Even though Valentine’s Day has passed, these cupcakes have the perfect amount of pink and are delicious on any occasion. I love to incorporate fresh flavors such as fruit into my baked treats, and this recipe completely satisfies that craving.

This recipe was adapted from Gemma’s Bigger Bolder Baking. See the original recipe + video here.

Prep: 20 min                              Bake: 20 min                          Serves: 12 

Ingredients: Cupcakes

• 1 cup + 6 tbsp all-purpose flour or cake flour
• ½ tsp salt
• ½ tsp baking powder
• ¼ tsp baking soda
• 1 cup sugar
• 2 tbsp room temp. butter
• 1 cup neutral-flavored oil
• 1 large room temp. egg
• 2 large egg yolks
• 1 tbsp vanilla extract
• (optional) 1 drop red food coloring
• ¼ cup sour cream
• ½ cup strawberry puree (blended beforehand)

Instructions: Cupcakes

1. Add liners to a 12-cupcake pan and preheat the oven to 350°F
2. Whisk the flour, salt, baking powder, and baking soda together in a bowl, then set aside
3. In another bowl, mix the puree and sour cream well together- set aside
4. Blend the sugar, butter, and oil in a large bowl for 1 minute
5. Add the eggs + yolks one at a time, then blend for another minute
6. Add vanilla extract and (if you want) food coloring
7. Alternate adding and mixing the dry and puree mixture to this bowl in 3 rounds
8. Pour the batter into the liners of the pan and put it in the oven (you can start making the frosting at this time)
9. Once it comes out, test them with a toothpick. If they still need time, return them to the oven for a couple more minutes, then let cool

Ingredients: Frosting

• 1-2 cups (s) sifted powdered sugar (depends on desired level of sweetness)
• 1 cup softened cream cheese
• ½ cup strawberry puree (blended beforehand)
• (optional) 1 drop food coloring

Instructions: Frosting

1. Heat the puree in the microwave (30-45 sec) or on the stove (bring to a boil), then set aside to cool
2. Cream the cream cheese and powdered sugar together until fluffy
3. Add the puree and (if you want) food coloring, then mix until combined
4. After the cupcakes have cooled and are removed from the pan (liners optional), pipe/spread/dollop your preferred amount of frosting onto the cupcakes. 
5. Garnish as desired! 

Note: The original recipe calls for twice as much frosting than I have listed ingredients for, but I have found that half is more than enough for this amount of cupcakes. And for sprinkling something on top of the finished product, I suggest freeze-dried strawberries — they pair well with the flavors and are aesthetically pleasing.

By Lilly Rose Madani ‘27, Staff Writer 

27Imadani@montroseschool.org