Get ready to experience the most mouthwatering, cloud-soft vanilla cupcakes topped with a luscious strawberry buttercream that will transport you to dessert paradise! These aren't just any cupcakes - they're a perfect blend of classic vanilla comfort and vibrant strawberry sweetness that will have everyone begging for your secret recipe. Whether you're a baking novice or a seasoned pro, this foolproof recipe guarantees bakery-quality treats that will impress your family, friends, and even the most discerning dessert critics!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1 cup strawberries, pureed (for buttercream)
- 2 cups powdered sugar (for buttercream)
- 1/2 cup butter (for buttercream)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
- In a medium bowl, whisk together the all-purpose flour and baking powder (if using). Set aside.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, mixing well after each addition. Ensure that the eggs are fully incorporated before adding the next one.
- Mix in the vanilla extract until well combined.
- Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined; do not overmix.
- Using a spatula, gently fold in any flour that may have settled at the bottom of the bowl.
- Evenly distribute the cupcake batter into the prepared muffin tin, filling each liner about two-thirds full to allow room for rising.
- Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the strawberry buttercream. In a medium bowl, beat the softened butter with an electric mixer on medium speed until creamy.
- Gradually add the powdered sugar, mixing on low speed until combined. Then increase to medium speed and beat until fluffy.
- Fold in the pureed strawberries, mixing until the buttercream is smooth and well combined. If the buttercream is too thick, add a tablespoon of milk to reach your desired consistency.
- Once the cupcakes are completely cooled, use a piping bag or a knife to frost each cupcake generously with the strawberry buttercream.
- Optionally, garnish the cupcakes with fresh strawberry slices or sprinkles for an extra touch. Serve and enjoy your delicious vanilla cupcakes with strawberry buttercream!
Tips
- Always use room temperature ingredients - this ensures smoother mixing and better texture
- Don't overmix the batter; mix just until ingredients are combined to keep cupcakes tender
- Use an ice cream scoop for perfectly even cupcake portions
- Check cupcakes 2-3 minutes before recommended baking time to prevent overcooking
- Let cupcakes cool completely before frosting to prevent buttercream from melting
- For extra flavor, consider adding a drop of almond extract to the vanilla batter
- Store cupcakes in an airtight container at room temperature for up to 3 days
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 4g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
