| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 15 cupcakes |
Ingredients
- 2 cups sifted flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup pureed strawberries, frozen and thawed, or fresh
- 1 cup chopped walnuts
- Strawberry preserves
- 1 cup whipping cream
- 1 teaspoon vanilla
- 3/4 cup confectioners’ sugar
- 8 ounces cream cheese
- 1 cup coarsely chopped walnuts
Instructions
- For the cupcakes: Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 15 liners.
- Mix the flour, baking powder, baking soda, and salt in a bowl. Set aside. Cream the butter and sugar together in a bowl until pale yellow. Beat in the eggs and vanilla. Stir in the flour mixture alternating with the sour cream. Fold in the pureed strawberries.
- Fill the cupcake liners three-quarters full with batter and bake until baked through and golden brown, 18 to 22 minutes. Cool completely.
- Fill a piping bag with strawberry preserves. Cut the tip of the bag off and insert the tip into the center of a cooled cupcake. Squeeze to allow a small amount of mixture into the center. Release and remove the bag from the cupcake. Repeat on the other cupcakes.
- For the frosting: In a mixing bowl fitted with a whisk attachment, beat the cream and vanilla until fully whipped. Remove from the bowl. In the same bowl fitted with a paddle attachment, beat the cream cheese and confectioners’ sugar until blended and smooth. Scrape down the sides and add the whipping cream. Mix until just blended. Fold in chopped walnuts.
- To assemble: Generously frost the cupcakes with Cream Cheese Frosting. Enjoy!
Nutrition Facts
| Serving Size | 1 of 15 servings |
| Calories | 436 |
| Total Fat | 30 g |
| Saturated Fat | 13 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 2 g |
| Sugar | 22 g |
| Protein | 7 g |
| Cholesterol | 83 mg |
| Sodium | 226 mg |
Reviews
Followed the recipe. It didn’t taste good, but it didn’t taste too bad. It wasn’t sweet enough, maybe i should have opted for the strawberry greek yogurt vs sour cream to bring in much needed flavor. I don’t plan on trying again.
mine always turn out perfect.. i have taken them to several parties…instead of sour cream i add strawberry greek yogurt. so good..everytime.
Wow, I got rave reviews on these cupcakes. I left out the nuts because they were being served to children as well as adults. Also, I used strawberry greek yogurt in place of the sour cream for extra strawberry flavor. I pureed the strawberry preserves to make it smoother for piping in the middle. Excellent! I have people asking me to bring these to our next get together.
Delicious and the frosting was great also. My preserves had chunks and although I tried to avoid putting them in the pastry bag, they still found their way in and “jammed” up my tip. Either use a very large tip or a no chunk preserve. Rather than adding the nuts to all the frosting, I sprinkled a bit on half of the cupcakes. Brought these to work and they went over very well. I bake often and one person said these were the best yet.
i halfed this recipe and it wasnt good. i didnt taste strawberry what so ever. not ever going to make again
Very Good. I filled it with a strawberry mouse. Took them to a party and they were a big hit.