Yesterday was the start of Roland Garros–the French Open. What better excuse to explore and indulge in the flavors of France? French was one of my favorite subjects in high school. Our outstanding teacher, Monsieur le Prof, took the time to introduce us to some French cuisine. One of my favorite treats he brought to class was strawberries dipped in sour cream and rolled in brown sugar. Wait, sour cream? Yes, I said sour cream. As crazy as the combination sounds, trust me when I say that it is mouth-wateringly delicious. And for me, it just isn’t the French Open if I don’t break out the strawberries, brown sugar, and sour cream at least once. And so, without further adieu, nous allons faire cuire des petits gâteaux! Let’s make some cupcakes!
Strawberry, Brown Sugar, & Sour Cream Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 3/4 cup diced fresh strawberries
- 2/3 cup fresh strawberry puree about 15 strawberries
- 1/2 cup unsalted butter softened
- 1/4 cup whole milk
- 1 large egg + 2 egg whites
- 1 Tbsp light brown sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 2-5 drops red food coloring
Sour Cream Frosting
- 4 oz. block cream cheese softened
- 1/4 cup sour cream
- 4 cups confectioner's sugar*
Brown Sugar Drizzle
- 1/4 cup light brown sugar
- 3 Tbsp heavy cream
Preheat oven to 350°F. Line a standard muffin pan with cupcake liners and set aside.
In a medium bowl, combine the flour, baking powder, and salt and set aside.
Puree the 15 strawberries in a blender or food processor. Combine the strawberry puree and milk and set aside.
In a large mixing bowl, cream the butter and sugar until pale and fluffy.
Add the eggs and egg white one at a time and mix until well combined. Mix in the vanilla extract.
Alternate between mixing in the flour mixture and the strawberry puree mixture. Scrape down the sides of the bowl, add the food coloring, and blend until all ingredients are well combined.
Fold in the diced fresh strawberries.
Fill the cupcake liners with batter until 1/2-2/3 of the way full. Sprinkle the brown sugar evenly over each cupcake.
Bake the cupcakes for 20-25 minutes, or until a toothpick inserted in the center comes out dry.
Allow the cupcakes to rest for 3-5 minutes before removing them from the pan and transferring them to a cooling rack.
In a medium mixing bowl, beat the cream cheese until smooth and fluffy.
Add the sour cream and confectioner's sugar and beat until smooth and light.
Cover the bowl with plastic wrap and place the frosting in the fridge to cool for 30 minutes.
Remove the frosting from the fridge, scoop it into a piping bag, and frost the cooled cupcakes. Or simple spread it over the cupcakes with a spatula or spoon.
In a small saucepan, stir the brown sugar and heavy cream over medium heat until it comes to a boil. Allow it to cook for 2 minutes, stirring constantly, before removing the pan from the heat.
Drizzle the brown sugar sauce over the frosted cupcakes.
Recipe Notes* This frosting is thin and not meant for decorative piping. If you want to do decorative piping or prefer a thicker frosting, add more confectioner's sugar or use a classic cream cheese frosting instead.
Et voila! These bright, decadent cupcakes are truly addictive. The tart strawberries and sour cream perfectly counterbalance the rich brown sugar. And let’s not forget to point out how well the rich red of the strawberry cupcakes echoes the French Open’s famous red clay. Even if you’re not planning on watching the French Open, these cupcakes are great to make this time of year, when strawberries are starting to come into season. And I’m sure the nutrients from the fresh fruit negate any calories from the sugar and fat, right? 😉 So whip up a batch of these cupcakes, kick back, and enjoy watching the world’s elite duke it out on the red clay of Paris. Bon appétit!
Who are you rooting for this year at the French Open? Let me know in the comments! If you enjoyed this post, please share it with your friends.