Ingredients
Strawberry Cupcake
- 240 grams cake flour, spooned and leveled, then sifted
- 200 grams granulated sugar
- 2 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 113 grams salted butter, softened
- 120 mL milk
- 56 grams sour cream
- 1/2 tsp vanilla extract
- 1/4 tsp mint extract
- 1 large egg, room temperature
- 2 large egg whites, room temperature
- 150 grams chopped strawberries
- 10 grams cake flour, to coat the strawberries
Frosting
- 200 grams strawberries, chopped**
- 1 lime, juice and zest
- 113 grams unsalted butter, softened
- 240 grams powdered sugar, spooned and leveled
- 45 mL white rum***
- pinch of salt
Garnish
- fresh mint
- 1 lime
- fresh strawberries
Method
- Start with making the strawberry puree for the frosting. In a saucepan over medium heat, combine the strawberries with the lime juice. Allow them to cook for 5-10 minutes until they are mushy. Remove them from the heat and strain the liquid out. Discard the solids and allow the strawberry puree to cool.200 grams strawberries chopped**, 1 lime juice and zest
Cupcake
- Preheat the oven to 350F/177C and line a cupcake pan.
- Combine the cake flour, sugar, baking powder, and salt in the bowl of a stand mixer. With the mixer on low speed, add in chunks of butter until the mixture becomes crumbly.240 grams cake flour spooned and leveled, then sifted, 200 grams granulated sugar, 2 1/2 tsp baking powder, 1/4 tsp fine sea salt, 113 grams salted butter softened
- In a separate bowl combine the milk, sour cream and extracts. Pour in about 3/4 of the milk mixture into the bowl of the stand mixer, mix on medium speed, and beat for 1 minute.120 mL milk, 56 grams sour cream, 1/2 tsp vanilla extract, 1/4 tsp mint extract
- Mix the eggs into the leftover milk mixture and pour half of it into the batter. Beat for another minute. Add in the rest of the milk and egg mixture and beat until it is fully combined and smooth.1 large egg room temperature, 2 large egg whites room temperature
- Combine the strawberries with 1 Tbsp flour and then fold them into the batter.150 grams chopped strawberries, 10 grams cake flour to coat the strawberries
- Fill the cupcake tins about 3/4 full and bake for 20 minutes. Remove them from the oven, allow them to cool for a few minutes and then remove them from the pan and allow them to cool completely before frosting.
Frosting
- Beat the butter and powdered sugar for 5-10 minutes until the sugar is fully dissolved and the frosting is fluffy. Add in the rum, lime zest, salt and strawberry puree. Beat them until they are fully combined.*113 grams unsalted butter softened, 240 grams powdered sugar spooned and leveled, 45 mL white rum***, pinch of salt, 1 lime
Assemble
- Frost the cupcakes and garnish with the fresh mint, lime wedge/zest and strawberries!fresh mint, fresh strawberries
Notes
*You can always add in a little more powdered sugar if your frosting becomes too soft from the puree.
**You can always use freeze dried strawberries or strawberry extract for the frosting in place of fresh strawberries. Just add it to taste.
***The flavor of the rum is very mild. You can add a little more, but balance it out with powdered sugar if needed.
Nutrition
Serving: 1gCalories: 292kcalCarbohydrates: 41gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 4gCholesterol: 45mgSodium: 149mgFiber: 1gSugar: 26g