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cupcakes à la fraise

Strawberry raspberry sourdough cupcakes

These delicious cupcakes have a summery feel!
Temps de préparation 30 minutes
Temps de cuisson 20 minutes
Pour 12 cupcakes

Ingrédients

For the cupcakes

  • 170 g of fresh strawberries
  • 30 g of fresh raspberries
  • 100 g of sourdough starter active or remaining starter
  • 125 g of flour
  • 150 g of sugar
  • 113 g of butter 1 stick
  • 80 ml of milk
  • 2 eggs
  • 5 ml of vanilla extract

Leavening agents (United States)

  • 5 g of baking powder

For the strawberry buttercream

  • 230 g of unsalted butter 2 sticks = 226 g
  • 25 g of freeze-dried strawberries
  • 20 ml of heavy cream
  • 320 g of powdered sugar
  • 5 ml of vanilla extract

Instructions

Make a strawberry-raspberry puree

  • In a saucepan: add strawberries and raspberries cut into small pieces.
    170 g of fresh strawberries, 30 g of fresh raspberries
  • Cover and simmer over low heat for 15 to 20 minutes.
  • Remove from heat, let cool, and blend with an immersion blender. You will get about 120 g of puree.

Making Cupcakes

  • Preheat the oven to 360°F or 180°C.
  • In a mixing bowl: add the flour and leavening agent.
    125 g of flour, 5 g of baking powder
  • In the bowl of a stand mixer with the flat beater: mix the butter and sugar for 5 minutes until creamy.
    150 g of sugar, 113 g of butter
  • Then add to the mixer bowl with a whisk: the starter, puree, vanilla, milk, and eggs. Mix well.
    100 g of sourdough starter, 80 ml of milk, 2 eggs, 5 ml of vanilla extract
  • Add the flour and leavening agent mixture.
  • Fill the previously buttered muffin molds.
  • Bake for 15 to 20 minutes, until a knife inserted comes out clean.

For the buttercream

  • In the bowl of a stand mixer with the paddle attachment: mix the butter and sugar for 3 minutes until smooth.
    230 g of unsalted butter, 320 g of powdered sugar
  • Turn the freeze-dried strawberries into a powder (using a blender or mortar) and incorporate the powder into the previous mixture.
    25 g of freeze-dried strawberries
  • Add the heavy cream and vanilla.
    20 ml of heavy cream, 5 ml of vanilla extract
  • Place everything in a piping bag.

Finishing the cupcakes

  • Once the cupcakes have cooled completely: decorate with the cream.
For information purposes (approximation for one cupcake): Calories: ~350 kcal, Fats: ~18 g (Saturated fats: ~11 g, Polyunsaturated fats: ~1 g, Monounsaturated fats: ~4 g, Trans fats: ~0 g), Cholesterol: ~60 mg, Sodium: ~150 mg, Potassium: ~150 mg, Carbohydrates: ~45 g, Fiber: ~2 g, Sugars: ~35 g, Protein: ~4 g, Vitamin A: ~10% DV, Vitamin C: ~15% DV, Calcium: ~4% DV, Iron: ~6% DV.