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Vanilla Cupcakes with Strawberry Buttercream

Prep Time40 minutes
Keyword: strawberry buttercream, vanilla cupcakes

Ingredients

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

If frosting feels too thick ? add a little more cream!
If too soft ? add a bit more powdered sugar!