Light, fluffy, super moist Vanilla Cupcakes. With the perfect cupcake crumb and super creamy strawberry frosting – you’ll absolutely love these cupcakes. 

Alright – Who likes cupcakes? 

Scratch that. Who adores cupcakes? Feathery, light, super damp vanilla cupcakes finished with tasty buttercream? Heavenly velvety buttercream made with crisp strawberries that sets superbly with vanilla? Cupcakes that look so lovely they have a place in a pastry shop case? 


No genuinely – everybody will love these cupcakes. You can't not love these cupcakes. They have the ideal flavor combo for summer, the fluffiest cupcake surface and the gentlest piece. At that point the buttercream… Oh my. This is not that manufactured, too sweet, fake strawberry icing – just totally rich, smooth buttercream overflowing with crisp strawberries. 

Yes – you're going to love them. 

So what makes these cupcakes so delectable? 

In the first place, for the light, cushy and super sodden surface. To make the cupcakes soft, you'll have to truly beat the margarine and sugar together – after you're done creaming they ought to be practically white in shading. At that point, you'll just uses egg whites to up the light and featheriness much more.

Drain AND yogurt make your cupcakes super delicate and soggy. I'd prescribe utilizing 2% or entire drain for a more rich and clammy cupcake, skim won't exactly cut it. What's more, be cautious if utilizing 0% fat yogurt. Yogurt with 0% fat frequently contains heaps of gelatin which will change your cupcake surface – so simply read your fixing rundown to make certain gelatin is close to the base. 

Lastly… Cake flour. Cake flour makes that delicate scrap and includes more gentility. In the event that you don't have cake flour close by (which let's be honest… I frequently don't), you can make your own particular utilizing generally useful flour and cornstarch – see the notes in the formula for subtle elements. Issue explained.

Presently, for the delightful buttercream – this is the place it gets somewhat precarious. Making the buttercream isn't hard – however it requires a couple of additional means than different formulas. Since we're utilizing crisp strawberries, we should be cautious that not all that much fluid from the strawberries gets in the buttercream or it gets too thin. In this way, first you'll prepare the strawberries in a blender or sustenance processor and afterward come them down to make a strawberry syrup. The syrup ought to be thick – practically stick like in consistency. Once cooled, the syrup is whipped into the buttercream to give you the creamiest, strawberry-est buttercream. Ensure that the syrup is completely cooled to room temperature before including it into the buttercream. On the off chance that it's even tepid - it's excessively hot. (I'm at present longing for more approaches to utilize this buttercream – in light of the fact that genuinely, it's destructive – so stay tuned!) 

What's more, once your cupcakes are cooled, ice away! I utilized a funneling sack and star-formed icing tip – however don't hesitate to spread it on with a blade. (Psst… . they will taste precisely the same).

Oh… And how delicious they will taste! Strawberry & vanilla in delicious, fluffy cupcake form – Yup, you’re going to love them!

Vanilla Cupcakes
Prep Time
80 mins
Cook Time
15 mins
Total Time
95 mins
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
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
  1. Preheat the oven to 350F degrees and line a 12-cavity muffin pin with cupcake papers. I got 14 cupcakes total, so I did mine in 2 batches since I only have 1 muffin tin - but you can line 2 trays if you have them.
  2. In a medium sized bowl, whisk together the cake flour, baking powder, baking soda and salt. Set aside.
  3. Using a hand held or stand mixer, cream together the butter and sugar on medium speed until light and fluffy (about 2-3 minutes), then continue beating and add in the egg whites and vanilla (about another 30 seconds). Turn off the mixer, scrape down the sides of the bowl and stir in the yogurt. Carefully add in the flour mixture, mixing on low speed followed by the milk. Scrape down the sides of the bowl as necessary, and continue mixing until combined.
  4. 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. Mine took exactly 16 minutes. Leave to cool in the pan for about 10 minutes then remove the cupcakes and continue cooling on a wire rack.
  5. While the cupcakes are cooling, you can start making the frosting. Process the strawberries in a blender or food processor until no lumps remain. If you'd like to remove the seeds, put the sauce through a sieve. Then transfer to a small saucepan over medium heat and begin to reduce. Add the granulated sugar, and allow the mixture to come to a gentle boil while stirring. After the sauce has boiled for about 10 minutes and reduced to about half the volume, remove from the heat and allow to cool fully. It should be thick - almost the consistency of jam. You can speed up this process of cooling the strawberry sauce by putting the sauce in the freezer. The strawberry sauce must be completely cooled before moving on. 
  6. 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. Add about 3-4 tablespoons of the cooled strawberry sauce to the batter and continue beating. Make sure your strawberry sauce is room temperature or colder before adding it to the buttercream. Add in the rest of the vanilla and icing sugar about 1/2 cup at a time until the desired sweetness & thickness is reached. If the icing seems thick, add in a tablespoon of whipping cream and continue beating
  7. Frost the cupcakes using a piping bag or by spreading the icing with an icing spatula.
Recipe 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.
Hakan Yerlikaya
Hakan Yerlikaya

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