Ingredients
Equipment
Method
Prep
- Preheat the oven to 350°F and line a muffin tin with cupcake liners, then set aside so the batter can bake right after mixing.
- Whisk together all-purpose flour, baking powder, and salt until evenly combined, then keep the bowl handy for quick alternating additions.
Make the batter
- Cream the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes, so the cupcakes rise with a tender crumb.
- Beat in the eggs one at a time until smooth after each addition, scraping the bowl as needed for a consistent batter.
- Alternate adding the flour mixture and sour cream to the butter mixture, beginning and ending with flour, and mix only until just combined.
- Stir in the fresh strawberry puree and vanilla extract until no streaks remain, then stop mixing to avoid a dense texture.
Bake and cool
- Fill each cupcake liner about two-thirds full so there’s room for doming, then bake for 16-18 minutes at 350°F until a toothpick comes out clean.
- Allow the cupcakes to cool completely on the pan before frosting; if warm, the frosting will melt.
Resting
- Rest the cooled cupcakes for 30 minutes before frosting so the crumb firms up and the frosting holds its shape.
Frost and finish
- Beat together the softened butter, powdered sugar, and strawberry jam until light and fluffy, then pipe the frosting as a swirl onto each cupcake.
- Top each cupcake with a fresh strawberry and a dollop of whipped cream before serving for a layered shortcake finish.
Notes
For clean, sturdy frosting swirls, use softened butter (not melted) and frost only after the cupcakes have cooled and rested. Store cupcakes covered in the refrigerator up to 3 days; freeze frosted cupcakes up to 1 month (thaw overnight in the fridge). For a dairy-light swap, use a plant-based butter and sour-cream style alternative in the same amounts.