Strawberry Cupcake Muffins

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!)
Young Frank Muffins

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



  1. Preheat oven to 350°
  2. Place paper muffin liners in a muffin baking sheet.
  3. In a large-sized bowl, combine the flour, baking soda, sugar and baking powder.
  4. Mix until blended evenly.
  5. Next, add the milk, vanilla extract, eggs, butter and sour cream.
  6. Mix well until evenly blended. (Use low to medium speed on a mixer)
  7. Add the diced strawberries to the mixture.
  8. Using a rubber spatula, fold into the mixture.
  9. 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).
  10. Bake for 20 minutes, or until very light golden and a tooth pick comes out clean.
  11. Remove from the oven.
  12. Let cool in the muffin pan for 5 minutes. 
  13. After 5 minutes remove and place on wire cooling rack.
  14. Allow to fully cool.
  15. Once fully cooled you can either eat them as a muffin OR you can add your favorite frosting on top.
  16. Enjoy!


SM 9

SM 4



For the frosting I made a homemade strawberry buttercream. It is super simple to make. 

  1. In a medium-sized bowl combine 3 cups of powdered sugar, 1/3 cup of softened butter, 1 tsp vanilla extract, 1 tbsp milk. 
  2. 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).
  3. Add 2 tbsp of strawberry puree to the frosting and beat on medium speed until evenly blended. Should be a nice pink color.
  4. Pipe onto the cupcake muffin.
  5. Enjoy!


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!



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