Strawberry Cupcakes

adapted from the recipe by Preppy Kitchen

INGREDIENTS:

• 3 cups all-purpose flour (360g)

• 2 teaspoons baking powder

• ¼ teaspoon baking soda

• ½ teaspoon salt

• 1 cup butter unsalted room temperature (227g)

• 1 ½ cups granulated sugar (300g)

• 3 large eggs

• 1 tablespoon vanilla extract

• ½ cup sour cream room temperature (120g)

• ½ cup whole milk room temperature (120ml)

• 1 cup fresh strawberries finely chopped (220g)

• 1 drop soft pink food coloring

DIRECTIONS:

1. Preheat the oven to 350F.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and beat until very light and fluffy, about 5 minutes.

4. Add the eggs. Beat in the vanilla.

5. Stir together the sour cream and whole milk in a measuring cup or medium mixing bowl.

6. With the mixer on low speed, gradually add a third of the flour mixture to the butter mixture followed by half of the sour cream mixture. Repeat, alternating between the flour and sour cream. Scrape down the bowl. Beat in the chopped strawberries and food coloring, if using. Divide the batter among the cupcake liners.

7. Bake for 20 minutes.