Vanilla Cupcakes with Strawberry Buttercream

Vanilla cupcake with strawberry Buttercream

Pretty. Lovely. Adorable. Girly. However you want to describe the look of these babies. It’s also very easy, simple and effortless to make. Even guys should be able to handle making maybe just one vanilla cupcake with strawberry buttercream to impress their girls for Valentine’s Day.

Vanilla cupcake with strawberry Buttercream

My strawberries happened to be with vibrant red colour, and it made the buttercream look pretty enough that I didn’t have to put colouring. However, it doesn’t kill to put a drop or two pink food colouring paste to dress it up.

Ingredients (12 regular sized cupcakes):
Vanilla Cupcake
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
Strawberry Buttercream
2 sticks unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream
2 to 3 tablespoons strawberry puree
Garnish
1/2 cup sliced strawberries

Directions:
To prepare cupcake, preheat oven to 375F. Grease muffin tin or line with muffin liners.
In a large bowl, sift flour, baking powder, baking soda and salt. Mix well.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add eggs until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk and vanilla extract, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream and strawberry puree, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
Frost the cupcakes with the buttercream and garnish with strawberry slices.

6 comments

  1. I tried baking these there must be a typo with the temp I’m wondering with the temperature of the oven 375 they always end up burning before the 25 minutes is up even before 20 minutes are up they burn, the next time I will try 350.. has anyone had this problem

  2. Can you use seedless strawberry jam instead of puree? Is one stick the same as 1 square of butter (Parkay or Imperial)?

    1. Amanda, except it might be a bit sweeter and thicker, it should be fine using strawberry jam. I would cut down the powdered sugar for the sweetness of the jam.
      One stick of butter is 1/2 cup. Hope it helps.
      Cheers

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