Vanilla Cupcakes with Strawberry Buttercream

It has been a while since I’ve made cupcakes! Two things motivated me to make this batch: Bonnie from Thirsty for Tea when she made some amazing homemade strawberry Pocky sticks, and an extremely disappointing experience with a local bakery. Yes, that’s a weird combo, I know, but that’s my story and I’m sticking to it!

I stumbled upon this recipe from The Martha Stewart Show about eight years ago, during the height of our national cupcake craze. Martha sometimes intimidates me a bit, but I trust her when it comes to food and recipes. The guest was Billy from Billy’s Bakery in NYC and I was intrigued by his reverse-creaming method.

This recipe has become one of my go-to vanilla cupcake recipes. They turn out well every time! The key is to make sure NOT to overmix or overbeat any of the ingredients.

Strawberry Cakes

As for the buttercream, I like to add freeze dried strawberries. I find that they are easier to incorporate into the frosting because they are dehydrated and don’t add any extra moisture. No need to worry about ruining the consistency. 🙂

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Strawberry Cakes

Vanilla Cupcakes with Strawberry Buttercream

  • Author: Lindsey Bell
  • Yield: 30 cupcakes 1x

Description

This recipe has become one of my go-to vanilla cupcake recipes. They turn out well every time! The key is to make sure NOT to overmix or overbeat any of the ingredients.


Scale

Ingredients

Vanilla Cupcakes

  • 1 3/4 cups cake flour
  • 1 1/4 cups all-purpose flour
  • 1 3/4 cups sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature, cut into small cubes
  • 4 large eggs
  • 1 cup whole milk
  • 2 teaspoons pure vanilla extract (I like to use vanilla bean paste)

Strawberry Buttercream

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 6 cups powdered sugar
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 1 oz package freeze dried strawberries, finely ground in food processsor

Instructions

Vanilla Cupcakes

  1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
  2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated, but do not overbeat.
  3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
  4. Transfer to a wire rack to cool completely. Repeat process with remaining batter.

Strawberry Buttercream

  1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, strawberries, and vanilla; mix until light and fluffy. If necessary, gradually add additional powdered sugar to reach desired consistency.

Notes

Note: I would make the buttercream ahead of time since the flavors need at least a few hours to blend together. The buttercream tastes completely different right after you make it versus letting it sit for a while.

Eggs shall not be fried this time. What a shame. ;)
Eggs shall not be fried this time. What a shame. 😉
Do not overmix!
Do not overmix!
I love these baking cups!
I love these baking cups.
Lots o' strawberries.
Lots o’ strawberries.
I was not happy with my frosting job. I hate it when that happens.
I was not happy with my frosting job. I hate it when that happens.
So I did this instead.
So I did this instead.
I am experimenting with a new light source here. More details to come later.
I am experimenting with a new light source here. More details to come later.
Last shot before the darn reflector fell over and smashed the cupcakes. I would have taken a picture but was too irritated. Also because I had a big welt on my leg from running into the open dishwasher door. I am so graceful. Not.
Last shot before the darn reflector fell over and smashed the cupcakes. I would have taken a picture but was too irritated. Also because I had a big welt on my leg from running into the open dishwasher door. I am so graceful. Not.