Fresh Strawberry Cupcakes

Supremely moist strawberry vanilla cupcakes are topped with fresh strawberry buttercream. A wonderful way to use up sweet Summer strawberries!

Yield : 16 cupcakes

Ingredients

For the Strawberry Cupcakes:

• 2 cups plus 2 tablespoons all-purpose flour (be sure NOT to pack your flour)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 1/2 cup full-fat sour cream
• 1 stick unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs plus one large egg yolk, at room temperature
• 1/4 cup boiling hot water (should be very hot, and poured into measuring cup right after boiled)
• 3/4 cup fresh strawberries, diced into 1/4" pieces

For the Fresh Strawberry Frosting:

• 1 cup fresh strawberries (frozen will also work; do not thaw first), roughly chopped
• 1 and 1/2 tablespoons fresh lemon juice
• 2 sticks (8 ounces) unsalted butter, VERY soft
• 1/2 teaspoon salt
• 3 1/2 cups confectioners sugar (more if needed), sifted
• 1 tablespoon heavy cream (more if needed)
• 12 small fresh strawberries, for decorating (optional)

Instructions

For full instructions you can go to bakerbynature.com.

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