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.
Prep Time15 minutes mins
Cook Time16 minutes mins
Total Time31 minutes mins
Course: Dessert
Cuisine: Vegetarian
Servings: 12 cupcakes
Calories: 375kcal
Vanilla Strawberry Cupcakes
Vanilla Strawberry Buttercream Icing
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 2/3rds 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.
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.
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