Dreaming of something sweet, light, and absolutely irresistible? The Fluffy Vanilla Cupcakes & Fresh Strawberry Buttercream Recipe is one treat I return to time and again for birthdays, baby showers, or simply a sunny afternoon indulgence. Soft, pillowy vanilla cupcakes become the perfect canvas for a mountain of creamy, naturally pink strawberry buttercream that bursts with fresh fruit flavor. Whether you’re an experienced baker or tying your apron for the first time, this recipe guarantees the kind of homemade delight that makes everyone ask: “Can I have another one?”
Ingredients You’ll Need
There’s magic in the basics, and this Fluffy Vanilla Cupcakes & Fresh Strawberry Buttercream Recipe proves it. Each ingredient steps up to create that signature cloud-light crumb and the luscious swirl of pink frosting, showing just how rewarding a little attention to detail can be.
- All-purpose flour: The foundation for light, tender cupcakes—measure with care for the perfect texture.
- Baking powder: Gives these cupcakes their lovely rise and irresistible fluffiness.
- Salt: Just a pinch sharpens the flavors and keeps everything balanced.
- Unsalted butter: Softened butter adds richness to both cupcakes and frosting, making each bite melt in your mouth.
- Granulated sugar: Brings sweetness and contributes to that beautiful golden top on the cupcakes.
- Large eggs: Essential for structure—make sure they’re at room temperature for even mixing.
- Vanilla extract: The soul of a great vanilla cupcake! Use a high-quality extract for the best fragrance and flavor.
- Whole milk: Adds moisture and tenderness; don’t substitute with low-fat for best results.
- Sour cream: The secret to ultra-moist, slightly tangy cupcakes that never taste dry.
- Fresh strawberries: When puréed and reduced, they bring real fruit punch to the buttercream and that naturally pink hue.
- Powdered sugar: The key to velvety, smooth frosting—sift if lumpy before mixing.
- Pinch of salt: Just a little balances out the sweetness in the buttercream beautifully.
How to Make Fluffy Vanilla Cupcakes & Fresh Strawberry Buttercream Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and lining a standard 12-cup muffin tin with your favorite cupcake liners. This not only ensures an even bake, but those charming paper liners make getting cupcakes out a breeze and save on cleanup.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk the flour, baking powder, and salt together. This quick step blends everything in evenly, so you won’t end up with a surprise salty pocket or a dense crumb. Set aside—your base is ready to shine.
Step 3: Cream Butter and Sugar
In a large bowl, use your stand or hand mixer to cream the softened butter and sugar together until light, fluffy, and almost pale in color. This adds essential air to your batter, giving the cupcakes their signature fluffiness.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract for that cozy, floral aroma that sets vanilla cupcakes apart.
Step 5: Combine Wet and Dry
Add the sour cream, then alternate adding milk and your dry flour mixture, mixing gently each time just until everything comes together. This alternating method keeps the batter tender and prevents overmixing.
Step 6: Fill and Bake
Divide the batter evenly among the liners—an ice cream scoop works wonders here! Bake for 18–20 minutes, or until a toothpick poked into the center comes out clean. The cupcakes should have a faint golden top and a soft bounce. Let them cool in the tin for a few minutes, then transfer to a rack to cool completely before frosting.
Step 7: Make Strawberry Reduction
Purée your hulled, chopped strawberries in a food processor or blender. Transfer this gorgeous purée to a small saucepan and simmer, stirring occasionally, for about 10 minutes. It will reduce into a thick paste and smell absolutely divine—let it cool completely (pop it in the fridge to speed things up if you’d like).
Step 8: Whip the Strawberry Buttercream
In a large mixing bowl, beat your softened butter until smooth and creamy. Add the cooled strawberry reduction, powdered sugar, vanilla extract, and a pinch of salt, then beat until the mixture gets airy, light, and deliciously pink. If your buttercream is on the soft side, chill it for 15-20 minutes to firm it up before piping onto your cupcakes.
Step 9: Frost and Enjoy
Once the cupcakes are cool, generously swirl or pipe on that dreamy strawberry buttercream. Top with a slice of fresh strawberry, sprinkles, or enjoy them as they are—each bite is pure cupcake heaven from this Fluffy Vanilla Cupcakes & Fresh Strawberry Buttercream Recipe!
How to Serve Fluffy Vanilla Cupcakes & Fresh Strawberry Buttercream Recipe
Garnishes
Dressing up your cupcakes takes the experience from “cute treat” to showstopper! Try topping each frosted cupcake with a thin slice of fresh strawberry, a sprinkle of pastel confetti, or even a tiny mint leaf for a pop of color. If you’re in the mood for whimsy, add white chocolate curls or edible gold leaf—a result as special as your occasion.
Side Dishes
Pairing cupcakes with a light, tangy fruit salad brings out the strawberry notes in the buttercream, while a tall glass of cold milk or a frothy vanilla latte balances all that sweet richness. For parties, serve alongside mini sandwiches, colorful macarons, or Lemonade for a full dessert tea table.
Creative Ways to Present
The sky’s the limit with presentation. Place each Fluffy Vanilla Cupcake on a vintage cake stand for an afternoon tea, or tuck individual cupcakes into clear gift boxes for party favors. For birthdays, arrange cupcakes in a floral swirl pattern on a large platter—nobody will be able to resist plucking one from the “bouquet.”
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep the cupcakes in an airtight container at room temperature for up to two days. If your kitchen is warm, or you want to keep them fresher for longer, pop them in the fridge and bring to room temperature before serving
Freezing
For longer storage, both unfrosted and frosted cupcakes freeze beautifully. Just freeze the cupcakes on a tray until firm, wrap individually or layer between parchment in an airtight container, and store for up to 2 months. Thaw overnight in the fridge, and let come to room temp before eating. For best results, freeze the buttercream and cupcakes separately if you’re prepping well in advance.
Reheating
Cupcakes are best enjoyed at room temperature, so if yours have been chilled or frozen, simply let them sit out for 30–60 minutes before serving. There’s no need to microwave—the buttercream will soften nicely and the cake stays fluffy!
FAQs
Can I use frozen strawberries for the buttercream?
Absolutely! If fresh strawberries aren’t available, thaw and drain frozen berries before puréeing and simmering into your reduction. It still delivers fabulous color and flavor for your Fluffy Vanilla Cupcakes & Fresh Strawberry Buttercream Recipe.
How do I get perfectly even cupcakes every time?
Using an ice cream scoop or large spoon to divide the batter makes a huge difference. Fill liners about 3/4 full and rotate your muffin tin halfway through baking for even rise and browning.
Can I make the cupcakes in advance?
You sure can! The cupcakes themselves can be made a day ahead and stored, tightly wrapped, at room temperature. The strawberry buttercream also keeps well in the fridge for a day or two; just whip it briefly before frosting.
What if my buttercream is too runny or too stiff?
If the frosting is too soft, chill it for 15–20 minutes in the fridge before piping. If it’s too stiff, add a splash of milk or cream. The right consistency is soft but pipeable, so don’t hesitate to tweak until it’s just right.
Is there a way to make this recipe gluten free?
Yes! Swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. The results are delightfully close to the original, letting everyone enjoy the magic of this Fluffy Vanilla Cupcakes & Fresh Strawberry Buttercream Recipe.
Final Thoughts
There’s a special kind of joy in baking from scratch, and nothing highlights it quite like this Fluffy Vanilla Cupcakes & Fresh Strawberry Buttercream Recipe. Every batch brings fluffy vanilla cake, fresh strawberry swirls, and smiles all around. Trust me, this is a recipe you’ll want to keep close and share often—don’t be surprised if it becomes your signature sweet!
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Fluffy Vanilla Cupcakes & Fresh Strawberry Buttercream Recipe
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these delightful Fluffy Vanilla Cupcakes with a luscious Fresh Strawberry Buttercream frosting. Perfect for any occasion, these cupcakes are sure to impress with their light, airy texture and burst of strawberry flavor.
Ingredients
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/4 cup sour cream
Strawberry Buttercream:
- 1 cup fresh strawberries (hulled and chopped)
- 1 cup unsalted butter (softened)
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Prepare Cupcakes: Preheat oven to 350°F (175°C) and line a 12-cup muffin pan. Whisk flour, baking powder, and salt. Cream butter and sugar, add eggs and vanilla. Mix in sour cream, milk, and dry ingredients. Bake for 18–20 minutes.
- Make Strawberry Buttercream: Purée strawberries, simmer in a saucepan. Beat butter, add strawberry reduction, powdered sugar, vanilla, and salt. Frost cooled cupcakes.
Notes
- Prepare strawberry reduction ahead for best results.
- Refrigerate buttercream if too soft before piping.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 32g
- Sodium: 160mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
