Vanilla Strawberry Cupcakes with Vanilla Strawberry Buttercream Icing

 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.

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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, I really am all about the light and fruity desserts like these Mini Lemon Cupcakes. There is something about the increase in temperatures that really makes so many of us crave more fresh fruits and vegetables.

I decided to make these Vanilla Strawberry Cupcakes with Vanilla Strawberry Buttercream Icing because they are the perfect dessert as the weather is starting to warm up!

This recipe uses fresh strawberries in both the cake portion and the icing for the best strawberry flavor possible. Combining the fresh berries with pure vanilla extract results in a nice balance of flavors.

Why This Recipe Works

• These cupcakes are moist and delicious, with bursts of sweet strawberries in every single bite.
• The flavors in these cupcakes come very close to those in a fresh strawberry cream cake.
• This light and fruity recipe is perfect for Valentine’s Day and all of your spring and summer entertaining.

How to Make Vanilla Strawberry Cupcakes with Vanilla Strawberry Buttercream Icing

Prep!

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

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

Make the strawberry puree by blending about 10 strawberries in a blender. 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 cupcake liners 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 Vanilla Strawberry Buttercream Icing, add all of the ingredients for the icing to the bowl of an electric mixer fitted with a whisk attachment. Blend until smooth. If the icing is too runny, gradually add more powdered sugar until the desired consistency is achieved.

Present!

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

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

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.

Other Recipes to Try

• Strawberry Pie with NILLA Wafer Crust
• Mini Lemon Cupcakes
• Strawberry Apricot Smoothie

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Print

Vanilla Strawberry Cupcakes with Vanilla Strawberry Buttercream Icing

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

Prep Time 15 minutes

Cook Time 16 minutes

Total Time 31 minutes

Servings 12 cupcakes

Calories 375kcal

Author Lauren Harris

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

• Preheat your oven to 350°F. Line a standard cupcake pan with paper liners.
• Combine the flour, baking powder, and salt in a small bowl. Mix and set aside. 
• Puree about 10 strawberries in a blender and set aside.
  
• 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 cupcake liners 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 to see if it comes out clean.  
  
• Let the cupcakes cool completely before topping with the icing.
  

Vanilla Strawberry Buttercream Icing

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

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

Serving: 1cupcake | Calories: 375kcal | Carbohydrates: 64g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 164mg | Potassium: 98mg | Sugar: 52g | Vitamin A: 400IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 0.8mg

This recipe was originally published on February 12, 2018. It was updated in April 2019 to include more thorough instructions, tips, techniques, and FAQ’s.