Strawberry Cupcakes with Strawberry Meringue Buttercream

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I love to go berry-picking and always end up with way too many to eat, so I make this cupcake in June, when strawberries are at their peak. But thanks to the availability of frozen strawberries, we can re-create that summer pleasure any time! Just like the cake recipe from which it derives, this one maximizes strawberry flavor by using the berries three ways: in the batter, in the buttercream, and as a fresh garnish.

MAKES 24 cupcakes

INGREDIENTS

3 cups (345g/12.2oz) cake flour

1¾ teaspoons baking powder

¼ teaspoon baking soda

¾ teaspoon salt

¾ cup (170g/6oz) fresh strawberry puree (see Tip), or frozen, if fresh strawberries are not available

¾ cup (175g/6.2oz) sour cream

1 cup/2 sticks (226g/8oz) unsalted butter, at room temperature

1½ cups (300g/10.6oz) granulated sugar

1¾ teaspoons pure vanilla extract

4 egg whites

Strawberry Meringue Buttercream

1 cup (175g/6.1oz) halved strawberries, for garnish (optional)

  1. Preheat the oven to 325°F. Line two 12-cup muffin tins with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In another medium bowl, whisk together the strawberry puree and sour cream until no lumps remain. Set aside.
  4. In a stand mixer with the paddle, cream the butter, sugar, and vanilla on medium speed until light and fluffy, 3 to 5 minutes. Scrape down the sides and bottom of the bowl and the paddle.
  5. With the mixer on medium speed, slowly add the egg whites, a little at a time, beating until incorporated before adding more. Once the egg whites have been added, stop the mixer and scrape down the sides and bottom of the bowl again.
  6. With the mixer running on low speed, add all of the flour mixture. Mix for about 15 seconds, until just incorporated.
  7. Add the strawberry/sour cream mixture and mix on low speed for about 10 seconds. Stop the mixer, scrape down the sides and bottom of the bowl again, folding a few times with a rubber spatula.
  8. Using a #20 scoop or a ¼-cup dry measuring cup, evenly scoop the batter into the prepared muffin cups. Bake for 20 to 22 minutes, or until the tops spring back when touched and a cake tester inserted in the centers comes out clean.
  9. Let the cupcakes cool in the pans for 30 minutes. Transfer to cooling racks to cool completely.
  10. To decorate the top with a floral icing design, follow the step-by-step directions for Piping a Buttercream Rose.