A single strawberry cupcake on a light orange plate with a white tray of more cupcakes in the background and strawberries scattered around them.
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5 from 3 votes

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 mins
Cook Time16 mins
Total Time31 mins
Course: Dessert
Cuisine: Vegetarian
Servings: 12 cupcakes
Calories: 375kcal
Author: Lauren

Ingredients

Vanilla Strawberry Cupcakes

Vanilla Strawberry Buttercream Icing

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 2/3rds 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.

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: 8% | Vitamin C: 12.1% | Calcium: 3.6% | Iron: 4.7%