Description
Delight in these fluffy vanilla cupcakes topped with a fresh, homemade strawberry buttercream frosting. This recipe combines classic vanilla flavors with the sweet, natural essence of fresh strawberries, creating a perfect treat for any occasion. The cupcakes are moist and tender, while the strawberry buttercream adds a vibrant, fruity twist that’s both visually stunning and delicious.
Ingredients
Scale
Vanilla Cupcakes
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup granulated white sugar
- 2 large eggs
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 cup milk
Strawberry Buttercream Frosting
- 2 cups fresh strawberries, sliced
- 3 tablespoons granulated white sugar
- 3/4 cup butter
- 3 cups powdered sugar (confectioners sugar), divided
- 1 teaspoon vanilla extract
Instructions
- Prepare Cupcake Batter: Preheat the oven to 350°F (175°C) and line a 12-well cupcake pan with paper liners. In a stand mixer, cream the softened butter and sugar together on medium speed until the mixture is light, fluffy, and pale yellow. Add vanilla extract, milk, and eggs one at a time, mixing well after each addition. Sift flour and baking powder together, then gently fold into the wet mixture until just combined.
- Bake Cupcakes: Divide the batter evenly into cupcake liners. Bake for 15-20 minutes until tops are lightly browned and spring back when touched. Remove and cool completely on a rack before frosting.
- Make Strawberry Puree: Slice strawberries and blend until smooth, measuring about 1 cup of puree. Adjust quantity as needed for frosting.
- Cook Strawberry Reduction: In a heavy-bottomed saucepan, combine strawberry puree and 3 tablespoons sugar. Heat over medium-high until gently boiling, stirring often. Reduce heat to medium and simmer until thickened and reduced to about half a cup, stirring frequently to avoid burning.
- Strain and Chill Puree: Remove from heat and strain mixture to remove solids. Cool completely, speeding up the process by placing in the freezer until well chilled.
- Beat Butter for Frosting: In a stand mixer, beat butter until fluffy. Add vanilla extract and 2 cups powdered sugar in 1/2 cup increments, beating well between each addition.
- Add Strawberry and Finish Frosting: Blend in the chilled strawberry reduction until combined. Add the remaining 1 cup powdered sugar and beat until the frosting is thick and smooth. Adjust texture by adding more sugar for thickness or a splash of milk to loosen.
- Decorate Cupcakes: Frost the cooled cupcakes generously with strawberry buttercream. Decorate as desired and serve.
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting.
- The strawberry reduction can be made ahead and stored in the refrigerator.
- Adjust the amount of powdered sugar in the frosting for desired thickness.
- Fresh seasonal strawberries yield the best flavor in the frosting.
- Use unsalted butter for better control over saltiness.
