Strawberry Cupcake Picnic

Strawberry cupcakes are very fun on a picnic due to their yummy sweet aroma. Strawberries are super nutritious and on a cupcake absolutely sweet. Here is the yummy recipe.

For the Cupcakes:

• 3 cups all-purpose flour (360g)
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 cup butter unsalted room temperature (227g)
• 1 ½ cups granulated sugar (300g)
• 3 large eggs
• 1 tablespoon vanilla extract
• ½ cup sour cream room temperature (120g)
• ½ cup whole milk room temperature (120ml)
• 1 cup fresh strawberries finely chopped (220g)
• 1 drop soft pink food coloring optional

For the Strawberry Buttercream:

• 1 ½ cups unsalted butter room temperature (340g)
• ¼ teaspoon salt
• 6 cups powdered sugar (720g)
• 6 tablespoons pureed fresh strawberries (about 6 large berries/ 90ml)
• ½ teaspoon vanilla extract

For the Cupcakes:

• Preheat the oven to 350F. Line two 12-cup muffin pans with cupcake liners.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and beat until very light and fluffy, about 5 minutes.
• Add the eggs, one at a time, beating until fully incorporated before adding the next. Stop and scrape down the bowl between each egg. Beat in the vanilla.
• Stir together the sour cream and whole milk in a measuring cup or medium mixing bowl.
• With the mixer on low speed, gradually add a third of the flour mixture to the butter mixture followed by half of the sour cream mixture. Repeat, alternating between the flour and sour cream. Scrape down the bowl. Beat in the chopped strawberries and food coloring, if using. Divide the batter among the cupcake liners. (About ¼ cup per liner.)
• Bake one pan at a time for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, then remove the cupcakes and continue cooling on a wire rack.

For the Strawberry Buttercream:

• In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the butter and salt on medium speed until very creamy and pale, about 5 minutes.
• With the mixer on low speed, gradually add in the powdered sugar and strawberry puree* until fluffy combined. Stope and scrape down the bowl as needed. Add the vanilla. Increase speed to medium and beat until fluffy and very spreadable, about 1 minute.
• Transfer to a piping bag fitted with a decorative tip and pipe the frosting on top of the cooled cupcakes. Garnish with fresh strawberries, if desired. Cupcakes can be stored in an airtight container at room temperature without the garnish for up to 3 days or refrigerated for up to 1 week.
• Picnic ready!

Yummy strawberry picnic!