Ingredients
Method
For the cupcakes:
- Preheat oven to 356º F (180° C). Line a 12 cupcake pan with cupcake liners.
- In a medium bowl, sift together the flour, baking powder, baking soda and salt.
- In a large bowl, add the butter and sugar and beat with an electric mixer or hand whisk for 3-4 minutes until the mixture lightens and turns fluffier.
- Add in the eggs one at a time, beating after each addition. Then add the vanilla extract and beat until well incorporated.
- Mix in the flour mixture in 3 separate additions alternating with the milk and sour cream, beating after each addition. Beat for 1 more minute until smooth.
- Add the diced strawberries with the coloring (optional) and beat for a few seconds until smooth.
- Divide the batter by pouring in the cupcake pan filling each cupcake with about 3/4 of their capacity, make sure to leave some batter for the next batch to make about 24 cupcakes in total. Bake the cupcakes for 18-20 minutes until a wooden toothpick comes out clean when inserted.
- Once the cupcakes are ready, let them cool down completely before decorating.
For the frosting:
- Put the strawberries in a blender or food processor and blend for a few seconds until pureed.
- Pour this strawberry puree into a medium saucepan and bring to medium-low heat. Cook the puree for approximately 12-15 minutes until 6 tablespoons (90 g) of the puree is reduced, stirring constantly with a rubbert or wooden spatula to prevent it from burning.
- Once the puree is thick and deeper in color, remove the pan from the heat and let the mixture cool down completely before using. This step can be done a day in advance.
- Separately, put the butter with the cream cheese in a medium bowl and beat with an electric mixer or hand whisk for 3 minutes until the mixture lightens and is fluffy.
- Add the salt, powdered sugar and vanilla extract and beat for 2 more minutes until it is consistent enough to decorate the cupcakes.
- Finally, add the strawberry puree (already reduced and thickened) with the pink coloring (optional) and beat for a few seconds until a smooth and homogeneous frosting is obtained.
- Place the frosting in a piping bag with a star or round piping tip (or do it directly with a spoon) and decorate the cupcakes in the way you prefer.
- Decorate with fresh strawberries on top and that's it. These cupcakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.