1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another bowl, cream together the butter and sugar until light and fluffy. Beat in the egg until well combined.
4. Mix in the vanilla extract, milk, and strawberry puree until smooth.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the sour cream.
6. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat the butter until creamy. Gradually add the powdered sugar, then the strawberry puree and vanilla, and beat until smooth and fluffy.
10. Frost the cooled cupcakes with the strawberry frosting and decorate as desired.
Variations & Tips
For a fun twist, try adding mini chocolate chips to the batter for a chocolate-strawberry flavor. If you have kids who aren’t fond of strawberry chunks, use a finer puree or even strawberry-flavored yogurt instead of fresh puree in the frosting. Another delightful variation could involve using different berry purees such as raspberry or blackberry for a mixed berry cupcake.
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