Vanilla Cupcakes with Strawberry Buttercream

These Vanilla Cupcakes with Strawberry Buttercream are the epitome of sweetness and elegance in every bite. The soft, fluffy vanilla cupcakes are perfectly moist and buttery, creating the ideal base for the silky strawberry buttercream that bursts with real berry flavor.

This dessert captures the beauty of simple ingredients transformed into something extraordinary — ideal for birthdays, baby showers, parties, or whenever you crave a touch of joy.

Why I Love This Recipe

I absolutely love this recipe because it combines two of my favorite things — light, pillowy vanilla cake and fruity, fresh strawberry frosting. The cupcakes are perfectly tender, not too dense or dry, and the frosting is naturally flavored with real strawberries, not artificial syrup.

It’s a recipe that makes your kitchen smell like a dream and leaves everyone smiling after just one bite. Plus, it’s easy to make yet looks and tastes like something from a professional bakery.

Why It’s a Must-Try Dish

This recipe is a must-try because it’s both simple and stunning. Whether you’re a beginner baker or a cupcake expert, these cupcakes always turn out soft, moist, and flavorful. The strawberry buttercream elevates the classic vanilla base into something unforgettable — light, fruity, and beautifully pink.

It’s the kind of dessert that looks impressive, tastes divine, and works for any celebration or even an everyday treat.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 18–20 minutes
• Cooling and Frosting Time: 30 minutes
• Total Time: Approximately 1 hour 10 minutes
• Servings: 12 cupcakes
• Calories: Approximately 340 kcal per cupcake
• Cuisine: American
• Course: Dessert, Snack

Ingredients

For the Vanilla Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• ½ cup whole milk, room temperature

For the Strawberry Buttercream:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 2 tablespoons heavy cream (or milk)
• ¼ cup strawberry purée (made from fresh or frozen strawberries)
• ½ teaspoon vanilla extract
• Pinch of salt

For Garnish (Optional):

• Fresh strawberry halves or slices
• Sprinkles or edible pearls

Simple Cooking Directions

1. Preheat oven and line a muffin tin with cupcake liners.
2. Whisk dry ingredients together.
3. Cream butter and sugar until light and fluffy.
4. Add eggs and vanilla, then alternate adding dry ingredients and milk.
5. Fill liners 2/3 full and bake until golden.
6. Make strawberry purée and mix with butter, sugar, and cream for frosting.
7. Cool cupcakes completely, then frost and decorate.

Step-by-Step Recipe Preparation

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Set aside.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt until well combined.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat butter and sugar using an electric mixer for 2–3 minutes until light and fluffy.

Step 4: Add Eggs and Vanilla

Beat in the eggs, one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed.

Step 5: Combine Wet and Dry Ingredients

Add half the dry ingredients to the butter mixture, then the milk, and finally the remaining dry ingredients. Mix just until combined — don’t overmix.

Step 6: Fill and Bake

Spoon the batter evenly into the prepared cupcake liners, filling each about ⅔ full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool Completely

Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Step 8: Make the Strawberry Buttercream

Purée fresh strawberries in a blender or food processor, then strain to remove seeds if desired. In a mixing bowl, beat butter until creamy. Gradually add powdered sugar, strawberry purée, heavy cream, vanilla, and salt. Beat on medium-high for 3–5 minutes until fluffy and smooth.

Step 9: Frost the Cupcakes

Transfer the frosting to a piping bag fitted with your favorite tip (like a star or round nozzle). Frost the cooled cupcakes generously.

Step 10: Garnish and Serve

Top each cupcake with a slice of fresh strawberry or a sprinkle of decorations for a bakery-perfect finish.

How to Serve

Serve these cupcakes at room temperature for the best flavor and texture. They pair wonderfully with a cup of tea, coffee, or a glass of chilled milk. Perfect for parties, birthdays, or as a sweet gift — these cupcakes are as pretty as they are delicious.

Additional Recipe Tips

• Always use room-temperature ingredients for smooth, even mixing.
• If your frosting is too runny, add more powdered sugar; if it’s too thick, add a teaspoon of cream.
• For a deeper strawberry flavor, reduce the purée slightly on the stove before adding it to the frosting.
• Use good-quality vanilla extract for the best cupcake flavor.
• Chill cupcakes for 10–15 minutes before serving if the weather is warm to keep frosting firm.

Variations for This Recipe

• Lemon Strawberry Cupcakes: Add 1 tablespoon of lemon zest to the cupcake batter.
• Chocolate Strawberry Cupcakes: Replace ¼ cup of flour with cocoa powder for a chocolate twist.
• Raspberry Buttercream: Substitute strawberries with raspberries for a tart, vibrant frosting.
• Stuffed Cupcakes: Fill the centers with strawberry jam before frosting.
• Vegan Option: Use plant-based butter, almond milk, and egg replacer.

Freezing and Storage Time

• Room Temperature: Store frosted cupcakes in an airtight container for up to 2 days.
• Refrigerator: Lasts up to 5 days (bring to room temperature before serving).
• Freezing: Unfrosted cupcakes freeze beautifully for up to 2 months. Thaw completely before frosting.
• Buttercream: Can be frozen separately for up to 1 month — just rewhip before using.

Special Equipment Needed

• Electric hand or stand mixer
• 12-cup muffin tin
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Piping bag and nozzle (for frosting)
• Blender or food processor (for strawberry purée)

FAQ

Q1: Can I use store-bought strawberry jam for the frosting?
A: Yes, but reduce the powdered sugar slightly to maintain a smooth consistency.

Q2: My cupcakes turned out dry — what went wrong?
A: Overbaking or using too much flour can dry them out. Check doneness early and measure flour properly.

Q3: Can I use frozen strawberries?
A: Absolutely! Just thaw and drain them well before blending into purée.

Q4: How can I make the frosting more stable for warm weather?
A: Add 1–2 tablespoons of shortening or refrigerate the frosted cupcakes briefly before serving.

Q5: Can I double this recipe?
A: Yes, simply double all ingredients — the recipe scales beautifully for parties and events.

Conclusion

These Vanilla Cupcakes with Strawberry Buttercream are a celebration of flavor and beauty — light, fluffy, and irresistibly sweet. The classic vanilla base is soft and moist, while the real-strawberry buttercream adds a burst of fruity freshness.

Whether you’re baking for a special event or just to brighten your day, these cupcakes promise to delight both the eyes and taste buds. Easy to make, easy to love — this is the kind of dessert that makes any moment feel special.