How to Make Vanilla Cupcakes with Fresh Strawberry Buttercream Dessert Recipe

Mild, fluffy, Vanilla Cupcakes with fresh Strawberry Buttercream is so moist and delicious. With the suitable cupcake crumb and fantastic creamy strawberry frosting – you’ll surely love these cupcakes. Scratch that. Who loves cupcakes? Fluffy, light, top notch wet vanilla cupcakes crowned with delicious buttercream.  Scrumptious creamy buttercream made with clean strawberries that pair flawlessly with vanilla? Cupcakes that appearance so cute they belong in a bakery case?

EVERYONE!!!!!

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How to Make Vanilla Cupcakes with Fresh Strawberry Buttercream Dessert Recipe

No critically – anyone will love these cupcakes. You cannot now, not love those cupcakes. They have got an appropriate flavor combo for summer, the fluffiest cupcake texture and the softest crumb. Then the buttercream… Oh, my. This is not that artificial, too sweet, faux strawberry icing – simply completely creamy, smooth buttercream bursting with fresh strawberries.

Yup – you’re going to like them.

How to Make Vanilla Cupcakes with Fresh Strawberry Buttercream Dessert
How to Make Vanilla Cupcakes with Fresh Strawberry Buttercream Dessert Recipe
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Mild, fluffy, Vanilla Cupcakes with fresh Strawberry Buttercream is so moist and delicious. With the suitable cupcake crumb and fantastic creamy strawberry frosting – you’ll surely love these cupcakes. Scratch that. Who loves cupcakes? Fluffy, light, top notch wet vanilla cupcakes crowned with delicious buttercream.
How to Make Vanilla Cupcakes with Fresh Strawberry Buttercream Dessert Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Mild, fluffy, Vanilla Cupcakes with fresh Strawberry Buttercream is so moist and delicious. With the suitable cupcake crumb and fantastic creamy strawberry frosting – you’ll surely love these cupcakes. Scratch that. Who loves cupcakes? Fluffy, light, top notch wet vanilla cupcakes crowned with delicious buttercream.
Prep Time Cook Time Passive Time
1:20hours 15minutes 1:30hours
Prep Time
1:20hours
Cook Time Passive Time
15minutes 1:30hours
Nutrition Facts
How to Make Vanilla Cupcakes with Fresh Strawberry Buttercream Dessert Recipe
Amount Per Serving
Calories 1684 Calories from Fat 576
% Daily Value*
Total Fat 64g 98%
Saturated Fat 40g 200%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 178mg 59%
Sodium 247mg 10%
Potassium 260mg 7%
Total Carbohydrates 272g 91%
Dietary Fiber 1g 4%
Sugars 208g
Protein 9g 18%
Vitamin A 46%
Vitamin C 89%
Calcium 9%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Nutrition Facts
How to Make Vanilla Cupcakes with Fresh Strawberry Buttercream Dessert Recipe
Amount Per Serving
Calories 1684 Calories from Fat 576
% Daily Value*
Total Fat 64g 98%
Saturated Fat 40g 200%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 178mg 59%
Sodium 247mg 10%
Potassium 260mg 7%
Total Carbohydrates 272g 91%
Dietary Fiber 1g 4%
Sugars 208g
Protein 9g 18%
Vitamin A 46%
Vitamin C 89%
Calcium 9%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Preheat the oven to 350F degrees and line a 12-cavity muffin pin with cupcake papers. I got 14 cupcakes total, so I did mine in 2 batches since I only have 1 muffin tin - but you can line 2 trays if you have them.
  2. In a medium sized bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
  3. Using a handheld or stand mixer, cream together the butter and sugar on medium speed until light and fluffy (about 2-3 minutes), then continue beating and add in the egg whites and vanilla (about another 30 seconds). Turn off the mixer, scrape down the sides of the bowl and stir in the yogurt. Carefully add in the flour mixture, mixing on low speed followed by the milk. Scrape down the sides of the bowl as necessary, and continue mixing until combined.
  4. Spoon the batter evenly into the lined muffin cavities - filling each about two-thirds of the way full. I ended up with 14 cupcakes total. Bake for 15-18 minutes until an inserted toothpick comes out clean. Mine took exactly 16 minutes. Leave to cool in the pan for about 10 minutes then remove the cupcakes and continue cooling on a wire rack.
  5. While the cupcakes are cooling, you can start making the frosting. Process the strawberries in a blender or food processor until no lumps remain. If you'd like to remove the seeds, put the sauce through a sieve. Then transfer to a small saucepan over medium heat and begin to reduce. Add the granulated sugar, and allow the mixture to come to a gentle boil while stirring. After the sauce has boiled for about 10 minutes and reduced to about half the volume, remove from the heat and allow to cool fully. It should be thick - almost the consistency of jam. You can speed up this process of cooling the strawberry sauce by putting the sauce in the freezer. The strawberry sauce must be completely cooled before moving on.
  6. In a large bowl using a handheld or stand mixer, beat the butter on medium speed until fluffy. Slowly add about 2 cups of the icing sugar and continue beating until combined. Add about 3-4 tablespoons of the cooled strawberry sauce to the batter and continue beating. Make sure your strawberry sauce is room temperature or colder before adding it to the buttercream. Add in the rest of the vanilla and icing sugar about 1/2 cup at a time until the desired sweetness & thickness is reached. If the icing seems thick, add a tablespoon of whipping cream and continue beating
  7. Frost the cupcakes using a piping bag or by spreading the icing with an icing spatula.
Recipe Notes

Serve and Enjoy With your Family.


Written by Sarah

I am a nutritionist and instructor at several places about food and Health. I love food and along with food I am also health conscious. After doing a lot of research on food and health, I started blogging about these things to increase and share my knowledge about Food and Health with all Food lovers.

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