Description
Vanilla Strawberry Cupcakes with Whipped Buttercream are soft, airy vanilla cupcakes dotted with fresh strawberries and topped with a light, fluffy buttercream and fruit garnish. A perfect treat for parties, tea time, or anytime indulgence.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup fresh strawberries, finely chopped
- For the buttercream:
- 3/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 2–3 tbsp heavy whipping cream
- 1 tsp vanilla extract
- Pinch of salt
- Optional toppings: fresh strawberry slices, mint leaves
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla.
- Alternate adding flour mixture and milk to the butter mixture, mixing just until combined. Fold in chopped strawberries.
- Divide batter among cupcake liners, filling 2/3 full. Bake for 18–22 minutes, or until a toothpick comes out clean. Let cool completely.
- To make buttercream, beat butter until smooth. Gradually add powdered sugar, then mix in vanilla and salt. Add cream and beat until light and fluffy.
- Frost cooled cupcakes using a piping bag or spatula. Top with strawberry slices and mint leaves if desired.
Notes
- Use cake flour for a finer crumb if desired.
- Frozen strawberries must be thawed and drained before use.
- Stuff cupcakes with jam for a surprise center.
- Store buttercream in the fridge and bring to room temperature before using.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 25g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg