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Fluffy vanilla cupcakes with REAL fresh strawberry buttercream. This is the buttercream that all other buttercream wants to be when it grows up.
A classic fluffy vanilla cupcake, topped with THE most amazing fresh strawberry buttercream. This is the real deal, folks, no fake colors – the color is from the strawberries! I want to eat that buttercream with a spoon…. I combine fresh strawberries, cook them to make a thick and delicious syrup
mess, then add it to a 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? ok…
I LOVE my KitchenAid mixer. It’s not pink, but it IS red, and since that is my favorite color, it totally works for me. She has a name. But I’m not telling you what it is, I’m embarrassed.
Okay FINE. She’s called Kitty. Kitty the KitchenAid Mixer. I’m not proud.
Let’s move on. Again.
Let’s make CUPCAKES and Fresh Strawberry Buttercream!
These are actually pretty easy. The vanilla cupcakes recipe is one I’ve been making for years, and the fresh strawberry buttercream was born from “last of the summer strawberries, must make something pretty”
Want more dessert? Of course you do!
Fluffy Vanilla Cupcakes & REAL Fresh Strawberry Buttercream
For the Vanilla Cupcakes
For the Vanilla Cupcakes
- Preheat the oven to 350F.
- Line a 12 well cupcake pan with paper liners. In your stand mixer, cream the butter and sugar together until light and fluffy and a very pale yellow color.
- Add the vanilla, milk and the eggs (one at a time) beating well. Sift together the flour and 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 REAL Fresh Strawberry Buttercream
- Slice the 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 the 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 the butter until fluffy.
- Add the vanilla, and 2 cups the 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.
- Frost cooled vanilla cupcakes and decorate as you please.
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.