Vanilla Cupcakes with Strawberry Buttercream
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These fluffy vanilla cupcakes with strawberry buttercream are so dreamy. A classic fluffy cupcake, that has fabulous flavor, paired with REAL strawberry buttercream. Drool!
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Classic Vanilla Cupcakes
A classic fluffy cupcake, that has an amazing vanilla flavor and texture and made from pantry ingredients. This is a great recipe for basic cupcakes you can use to base other cupcakes flavors on! (You could add some freeze-dried strawberries to the batter if you wanted to go the full strawberry experience).
Strawberry Buttercream Frosting
This is the real deal, folks, no fake colors – the color is from the fresh strawberries! I want to eat that buttercream with a spoon!
I use real strawberries and cook them to make a thick and delicious syrup. I then add the strained syrup to vanilla buttercream and whip it. Whip it real good. I don’t know why I said that, but it sounded appropriate in my head… No? Okay, sorry.
These are actually pretty easy. The cupcake recipe is one I’ve been making for years. The fresh strawberry buttercream was created from wanting to use up the last of our summer strawberries. And of course, the desire to make something pretty!
If you’re into cupcakes, that’s awesome. (If you’re not, then this is a really weird page for you to have landed on). I digress. Check out these YUMMY Coconut Cupcakes or my Pretty Little Butterfly Cakes, too!
Why you’ll love this recipe
- Fresh Ingredients
- Easy Recipe to make
- Amazing Flavors
Kylee’s Notes
- Use cake flour in place of all-purpose flour for a more delicate crumb.
- Make blueberry, blackberry, raspberry or cherry frosting – just switch out the strawberries! I’ve made these with all of these, and they turned out great!
- Use more or less powdered sugar in the frosting, based on the desired consistency.
- If you are super into vanilla, a little vanilla bean in the batter never hurt anyone.
- Add a pinch of salt to the buttercream if you want to balance the sweetness!
Storage: The cupcakes can be stored at room temperature, unfrosted. If you frost them, you’ll want to keep them in the refrigerator!
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners. Cream the butter and sugar until light and fluffy and pale yellow. Add the vanilla, milk, and eggs, one at a time, beating well after each addition.
Add dry ingredients to wet ingredients: Sift together the flour and baking powder, then fold the flour mixture into the batter until just combined.
Scoop and Bake: Portion the batter into the paper liners evenly. Bake for 15-20 minutes. Tops should be lightly browned, and spring back when touched. Transfer to a cooling rack, and cool completely before frosting.
For the Strawberry Buttercream: Make the Strawberry Puree: Slice the strawberries and blend until smooth to make about 1 cup of puree. Combine the puree and sugar in a saucepan over medium-high heat. Bring to a gentle boil, stirring constantly, then reduce to medium and simmer until thickened and reduced to about 1/2 cup, stirring often. Strain out the solids and chill completely before using.
Beat the butter in a stand mixer until fluffy. Add the vanilla, then gradually beat in 2 cups of the confectioners sugar, 1/2 cup at a time. Add the chilled strawberry puree and mix until well combined. Beat in the remaining cup of confectioners sugar until thick and smooth.
Frost cooled vanilla cupcakes and decorate as you please. Devour.
Want more dessert recipes?
- Mini Lemon Cheesecakes with Berry Swirl
- Lemon Meringue Pie (Minis)
- Slutty Brownies
- Cherry Chip Cocktail Cakes – from Cooking with Curls
- Crazy Good Gluten-Free Churros Cupcakes – from Fearless Dining
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Fluffy Vanilla Cupcakes and Fresh Strawberry Buttercream
Ingredients
For the Vanilla Cupcakes
- 1/2 cup butter softened
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 2 large eggs
- 1 cup all-purpose flour
- 2 teaspoons baking powder
For the REAL Fresh Strawberry Buttercream
- 2 cups fresh strawberries sliced
- 3 tablespoons white sugar
- 3/4 cup butter
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
For the Vanilla Cupcakes
- Preheat the oven to 350°F. Line a 12 well cupcake pan with paper liners.
- In your stand mixer, cream 1/2 cup butter and 1/2 cup white sugar together until light and fluffy and a very pale yellow color.
- Add the 1 teaspoon vanilla extract, 1/4 cup milk and 2 large eggs (one at a time) beating well. Sift together the 1 cup all-purpose flour and 2 teaspoons baking powder
- Fold the flour mixture into the batter, until just combined. Portion the batter into the paper liners evenly. Bake for 15-20 minutes. Tops should be lightly browned, and spring back when touched.
- Transfer to a cooling rack, and cool completely before frosting.
For the Strawberry Buttercream
- Slice 2 cups fresh strawberries, and blend them in a blender or food processor until smooth. (You'll need about a cup of puree, so add or remove as needed).
- Place the puree and 3 tablespoons white sugar in a heavy bottomed saucepan and heat over medium-high heat.
- Let it come to a gentle boil, stirring constantly. Reduce heat to medium, and let the mixture boil gently until thickened and reduced (to about a half cup). Stir it often, so it doesn’t burn.
- Remove puree from the saucepan and strain all the solids out. Allow to cool (I put mine in the freezer) until well chilled (important)
- In your stand mixer, beat t3/4 cup butter until fluffy.
- Add 1 teaspoon vanilla extract, and 2 cups ofthe confectioners sugar 1/2 cup at a time, beating in between additions.
- Add the chilled strawberry puree to the bowl, and continue to beat until well blended.
- Add the last cup of confectioners sugar and beat until thick.
- Frost cooled vanilla cupcakes and decorate as you please.
- Devour.
Notes
Kylee’s Notes & FAQs
- Use cake flour in place of all-purpose flour for a more delicate crumb.
- Make blueberry, blackberry, raspberry or cherry frosting – just switch out the strawberries!
- Use more or less powdered sugar in the frosting, based on the desired consistency.
- Add a pinch of salt to the buttercream if you want to balance the sweetness!
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Do you use unsalted butter in the cupcake and frosting recipes?
I use whatever I have in the refrigerator. Usually salted.
I love that you used real strawberries for this beautiful pink color instead if food coloring. They look amazing!
These are little adorable morsels of heaven! Look at that tower of delicious frosting!!!
I love using fresh ingredients in icings. It really makes the flavours pop. Strawberries are in season here at the moment, so I’m thinking these will be perfect for the daughter’s upcoming birthday. Thanks!