Strawberry Cakes

Vanilla Cupcakes with Strawberry Buttercream

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


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.



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


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.


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.