Super Moist Fresh Strawberry CupcakesEgg

1

Cut fresh strawberries into small pieces (approximately 1/4 inch). Avoid large chunks to prevent the cake from becoming soggy.

2

Sift the dry ingredients: 3 cups all-purpose flour, a heaping teaspoon of baking powder, a heaping 1/4 teaspoon of baking soda, and 1/4 teaspoon of kosher salt.

3

Whisk in 1 cup of granulated sugar.

4

In a separate bowl, combine the wet ingredients: 3/4 cup melted butter, 1/4 cup warmed whole milk, 1/2 cup sour cream, 1/4 cup strained strawberry preserves, 3 teaspoons vanilla extract, 3 egg whites, and fresh lemon zest.

5

Add a small amount of soft pink food coloring to the wet mixture to achieve a desired color

6

Gently whisk the wet ingredients into the dry ingredients.

7

Fold in 3/4 cup of the prepared strawberry pieces.

8

Transfer the batter into a cupcake pan using an ice cream scoop or spoon.

9

Bake at 350°F for about 30 minutes, or until the centers are springy and set.

10

Cream 1 cup of room temperature unsalted butter with 1/4 teaspoon of kosher salt.

11

Sift in approximately 1 1/2 to 1 3/4 cups of confectioners' sugar in batches, mixing well between additions.

12

Mix in 3 tablespoons of strawberry preserves.

13

Add a small amount of soft pink food coloring to reach the desired shade.

14

Once the cupcakes are cooled, pipe the buttercream on top using a large closed star piping tip.

15

Garnish each cupcake with three thin vertical slices of fresh strawberry arranged in a fan shape and a small sprig of mint.