Description
Indulge in these light and airy Fluffy Vanilla Cupcakes topped with a luscious Fresh Strawberry Buttercream. Perfect for any occasion, these homemade treats are sure to impress!
Ingredients
Scale
For the cupcakes:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup whole milk
For the strawberry buttercream:
- 1/2 cup fresh strawberries (hulled and chopped)
- 1 cup unsalted butter (softened)
- 3½ cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream butter and sugar: In a separate large bowl, cream the butter and sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla.
- Combine wet and dry: Alternate adding the dry ingredients and milk to the wet mixture, mixing until just combined.
- Bake: Divide the batter among liners and bake for 18–20 minutes. Let cool before frosting.
- Make buttercream: Puree strawberries, beat butter until creamy, add strawberry puree, vanilla, salt, and powdered sugar. Frost cupcakes.
Notes
- For extra flavor, fold in 1/2 teaspoon of lemon zest into the cupcake batter.
- Ensure cupcakes are completely cool before frosting to prevent melting.
- Try freeze-dried strawberries for a more intense flavor and firmer frosting.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 115mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 55mg
