Vanilla Cupcakes with Strawberry Buttercream
There’s something timeless about soft vanilla cupcakes with strawberry buttercream. They feel nostalgic and bakery-special at the same time. These are sweet, fluffy, and naturally colorful without needing artificial flavoring.
What makes this version extra good is the frosting. Instead of strawberry extract or jam, this strawberry buttercream uses freeze-dried strawberry powder, which gives you real strawberry flavor, a naturally pretty pink color, and a smooth texture that pipes beautifully.
These cupcakes are perfect for birthdays, Valentine’s Day desserts, spring parties, baby showers, or anytime you want a reliable, from-scratch cupcake recipe that still feels fun and a little elevated.
Here is my recipe for: Vanilla cupcakes with strawberry buttercream!
Why Use Freeze-Dried Strawberries in Buttercream?
If you’ve never used freeze-dried strawberry powder in frosting before, you’re in for a treat.
It gives you:
Just blend freeze-dried strawberries into a fine powder and mix it straight into your buttercream.
Easy, reliable, and bakery-level in flavor.
Vanilla Cupcakes with Strawberry Buttercream
Pin Recipe Print RecipeIngredients
Vanilla Cupcakes
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup neutral oil like avocado or vegetable oil
- 3 large eggs room temperature
- 1 tbsp vanilla extract
- 3/4 cup milk or buttermilk room temperature
- 1/2 cup sour cream or Greek yogurt
Strawberry Buttercream
- 1 cup unsalted butter softened
- 3 1/2 – 4 cups powdered sugar
- 1/2 cup freeze-dried strawberries blended into powder
- 1-2 Tbsp heavy cream or milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Vanilla Cupcakes:
- Preheat oven to 350°F and line a cupcake pan with liners.
- In a bowl, whisk together: flour, baking powder, and salt.
- In a separate large bowl, beat butter, oil, and sugar until light and fluffy (about 2–3 minutes).
- Add eggs one at a time, mixing well after each.
- Mix in vanilla extract.
- Add dry ingredients in two parts, alternating with milk and sour cream. Mix just until combined — don’t overmix!
- Fill cupcake liners about 2/3 full.
- Cupcake Bake Time: Bake at 350°F for 18–22 minutes
- Centers should spring back lightly when touched
- A toothpick should come out clean or with a few crumbs
- Cool in the pan for 5 minutes, then transfer to a rack to cool completely before frosting.
Strawberry Buttercream:
- Blend freeze-dried strawberries into a fine powder using a blender or food processor. Or you can use pre-packaged!
- Beat softened butter until creamy and smooth (2–3 minutes).
- Add powdered sugar gradually, mixing on low at first.
- Add: strawberry powder, vanilla and salt.
- Add cream 1 tablespoon at a time until you reach your desired consistency.
- Beat on medium-high for 2 minutes until fluffy.
Notes
My baking essentials!
Cake Pan Bake Times for This Same Vanilla Cake Recipe
You can use this exact batter for cupcakes or full cakes. Just adjust the bake time.
8-inch round pans (2 layers)
- Bake at 350°F
- 28–32 minutes
9-inch round pans (2 layers)
- Bake at 350°F
- 24–28 minutes
9×13 sheet cake
- Bake at 350°F
- 30–38 minutes
Mini cupcakes
- Bake at 350°F
- 10–13 minutes
Always check with a toothpick… ovens vary more than recipes admit.
Flavor Variations You Can Try
If you want to customize these vanilla cupcakes with strawberry buttercream, here are easy swaps:
Storage Tips
Perfect For…
These vanilla cupcakes with freeze-dried strawberry buttercream frosting are especially great for:
They’re soft, flavorful, and look impressive without being complicated, which is honestly the sweet spot for home baking.
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Let me know if you try these vanilla cupcakes with strawberry buttercream! I always love hearing your thoughts.
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