Imagine biting into a perfectly soft, moist vanilla cupcake topped with the most luxurious, vibrant strawberry buttercream frosting that melts in your mouth. These aren't just any cupcakes - they're a delightful symphony of flavors that will transport you to dessert paradise! Whether you're a baking novice or a seasoned pro, this recipe promises to deliver bakery-quality treats right from your own kitchen, guaranteed to impress family and friends with minimal effort and maximum deliciousness.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 120g all-purpose flour
- 120g sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 40g unsalted butter, softened
- 1 large egg
- 1/2 tsp vanilla extract
- 120ml milk
- 200g strawberries, pureed
- 100g unsalted butter, softened (for frosting)
- 200g powdered sugar
Instructions
- Preheat your oven to 180°C (350°F) and line a standard 12-cup muffin tin with cupcake liners.
- In a medium mixing bowl, combine 120g of all-purpose flour, 120g of sugar, 1 tsp of baking powder, and 1/2 tsp of salt. Whisk the dry ingredients together until they are well blended.
- In a separate large mixing bowl, cream together 40g of softened unsalted butter and the remaining 120g of sugar until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add in 1 large egg and 1/2 tsp of vanilla extract to the butter and sugar mixture. Beat well until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, alternating with 120ml of milk. Start and end with the dry ingredients, mixing gently until just combined. Be careful not to overmix; a few lumps are okay.
- Once the batter is ready, evenly distribute it into the prepared cupcake liners, filling each about 2/3 full.
- Bake the cupcakes in the preheated oven for 15 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the strawberry buttercream frosting. In a large bowl, beat 100g of softened unsalted butter until creamy.
- Gradually add 200g of powdered sugar, mixing on low speed until incorporated. Then, increase the speed to medium and beat until fluffy.
- Incorporate the 200g of pureed strawberries into the frosting, mixing well until the color is consistent and the frosting is smooth.
- Once the cupcakes are completely cooled, use a piping bag or a knife to frost the cupcakes generously with the strawberry buttercream frosting.
- Optional: Decorate the frosted cupcakes with fresh strawberry slices or sprinkles for an extra touch.
- Enjoy your delicious vanilla cupcakes with strawberry buttercream frosting!
Tips
- Always use room temperature ingredients to ensure smooth mixing and consistent texture.
- Don't overmix the batter - this can lead to tough, dense cupcakes. Mix just until ingredients are combined.
- Use an ice cream scoop for perfectly uniform cupcake sizes.
- Check cupcakes a few minutes before recommended baking time, as oven temperatures can vary.
- Let cupcakes cool completely before frosting to prevent melting.
- For the smoothest buttercream, sift your powdered sugar before mixing.
- If frosting seems too thick, add a tablespoon of milk; if too thin, add more powdered sugar.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories: kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 45mg
