Ingredients
Equipment
Method
Preheat and prep
- Preheat the oven to 350°F and line a muffin tin with cupcake liners, keeping the tin ready for even rising.
Mix the cupcake batter
- Whisk together all-purpose flour, baking powder, and salt in a small bowl until evenly combined and no streaks remain.
- Cream softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes, for a pale batter.
- Beat in eggs one at a time, mixing until each egg disappears into the batter.
- Alternate adding the flour mixture and sour cream, beginning and ending with the flour, until just combined and smooth.
- Stir in strawberry puree and vanilla extract until combined, leaving a steady pale pink color.
Bake and cool
- Fill each cupcake liner two-thirds full so the domes form evenly without overflowing.
- Bake for 16-18 minutes at 350°F until a toothpick comes out clean, with lightly springy tops.
- Allow the cupcakes to cool completely before frosting, about 30 minutes, so the frosting won’t melt.
Make the frosting and finish
- Beat together softened butter, powdered sugar, and strawberry puree until light and fluffy, then pipe onto cooled cupcakes.
- Top each cupcake with a thin strawberry slice and a sprinkle of granola for crunch right before serving, creating a visible texture contrast.
Notes
Pro tip: keep the cupcakes completely cool before piping the strawberry frosting for a clean swirl and firm peaks. Store frosted cupcakes in the fridge up to 3 days; for best crunch, add the granola just before serving. Freezing is okay for unfrosted cupcakes (up to 2 months), but the crunch topping may soften after thawing. For a lighter option, use reduced-fat sour cream while keeping the frosting texture balanced with fully mixed butter and powdered sugar.