Description
Delightfully fluffy vanilla cupcakes topped with a luscious, real strawberry buttercream. These cupcakes combine a soft, light crumb with the fresh, vibrant flavor of strawberries for a perfect dessert for any occasion.
Ingredients
Units
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For the 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
For the Fresh Strawberry Buttercream
- 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 a very pale yellow color. Add the vanilla extract, milk, and eggs (one at a time), mixing well after each addition. Sift together the flour and baking powder, then gently fold this dry mixture into the wet batter until just combined.
- Bake Cupcakes: Evenly divide the batter among the prepared cupcake liners. Bake for 15-20 minutes, until the cupcake tops are lightly browned and spring back when gently touched. Remove from oven and cool on a rack completely before frosting.
- Make Strawberry Puree: Slice the strawberries and blend them in a blender or food processor until smooth. Measure about 1 cup of puree (adjust as needed).
- Cook Strawberry Reduction: In a heavy-bottomed saucepan, combine the strawberry puree and 3 tablespoons of sugar. Heat over medium-high until it reaches a gentle boil, stirring often. Reduce heat to medium and simmer until the mixture thickens and reduces to about half a cup, stirring frequently to prevent burning.
- Strain and Chill Puree: Remove the reduced puree from the heat and strain to remove all solids. Allow it to cool fully; you can speed this by placing it in the freezer until very well chilled.
- Beat Butter for Frosting: In a stand mixer, beat the butter until fluffy. Add the vanilla extract and 2 cups of powdered sugar, mixing in 1/2 cup increments and beating between additions.
- Add Strawberry and Finish Frosting: Once the puree is thoroughly chilled, add it to the butter mixture and continue beating until well blended. Add the final cup of powdered sugar and beat until frosting is thick and smooth. Adjust consistency as needed, adding more sugar for thickness or a splash of milk to loosen it.
- Decorate Cupcakes: Frost the completely cooled vanilla cupcakes with the strawberry buttercream and decorate as desired. Enjoy!
Notes
- Use cake flour instead of all-purpose flour for a lighter, more delicate cupcake crumb.
- You can substitute other berries (blueberries, blackberries, raspberries, or cherries) for strawberries to vary the buttercream flavor.
- Adjust the amount of powdered sugar in the frosting to achieve your desired consistency.
- Add a pinch of salt to the buttercream to balance sweetness if desired.
- Store cupcakes in an airtight container at room temperature for 1 day or refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: Approximately 280
- Sugar: 28g
- Sodium: 110mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 55mg
