So, the other night I was playing around with a bunch of ingredients. I was in one of those “Let’s throw this into the bowl and see what happens” type of moods. As I progressed onward with my baking experiment, I decided that I was going to make cupcakes, but then halfway through my baking experiment, I changed my mind and decided I wanted muffins. As a result of my indecisiveness, I ultimately created a “Strawberry Cupcake Muffin”. (I know I know…I come up with the world’s most creative names! Lol!)
It is actually really good. It came out slightly more dense than a cupcake and more fluffy than your average muffin. So, I really don’t know what to actually call it….a cupcake or a muffin? It is pretty much a perfect mix of both. It is delicious and really can be consumed without frosting as a muffin, or you can add some frosting and enjoy it as a cupcake. I guess it is really for you to decide. Personally, I like it both ways. These Strawberry Cupcake Muffins are super moist and are just the right amount of sweet.
- 1 ²⁄³ cups flour (all-purpose)
- ¾ cup diced strawberries
- 1 cup sugar
- ½ cup sour cream
- ¼ tsp baking soda
- 1 tsp baking powder
- ¾ cup butter (salted & room temp)
- 2 eggs
- 3 tsp vanilla extract
- ¼ cup + 4 tbsp milk
- Preheat oven to 350°
- Place paper muffin liners in a muffin baking sheet.
- In a large-sized bowl, combine the flour, baking soda, sugar and baking powder.
- Mix until blended evenly.
- Next, add the milk, vanilla extract, eggs, butter and sour cream.
- Mix well until evenly blended. (Use low to medium speed on a mixer)
- Add the diced strawberries to the mixture.
- Using a rubber spatula, fold into the mixture.
- Next, pour the mixture into the muffin liners. (Only fill halfway if you plan to use these as cupcakes. Fill ¾ of the way if you want these to be more “muffin” shaped).
- Bake for 20 minutes, or until very light golden and a tooth pick comes out clean.
- Remove from the oven.
- Let cool in the muffin pan for 5 minutes.
- After 5 minutes remove and place on wire cooling rack.
- Allow to fully cool.
- Once fully cooled you can either eat them as a muffin OR you can add your favorite frosting on top.
For the frosting I made a homemade strawberry buttercream. It is super simple to make.
- In a medium-sized bowl combine 3 cups of powdered sugar, 1/3 cup of softened butter, 1 tsp vanilla extract, 1 tbsp milk.
- Mix well until evenly blended. It should have that frosting texture. (Add another tbsp of milk if it is still too thick. If the mixture is too think add a tbsp of powdered sugar at a time until the mixture thickens up).
- Add 2 tbsp of strawberry puree to the frosting and beat on medium speed until evenly blended. Should be a nice pink color.
- Pipe onto the cupcake muffin.
Notes: I ran out of piping bags, so I took the “lazy route” and I cut the corners of a sandwich bag and piped that way. It may not be as nice looking as actual piping tools, but still gets the job done.
Follow me on instagram and tag #jclectic. I’d love to see all the JClectic recipes you make!