Fresh Strawberry Cupcakes

bakerbynature.com

Patsy

Cakes

subheading: For the Strawberry Cupcakes:

2 cups plus 2 tablespoons all-purpose flour (be sure NOT to pack your flour)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup whole milk

½ 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

¼ cup boiling hot water (should be very hot, and poured into measuring cup right after boiled)

¾ cup fresh strawberries, diced into ¼" pieces

subheading: For the Fresh Strawberry Frosting:

1 cup fresh strawberries (frozen will also work; do not thaw first), roughly chopped

1 and ½ tablespoons fresh lemon juice

2 sticks (8 ounces) unsalted butter, VERY soft

½ teaspoon salt

3 ½ cups confectioners sugar (more if needed), sifted

1 tablespoon heavy cream (more if needed)

12 small fresh strawberries, for decorating (optional)

Directions at bakerbynature.com

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