Strawberry Vanilla Cupcakes with Strawberry Vanilla Icing

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 These Strawberry Vanilla Cupcakes with Strawberry Vanilla Icing will most definitely satisfy your sweet tooth!

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Whenever I have to choose between a chocolate dessert and a fruit-flavored dessert, I will almost always go for the chocolate option. Most people who know me would probably be in shock, if I chose differently.

But, come Spring (it’s almost here, right?!?), I want all the lighter, fruitier flavors.

I decided to make these Strawberry Vanilla Cupcakes with Strawberry Vanilla Icing because they are delicious as both a Valentine’s Day treat and for all the upcoming Spring gatherings! Can you tell my mind is firmly set on sunshine and warmer weather?

I wanted a cupcake as close to a fresh strawberry cream cake as possible. I use fresh strawberries in both the cake portion and the icing. Combining the fresh berries with pure vanilla extract resulted in a nice balance of flavors.

These cupcakes are moist and delicious, with bursts of sweet strawberries in every single bite! This was a huge wake up call for me that maybe sometimes I should take a pass on all the yummy chocolate goodies and choose the fruit ones instead!

Strawberry Vanilla Cupcakes with Strawberry Vanilla Icing

Prep!

Preheat your oven to 350°F. Line a standard muffin tin with paper liners.

Combine the flour, baking powder, and salt in a small bowl. Mix and set aside.

Puree the strawberries by blending about 10 strawberries in a blender, and set aside.

Create!

In an electric mixer, cream together the butter and sugar.  Add the eggs one at a time, then the vanilla extract, milk, and strawberry puree.

Turn the mixer to low and gradually add the flour mixture until everything is well incorporated.

Fill the muffin cups about 2/3^rds full.

Bake the cupcakes for 14-16 minutes. Check to see if they are fully done baking by inserting a toothpick into the middle. When it comes out clean, they are done! Let cool completely before adding the icing.

To make the icing, add all the ingredients to the bowl of an electric mixer fitted with a whisk attachment. Mix together all the ingredients for the icing until smooth. If the icing is too runny, gradually add more powdered sugar until the desired consistency is achieved.

Present!

Top the cooled Strawberry Vanilla Cupcakes with the icing using a piping bag and tip, or a butter knife.

Top with a slice of strawberry or chopped strawberries, if desired.

Enjoy!

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5 from 3 votes

Print

Vanilla Strawberry Cupcakes with Vanilla Strawberry Buttercream Icing

Prep Time

15 mins

Cook Time

16 mins

Total Time

31 mins

 

With a little extra vanilla in both the cupcake batter and the buttercream icing, these Strawberry Cupcakes have a hint of vanilla in every bite. They are gorgeous for spring and summer entertaining.

Course: Dessert

Cuisine: Vegetarian

Servings: 12 cupcakes

Calories: 375 kcal

Author: Lauren

Ingredients

Vanilla Strawberry Cupcakes

• 1 1/4 cups all purpose flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup butter * softened
• 3/4 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1/4 cup whole milk
• 3/4 cup strawberry puree

Vanilla Strawberry Buttercream Icing

• 4 cups powdered sugar
• 1/2 cup butter * softened
• 1 teaspoon vanilla extract
• 2 tablespoons strawberry puree

Instructions

Strawberry Vanilla Cupcakes

1. Preheat your oven to 350°F. Line a standard cupcake pan with paper liners.

2. Combine the flour, baking powder, and salt in a small bowl. Mix and set aside. 

3. Puree about 10 strawberries in a blender and set aside.
   

4. In an electric mixer, cream together the butter and sugar.  Add the eggs one at a time, then the vanilla extract, milk, and strawberry puree. 

5. Turn the mixer to low and gradually add the flour mixture until everything is well incorporated.

6. Fill the cupcake liners about 2/3^rds full.

7. Bake the cupcakes for 14-16 minutes. Check to see if they are fully done baking by inserting a toothpick into the middle to see if it comes out clean.  
   

8. Let the cupcakes cool completely before topping with the icing.
   

Vanilla Strawberry Buttercream Icing

1. In an electric mixer fitted with a whisk attachment, mix together all the ingredients for the icing until smooth. 

2. If the icing is too runny, gradually add more powdered sugar until the desired consistency is achieved.
   

3. Top the cooled cupcakes with the icing using a piping bag and tip, a spatula, or a butter knife.

Recipe Notes

Tips and Techniques for the Best Vanilla Strawberry Cupcakes

• Set the butter out about an hour before you begin baking to allow it to come to room temperature.
• Use fresh strawberries for the best results. Using frozen strawberries may “water down” the recipe and give you less than perfect results.

FAQ’s

• How do you store cupcakes? You can store cupcakes without icing tightly covered at room temperature for a day or two, or with/without icing in the refrigerator for up to seven days.
• Can cupcakes be frozen? You can freeze cupcakes without icing, tightly wrapped in plastic wrap, for 4-6 months.
• Can buttercream icing be frozen? Yes. You can freeze buttercream icing in an air-tight container for up to 3 months. Allow it to thaw in the refrigerator before using.

** Nutritional information is an estimate and may vary.

Nutrition Facts

Vanilla Strawberry Cupcakes with Vanilla Strawberry Buttercream Icing

Amount Per Serving (1 cupcake)

Calories 375 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 7g 35%

Cholesterol 58mg 19%

Sodium 164mg 7%

Potassium 98mg 3%

Total Carbohydrates 64g 21%

Sugars 52g

Protein 2g 4%

Vitamin A 8%

Vitamin C 12.1%

Calcium 3.6%

Iron 4.7%

* Percent Daily Values are based on a 2000 calorie diet.