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Ingredients
- 1/2 cup butter, softened
- 1 cup plus 2 teaspoons sugar, divided
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup whole buttermilk
- 1/4 teaspoon vanilla extract
- 1 1/4 cups chopped fresh strawberries
- 1 teaspoon fresh lemon juice
- 2/3 cup chilled heavy whipping cream
- 2 tablespoons confectioners' sugar
- 2 tablespoons sour cream Garnish: confectioners' sugar, mint
Details
Servings 18
Preparation time 20mins
Cooking time 60mins
Preparation
Step 1
1. Preheat oven to 375°. Line 18 muffin cups with paper liners. Set aside.
2. In a large bowl, beat butter and 1 cup sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition.
3. In a small bowl, combine flour, baking soda, and salt. Add flour mixture to butter mixture in 3 batches, alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla. Divide batter evenly among cups of prepared pans.
4. Bake until a wooden pick inserted in the center of a cupcake comes out clean, 17 to 19 minutes. Let cupcakes cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
5. In a small bowl, combine strawberries, remaining 2 teaspoons sugar, and lemon juice. Let stand for 30 minutes.
6. In a medium bowl, beat cream at high speed with an electric mixer until soft peaks form. Gradually add confectioners' sugar, beating until stiff peaks form. Fold in sour cream.
7. Holding a knife with the tip at a downward angle, cut around tops of cupcakes, leaving about a 1/4-inch border. Remove cupcake tops. Set aside. Fill centers of cupcakes with about 1 tablespoon whipped-cream mixture, and top with strawberries. Replace cupcake tops. Garnish with confectioners' sugar and mint, if desired.
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