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
Scale
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.
