Description
Delight in these fluffy vanilla cupcakes topped with a fresh and luscious strawberry buttercream. This recipe combines a classic vanilla base with a vibrant, homemade strawberry frosting, perfect for any celebration or sweet craving.
Ingredients
Scale
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
- 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 your 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 light, fluffy, and pale yellow. Add vanilla extract, milk, and eggs one at a time, mixing well after each addition. Sift together flour and baking powder, then gently fold into the wet mixture until just combined to avoid overmixing.
- Bake the Cupcakes: Evenly distribute the batter into the lined cupcake pan. Bake for 15-20 minutes until the tops are lightly browned and spring back when touched. Remove and let cool completely on a wire rack before frosting.
- Blend Strawberry Puree: Slice strawberries and puree them in a blender or food processor until smooth. Measure about 1 cup of puree for the frosting, adjusting if necessary.
- Reduce Strawberry Puree: In a heavy-bottomed saucepan, combine the strawberry puree with 3 tablespoons of sugar. Heat on medium-high until it gently boils, stirring often. Lower the heat to medium and simmer until the mixture thickens and reduces to about 1/2 cup, stirring frequently to prevent burning.
- Strain and Chill Puree: Remove reduced puree from heat and strain through a fine sieve to remove solids. Allow to cool fully, then chill in the freezer until very cold to ensure a smooth buttercream.
- Make Buttercream Base: In a stand mixer, beat the butter until fluffy. Add vanilla extract and 2 cups of powdered sugar gradually, mixing well between each addition to achieve a smooth consistency.
- Combine Strawberry Puree and Finish Frosting: Once chilled, add the strawberry puree to the butter mixture and beat until fully incorporated. Add the remaining 1 cup of powdered sugar and beat until frosting is thick and smooth. Adjust consistency with extra sugar or a splash of milk if needed.
- Frost the Cupcakes: Frost the cooled cupcakes with the strawberry buttercream using a spatula or piping bag. Decorate as desired and serve for a delightful treat.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting the buttercream.
- Straining the strawberry puree removes seeds and solids for a silky smooth frosting.
- Adjust buttercream consistency by adding more powdered sugar to thicken or a little milk to loosen.
- Use fresh, ripe strawberries for the best flavor in the buttercream.
- Store frosted cupcakes in the refrigerator and bring to room temperature before serving for best texture.
