Sweet Strawberry Buttercream Cupcakes



  • 1 2/3 cup all-purpose flour
  • 1 c sugar
  • 1/2 t baking powder
  • 1/4 t baking soda
  • 1/2 t salt
  • 1 stick unsalted butter, melted
  • 1 egg
  • 1/4 cup sour cream
  • 3/4 cup milk
  • 1 1/2 t vanilla extract

Strawberry Buttercream

  • 3 large strawberries, room temp
  • 1 stick butter, room temp
  • 1/2 t pure vanilla extract
  • 34 c powdered sugar
  • 1 T heavy cream



  1. Preheat oven to 350 degrees.
  2. In a stand mixer, cream butter and sugar together. Add egg, sour cream, and vanilla.
  3. In a separate medium bowl, whisk together dry ingredients (flour, baking soda, baking powder).
  4. Alternate between adding dry ingredients to wet ingredients in stand mixer and whisking in milk slowly.
  5. Whisk until batter is smooth, do not over mix.
  6. Pour batter into lined muffin tin, filling cupcake liners about halfway full.
  7. Bake for 18-21 minutes until cupcake centers bounce back to the touch.
  8. Allow cupcakes to cool on baking rack.
  9. Meanwhile, make the butter cream icing.

For the icing

  1. Using a food processor, puree three large strawberries.
  2. Add butter and vanilla to food processor.
  3. If food processor is big enough, add in powdered sugar 1/2 cup at a time. Use bowl and hand mixer, if not.
  4. Once icing is beginning to thicken, add in 1 tablespoon of heavy whipping cream.
  5. Icing should be smooth but hold it’s shape.
  6. Pipe icing onto room-temperature cupcakes.