We had a great weekend and one of the reasons is because we kept it pretty laid back without any big plans. We went to a pizza party and gift opening with my younger brother and his wife on Friday and then spent Saturday at the farmers’ market and hung out at home. It rained/stormed all Saturday afternoon which was a great opportunity to bake some cupcakes.
Juliet is a fan of baking with me, she’s a great helper. I measure out the ingredients and she pours them in. She’s also a fan of stirring. If I don’t watch her closely she’ll try to sneak a taste…and sometimes it’s literally raw eggs and flour. EW. When is the “put everything in your mouth” phase going to end?
These cupcakes were a huge hit. I LOVE one-bowl baking recipes and this is one of those. You start with the dry ingredients and then add the wet ingredients and then mix it all up. No need to dirty too many dishes.
The frosting does call for shortening, which I actually highly recommend. I have some in my pantry from when I made homemade oreos and it adds a great texture and flavor to the frosting. If you don’t have any you can substitute butter.
These are awesome for this time of year as strawberries are very much in-season. There is nothing like hand-picked strawberries from the fields or from the farmers’ market.
I like to make cupcakes mini-size so that it’s just a small treat for Juliet. And it keeps my portion control in check, as well. Win win.
- 1⅔ cups flour
- 1 cup sugar
- ¼ tsp baking soda
- 1 tsp baking powder
- ¾ cup butter, room temperature
- 2 eggs
- 2 tsp vanilla
- ½ cup sour cream
- ¼ + ⅛ cup milk
- ¾ cup chopped strawberries
- ½ cup salted butter
- ½ cup shortening
- 4 cups powdered sugar
- 6 tbsp strawberry puree
- 1 tbsp water or milk, if needed
- Preheat oven to 350 degrees.
- Whisk together flour, sugar, baking soda and baking power in a large mixing bowl.
- Add butter, eggs, vanilla, sour cream and milk and beat on medium speed until smooth.
- Fold in the strawberries.
- Fill cupcakes liners a touch more than half way.
- Bake for 18-20 minutes.
- Allow to cool for 2-3 minutes, then remove to cooling rack to cool completely.
- While cupcakes cool, make the icing. Beat together butter and shortening until smooth.
- Slowly add 3 cups of powdered sugar. Mix until combined.
- Mix in the strawberry puree.
- Add the rest of the powdered sugar and mix until smooth. Add water or milk until icing is desired consistency.
- Once cupcakes are cool, pipe on the icing. (I just used a knife to spread it on)