Ingredients
Equipment
Method
Prep and bake
- Preheat oven to 350°F and line a muffin tin with cupcake liners so the batter bakes evenly right away.
- Whisk together all-purpose flour, baking powder, and salt in a small bowl until the dry ingredients are evenly distributed, with no visible clumps.
- Cream softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes, so the cupcakes rise properly.
- Beat in eggs one at a time, mixing just until each is incorporated.
- Alternate adding the flour mixture and sour cream, beginning and ending with flour, and mix until the batter looks smooth.
- Stir in strawberry puree and vanilla extract until combined, creating a pink, pourable batter.
- Fill each cupcake liner two-thirds full.
- Bake for 16-18 minutes at 350°F until a toothpick comes out clean, watching for lightly golden tops.
- Allow cupcakes to cool completely before frosting, for about 30 minutes, so the frosting stays fluffy instead of melting.
Make frosting and finish
- Beat together softened unsalted butter, powdered sugar, and strawberry puree until light and fluffy, with a pale pink color and a thick, pipeable texture.
- Pipe the frosting onto the cooled cupcakes in swirls for a tall, textured finish.
- Top each cupcake with a thin strawberry slice and a sprinkle of granola crunch, adding the crunch right before serving.
Notes
For the cleanest cupcake tops and best texture contrast, cool cupcakes fully before frosting—warm cakes melt frosting quickly. Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days; add granola crunch just before serving to keep it crisp. Freezing is not recommended after frosting, but you can freeze unfrosted cupcakes for up to 2 months. For a lighter option, use Greek yogurt instead of sour cream in the batter (the crumb stays tender).