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Vanilla Cupcakes with Strawberry Buttercream. Light, fluffy & super moist vanilla cupcakes topped with creamy buttercream made from fresh strawberries - there's no way you can't love these cupcakes!
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Vanilla Cupcakes with Fresh Strawberry Buttercream

Vanilla Cupcakes with Strawberry Buttercream. Light, fluffy, super moist vanilla cupcakes topped with creamy strawberry buttercream made from fresh berries. These are cupcake perfection!
Course Dessert
Prep Time 1 hour 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings 14 cupcakes
Calories 276kcal

Ingredients

For the Cupcakes

  • 1 and 1/3 cup cake flour*
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt , to taste
  • 1/2 cup unsalted butter , room temperature
  • 3/4 cup granulsated sugar
  • 2 egg whites
  • 2 teaspoons vanilla
  • 1/4 cup plain yogurt , room temperature
  • 1/2 cup milk , 2% or whole preferred

For the Strawberry Buttercream

  • 1 and 1/2 cups fresh strawberries
  • 2 tablespoons granulated sugar
  • 3/4 cup unsalted butter , slightly softened
  • 2 1/2 to 3 and 1/2 cups icing sugar , sifted
  • 1/2 teaspoon vanilla
  • 1 tablespoon whipping cream depending on consistency

Instructions

  • Preheat the oven to 350F degrees and line a 12-cavity muffin pin with cupcake papers. I got 14 cupcakes total. 
  • In a medium sized bowl, whisk together the cake flour, baking powder, baking soda and salt. Set aside.
  • Using an electric mixer cream together the butter and sugar on medium speed until light and fluffy (about 2-3 minutes). Continue beating and add in the egg whites and vanilla (another 30 seconds). 
  • Turn off the mixer, scrape down the sides of the bowl and stir in the yogurt. 
  • Mix in the flour mixture with the electric mixer on low speed, followed by the milk. Scrape down the sides of the bowl as necessary.
  • Spoon the batter evenly into the lined muffin cavities - filling each about two thirds of the way full. I ended up with 14 cupcakes total. 
  • Bake for 15-18 minutes until an inserted toothpick comes out clean. Leave to cool in the pan for about 10 minutes then remove the cupcakes and continue cooling on a wire rack.
  • While the cupcakes are cooling, you can start making the frosting. Process the strawberries in a blender or food processor until no lumps remain. Put the sauce through a wire sieve to remove the seeds. 
  • Then transfer to a small saucepan over medium heat. Add the granulated sugar, and allow the mixture to come to a gentle boil while stirring.
  • Allow the sauce to boil for 10-15 minutes and reduce to about 1/3 of the original volume. Remove from the heat and cool in the fridge or freezer. 
  • In a large bowl using a hand held or stand mixer, beat the butter on medium speed until fluffy. Slowly add about 2 cups of the icing sugar and continue beating until combined.
  • Beat in 3-4 tablespoons of the cooled strawberry sauce. Make sure your strawberry sauce is cold before adding it to the buttercream. 
  • Beat in the vanilla and the rest of the powdered sugar about 1/2 cup at a time until the desired sweetness & thickness is reached. If the icing seems too thick, add in a tablespoon of whipping cream.
  • Frost the cupcakes using a piping bag or by spreading the icing with an icing spatula.

Notes

*If you don't have cake flour on hand, measure 1 and 1/4 cups all purpose flour into a medium sized bowl then remove 2 and 1/2 tablespoons of the flour. Replace the 2 and 1/2 tablespoons all-purpose flour by adding 2 and 1/2 tablespoons cornstarch. Whisk the mixture for about 1 minute then sift.

Nutrition

Calories: 276kcal