These cupcakes are amazing! My friend Stefany said they tasted just like Belgian waffles with fresh strawberries and cream. These are very moist and chewy. This recipe makes 12 regular cupcakes or 44 mini. The strawberries are so cheap right now, so it's a great time to make them!
1/2 c. pureed strawberries
1 1/2 c. all purpose flour
1 tsp baking powder
1/4 tsp coarse salt
1/2 c. sour cream
1 tsp vanilla extract
1/2 c. butter, room temp
1 c. sugar
2 eggs, room temp
Preheat oven to 350.
Line a 12 cup muffin tin with liners, or 2 mini muffin pans with 44 liners; set aside
In a medium bowl whisk together flour, baking powder, and salt; set aside.
In a small bowl mix together sour cream, vanilla, and strawberry puree; set aside.
In bowl of electric mixer beat butter until fluffy, about 1 1/2 minutes. Slowly add sugar and cream together for 2 minutes. Reduce mixer speed to low and eggs one at a time until just blended.
With mixer on low add half of flour mixture, scraping down sides of bowl.
Add in strawberry puree mixture.
Add in remaining flour mixture, scraping sides, until just combined.
Fill muffin cups about 2/3 full. (I made the mini version and I used my Pampered Chef mini scoop and it was perfect)
Bake for approximately 12 minutes, until toothpick inserted in center comes out clean.
Let cool on wire rack.
Strawberries and Cream Frosting
1/3 c. strawberry puree
4 Tbs. butter, room temp
6 oz. cream cheese, room temp
1/2 tsp vanilla extract
Pinch of coarse salt
4-5 c. powdered sugar (depending on how thick you want it)
Combine first five ingredients, gradually add in powdered sugar until you reach the right consistency.
Frost cupcakes and store in refrigerator.
These are so delicious and perfect for a summer treat!