The Best Strawberry Buttercream Vanilla Cupcakes
Soft and moist vanilla cupcakes that are topped with fresh and delicious strawberry buttercream frosting. Along with being super tasty they are also very easy to make and are perfect for any family get together sweet treat!
Ingredients
For Vanilla Cupcakes
- 1/2 cup Salted Butter Softened
- 1 cup Granulated Sugar
- 2 Eggs
- 2 Tbsp. Vanilla Extract
- 1/2 cup Heavy Cream
- 1 Tbsp. Baking Powder
- 1 1/2 Cups Flour
For the Strawberry Buttercream Frosting
- 1 Cup Butter Softened
- 4 Cups Powdered Sugar
- 1 Tbsp. Vanilla Extract
- 1 Cup Strawberries Chopped
Instructions
- Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners.
- Combine flour, baking powder, and salt in a medium bowl. Set aside.
- In a stand mixer whisk together the softened butter, sugar, heavy cream, and vanilla extract together until well combined
- Add in your eggs and mix until well combined.
- Add in your dry ingredients until combined. Do not over mix.
- Fill the cupcake liners 2/3 full and bake for 15-18 minutes or until you can stick a toothpick into the center of the cupcake, and it comes out clean.
- Remove the cupcakes from the oven and place aside to cool.
- For the Strawberry buttercream frosting you will first have to make the strawberry reduction. Add your strawberries to a small sized saucepan with a tablespoon of water so the strawberries don't burn to the pan. Cook on medium heat until the strawberries start to leak out juice. Mash with a potato masher or fork until a puree is formed. It should be thickened.
- Remove the strawberry reduction from the saucepan and pour into a heat safe container and allow to cool completely.
- While the strawberry reduction is cooling add your butter to a mixer bowl and mix until smooth.
- Add half of the powdered sugar and mix until combined. Repeat with the rest of the powdered sugar.
- Add the strawberry reduction to the mixture and mix until well combined.
- Pipe the frosting onto your cupcakes using your favorite piping tip.
- Cupcakes are best served at room temperature and stored in an airtight sealed container in the refrigerator for up to 3 days.