batter:
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Alternate adding flour mixture and milk/sour cream to the butter mixture, beginning and ending with flour.
Fill liners about 2/3 full. Bake 18–20 minutes or until a toothpick comes out clean. Cool completely.
Make the buttercream:
Beat the butter until creamy. Add powdered sugar gradually, then mix in strawberry puree, vanilla, and salt. Add food coloring if desired and beat until fluffy.
Frost the cupcakes using a star piping tip to create beautiful swirls.
Top with fondant daisies or sugar flowers for that garden-fresh look!