Description
These Fluffy Vanilla Cupcakes with Fresh Strawberry Buttercream offer a light, moist vanilla base crowned with a luscious, tangy-sweet strawberry buttercream frosting made from fresh strawberries. Perfect for any celebration or teatime treat, this recipe combines classic vanilla flavor with the fresh brightness of strawberries in a delightful dessert.
Ingredients
Scale
Cupcake Batter
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup granulated white sugar
- 2 large eggs
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 cup milk
Strawberry Puree and Reduction
- 2 cups fresh strawberries, sliced
- 3 tablespoons granulated white sugar
Strawberry Buttercream Frosting
- 3/4 cup butter
- 3 cups powdered sugar (confectioners sugar), divided
- 1 teaspoon vanilla extract
Instructions
- Prepare Cupcake Batter: Preheat the oven to 350°F (175°C) and line a 12-well cupcake pan with paper liners. In a stand mixer, cream the softened butter and 1/2 cup granulated sugar on medium speed until the mixture is light, fluffy, and pale yellow. Add the vanilla extract, milk, and eggs one at a time, mixing well after each addition. Sift together the flour and baking powder, then gently fold this dry mixture into the wet batter until just combined.
- Bake Cupcakes: Evenly divide the batter among the prepared cupcake liners. Bake for 15-20 minutes until the tops are lightly browned and spring back when gently touched. Remove from oven and cool completely on a rack before frosting.
- Make Strawberry Puree: Slice the fresh strawberries and blend them in a blender or food processor until smooth. Measure approximately 1 cup of this puree for the frosting, adjusting as needed.
- Cook Strawberry Reduction: In a heavy-bottomed saucepan, combine the strawberry puree and 3 tablespoons sugar. Heat over medium-high heat until it gently boils, stirring often. Reduce heat to medium and simmer until thickened and reduced to about half a cup, stirring frequently to prevent burning.
- Strain and Chill Puree: Remove the strawberry reduction from heat and strain through a fine mesh sieve to remove solids. Allow the puree to cool completely, speeding the process by placing it in the freezer until very well chilled.
- Beat Butter for Frosting: Using a stand mixer, beat 3/4 cup butter until fluffy. Add 1 teaspoon vanilla extract and 2 cups powdered sugar gradually, mixing in 1/2 cup increments and beating well after each addition.
- Add Strawberry and Finish Frosting: Once the strawberry puree is fully chilled, beat it into the butter mixture until well combined. Add the remaining 1 cup powdered sugar and continue beating until the frosting is thick and smooth. Adjust the consistency by adding more powdered sugar for thickness or a small splash of milk to loosen it.
- Decorate Cupcakes: Frost the completely cooled vanilla cupcakes with the strawberry buttercream and decorate as desired. Serve and enjoy!
Notes
- Ensure cupcakes are fully cooled before frosting to prevent melting the buttercream.
- For a stronger strawberry flavor, reduce the strawberry puree longer to concentrate the taste.
- You can substitute milk with buttermilk for a tangier cupcake batter.
- If fresh strawberries are unavailable, frozen can be used but ensure they are fully thawed and drained before pureeing.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
