2C (11.28 oz) (320 gr)fresh strawberries, cut into small cubes
1droppink or red food coloring (optional)
For the forsting:
1Cunsalted butter, at room temperature
1/2Ccream cheese,at room temperature
1/4tspsalt
5Cconfectioners sugar, sifted(powdered sugar)
1tspvanilla extract
1C (5.64 oz) (160 gr)fresh strawberries
Fresh strawberries, to decorate(optional)
Instructions
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.