If you have a sweet tooth and love classic dessert flavors, the Fluffy Vanilla Cupcakes with Fresh Strawberry Buttercream Recipe is an absolute must-try. This delightful treat combines the softest, lightest vanilla cupcakes with a luscious, naturally sweet strawberry buttercream that feels like summer in every bite. It’s the kind of recipe that not only looks stunning on your dessert table but also brings pure joy with its moist texture and fresh fruit flavor. Whether you’re baking for a celebration or simply craving a comforting homemade dessert, these cupcakes will quickly become a cherished favorite.
Ingredients You’ll Need
Every ingredient in this Fluffy Vanilla Cupcakes with Fresh Strawberry Buttercream Recipe plays a crucial role in creating that perfect balance of flavor and texture. From the rich butter to the fresh strawberries, each component is simple yet transforms the cupcakes into a delicious masterpiece.
- 1/2 cup butter, softened: Provides a rich, creamy base for the cupcakes and adds moisture for a tender crumb.
- 1 teaspoon vanilla extract: Enhances the vanilla flavor, giving the cupcakes their signature sweetness and aroma.
- 1/2 cup granulated white sugar: Sweetens the batter while helping to create a fluffy texture when creamed with butter.
- 2 large eggs: Acts as a binder and adds structure while contributing to richness.
- 1 cup all-purpose flour: The main structure builder of the cupcakes, ensuring they hold their shape.
- 2 teaspoons baking powder: A leavening agent that helps the cupcakes rise and achieve that lovely fluffiness.
- 1/4 cup milk: Adds moisture and helps create a smooth batter for soft cupcakes.
- 2 cups fresh strawberries, sliced: The heart of the buttercream, providing fresh fruit flavor and natural sweetness.
- 3 tablespoons granulated white sugar (for strawberry reduction): Sweetens the strawberry puree, balancing the natural tartness of the fruit.
- 3/4 cup butter (for frosting): The base of the strawberry buttercream for that smooth, velvety finish.
- 3 cups powdered sugar (confectioners sugar), divided: Adds sweetness and structure to the frosting, with some reserved for consistency adjustments.
- 1 teaspoon vanilla extract (for frosting): Infuses the buttercream with a warm vanilla undertone for extra depth.
How to Make Fluffy Vanilla Cupcakes with Fresh Strawberry Buttercream Recipe
Step 1: Prepare the Batter
Begin by preheating your oven to 350°F (175°C) and lining a 12-cup cupcake pan with paper liners. Then, cream together the softened butter and granulated sugar in a mixer until the mixture turns light and fluffy—a key step that introduces air into the batter, ensuring the cupcakes bake up soft and airy. Add vanilla extract, milk, and the eggs one at a time, mixing well between each addition to blend everything smoothly. Finally, sift the flour and baking powder together, then fold them gently into the wet ingredients just until combined. Overmixing here can deflate the batter, so keep it light and careful.
Step 2: Bake the Cupcakes
Distribute the batter evenly among the lined cupcake wells, filling each about two-thirds full. Bake for 15 to 20 minutes until the tops are lightly browned and spring back with a gentle touch. This is your cue that the cupcakes are perfectly baked through. Once done, transfer them to a wire rack and let them cool completely, which is essential before frosting to prevent melting the buttercream.
Step 3: Make the Strawberry Puree
While the cupcakes cool, slice your fresh strawberries and blend them until smooth. Use about 1 cup of strawberry puree for the buttercream, adjusting if needed. This puree captures the sweetness and vibrant color of fresh strawberries, which will make your frosting stand out both in taste and appearance.
Step 4: Create the Strawberry Reduction
Pour the strawberry puree and 3 tablespoons of sugar into a saucepan over medium-high heat. Stir frequently as it comes to a gentle boil, then reduce the heat and simmer until the mixture thickens and reduces to about half a cup. This concentrates the strawberry flavor and removes excess moisture to help make the buttercream stable. Be sure to watch carefully to avoid burning.
Step 5: Strain and Chill the Reduction
Remove the thickened puree from the heat and strain through a fine mesh sieve to discard solids. This step ensures a silky smooth frosting without any lumps. Allow the reduction to cool fully, even chilling it in the freezer for quicker results, before adding it to the frosting mixture.
Step 6: Whip the Buttercream Base
In a clean stand mixer bowl, beat the softened butter until it’s fluffy and light. Add vanilla extract and begin incorporating 2 cups of powdered sugar gradually, mixing in half-cup increments for better control over the texture. This process builds a creamy, stable frosting foundation ready to embrace the strawberry flavor.
Step 7: Combine Reduction with Buttercream
Once the strawberry reduction is completely chilled, add it to the butter and sugar mixture. Beat thoroughly to blend the fresh fruit flavor throughout the frosting. Then gradually add the remaining powdered sugar and continue beating until the frosting thickens to your desired consistency. If the frosting feels too thick, add a splash of milk to loosen it up.
Step 8: Frost the Cupcakes
Finally, generously frost the cooled vanilla cupcakes with the fresh strawberry buttercream. Use a piping bag or a spatula, decorating as you like—perhaps with a strawberry slice on top for an extra touch. Now it’s time to indulge in this heavenly creation!
How to Serve Fluffy Vanilla Cupcakes with Fresh Strawberry Buttercream Recipe
Garnishes
Adding simple garnishes like a fresh strawberry slice or a sprinkle of finely chopped pistachios can elevate the look and taste of your cupcakes. These small touches add a burst of color and texture, making every cupcake feel extra special and inviting.
Side Dishes
These cupcakes pair beautifully with light accompaniments such as a crisp green salad with vinaigrette or a refreshing fruit platter. For drinks, consider mild teas or chilled sparkling water with a hint of lemon to balance the sweetness of the cupcakes.
Creative Ways to Present
Serve these cupcakes in elegant cupcake stands or charming vintage plates to create a delectable display. You might also experiment with layering cupcakes in a dessert trifle for a fun twist or gift them in decorated boxes for celebrations and thoughtful treats.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Fluffy Vanilla Cupcakes with Fresh Strawberry Buttercream Recipe, store them in an airtight container in the refrigerator. This keeps the frosting fresh and the cupcakes moist for up to three days. Allow them to come to room temperature before serving to enjoy full flavor and texture.
Freezing
You can freeze the unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer-safe container for up to 2 months. For the frosting, it’s best to prepare it fresh or freeze it separately in an airtight container, thawing and re-whipping before use. Once the cupcakes are frosted, freezing is not recommended as the texture may suffer.
Reheating
If you want to warm your cupcakes slightly, let refrigerated cupcakes sit at room temperature first, then gently microwave for 10 to 15 seconds. Avoid heating muffins with frosting directly to protect the texture and appearance of the buttercream.
FAQs
Can I use frozen strawberries for the buttercream?
Yes! Frozen strawberries work well, but be sure to thaw and drain any excess liquid before pureeing so your frosting isn’t too runny.
How do I know when my cupcakes are done baking?
The cupcakes should be lightly golden and spring back when you gently press the top. You can also insert a toothpick—if it comes out clean, they’re ready.
Can I make the strawberry buttercream ahead of time?
Absolutely. You can prepare the buttercream up to two days in advance and keep it covered in the refrigerator. Bring it back to room temperature and re-whip before frosting the cupcakes.
What if my frosting is too thin?
Simply add more powdered sugar, a tablespoon at a time, and beat well until you reach the desired thickness.
Can I substitute the butter with a dairy-free alternative?
Yes, you can use dairy-free butter for a vegan-friendly version, but keep in mind this may slightly affect the texture and flavor.
Final Thoughts
I truly hope you give the Fluffy Vanilla Cupcakes with Fresh Strawberry Buttercream Recipe a try—it’s one of those desserts that feel like a warm hug on a plate and can brighten any day. From the fluffy texture to the fresh, fruity frosting, every bite feels like a celebration of simple, wonderful ingredients. Happy baking, and enjoy every delicious moment!
Print
Fluffy Vanilla Cupcakes with Fresh Strawberry Buttercream Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Fluffy Vanilla Cupcakes topped with a fresh and vibrant Strawberry Buttercream are a delightful treat perfect for any occasion. The cupcakes are light, moist, and bursting with classic vanilla flavor, while the strawberry buttercream adds a sweet, fruity freshness made from real fruit puree, creating a balanced and irresistible dessert.
Ingredients
Cupcakes
- 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 Buttercream
- 2 cups fresh strawberries, sliced
- 3 tablespoons granulated white sugar
- 3/4 cup butter
- 3 cups powdered sugar (confectioners sugar), divided
- 1 teaspoon vanilla extract
Instructions
- Prepare Cupcake Batter: Preheat your 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 granulated sugar on medium speed until the mixture is light, fluffy, and pale yellow. Add vanilla extract, milk, and eggs one at a time, mixing well after each addition. Sift the flour and baking powder together, then gently fold into the wet ingredients until just combined.
- Bake Cupcakes: Divide the batter evenly among the cupcake liners. Bake for 15-20 minutes until the tops are lightly browned and spring back when touched. Remove from oven and cool completely on a wire rack before frosting.
- Prepare Strawberry Puree: Slice the strawberries and blend them in a blender or food processor until smooth. Measure about 1 cup of puree, adjusting as needed.
- Reduce Strawberry Puree: In a heavy-bottomed saucepan, combine the strawberry puree and 3 tablespoons sugar. Heat over medium-high until it gently boils, stirring often. Reduce to medium heat and simmer, stirring frequently, until thickened and reduced to about half a cup.
- Strain and Chill Puree: Remove from heat and strain the reduced puree to remove solids. Allow it to cool completely, chilling it quickly in the freezer if desired.
- Make Buttercream Base: Beat the butter in a stand mixer until fluffy. Add vanilla extract and 2 cups of powdered sugar gradually, mixing in 1/2 cup increments and beating well after each addition.
- Combine Puree and Frosting: Once the reduced strawberry puree is thoroughly chilled, add it to the butter mixture and continue beating until smooth and well blended. Add the remaining 1 cup powdered sugar and beat until the frosting is thick and creamy. Adjust consistency by adding more sugar to thicken or a splash of milk to loosen.
- Frost Cupcakes: Frost the cooled vanilla cupcakes with the fresh strawberry buttercream. Decorate as desired and serve.
Notes
- Ensure the cupcakes are completely cooled before frosting to prevent melting.
- Adjust the sweetness of the strawberry buttercream by changing the amount of powdered sugar as preferred.
- For a more intense strawberry flavor, use ripe, fresh strawberries.
- Straining the puree removes seeds and pulp, giving a smooth buttercream texture.
- Butter should be softened but not melted for best creaming results.
