These vanilla cupcakes are made with buttermilk for a light and fluffy crumb that is also moist and delicious, everything you would want in a cupcake! The fresh strawberry (or frozen strawberry) frosting on top takes these vanilla cupcakes to the next level, making them a refreshing treat for anytime of the year! If you love all things cupcake, you may also enjoy my chocolate cupcakes with peanut butter frosting, vanilla sheetcake cupcakes with cream cheese frosting, spiced apple cupcakes or pumpkin cupcakes with cream cheese frosting.
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Fluffy Vanilla Cupcakes with Fresh Strawberry Frosting
Equipment
- muffin tins (linked below)
- Mixing bowl (linked below)
- measuring cups (linked below)
- Paper liners (linked below)
Ingredients
- 1/2 cup butter softened
- 3/4 cup brown sugar packed
- 1/3 cup granulated sugar
- 2 large eggs beaten
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda scant, see note.
- 2 1/4 cups all purpose flour leveled
For the fresh strawberry frosting:
- 1 batch fresh strawberry frosting
Instructions
Preheat oven to 325:
- Cream the butter and sugars together, then add the eggs, buttermilk and vanilla extract (to avoid any curdling, be sure to allow the eggs and buttermilk to come to room temperature before adding them to the creamed butter and sugar). Whisk the wet ingredients until well combined, then add the dry ingredients and mix only until well incorporated and lump free (be careful not to overmix the batter for the best crumb in the cupcakes).
- Line two, 12 capacity muffin tins with paper liners, then fill each liner 1/3 full of cupcake batter (you may not have a full 2 dozen, depending on the size of your tins). Bake the cupcakes in the preheated oven for 15-20 minutes, until slightly golden on top and a toothpick inserted in the center of a cupcake comes out clean.
- Allow the cupcakes to cool completely, then frost with the fresh strawberry frosting and enjoy! Storage notes and frosting tips below.
Notes
Equipment needed for these vanilla cupcakes with fresh strawberry buttercream:
- Muffin tins You will need two, 12 capacity muffin tins for baking these vanilla cupcakes in.
- Mixing bowl Stainless steel mixing bowls are my go-to for mixing batter, dough and so much more. I prefer stainless steel over plastic, because it is easier to clean and sturdier than plastic mixing bowls.
- Measuring cups Measuring cups are needed to ensure you have an accurate measurement of the ingredients listed in the recipe card. Be sure to measure your ingredients well, without heaping the flour, sugar, etc. Unless otherwise instructed.
- Paper liners Paper liners are needed for easier removal of the cupcakes from the muffin tins. You can use plain liners or pretty patterned liners if making these cupcakes for a special occasion, such as a Valentine’s party or baby shower.
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Step 1: Cream the butter and sugars together, then add the eggs, buttermilk and vanilla extract (to avoid any curdling, be sure to allow the eggs and buttermilk to come to room temperature before adding them to the creamed butter and sugar). Whisk the wet ingredients until well combined, then add the dry ingredients and mix only until well incorporated and lump free (be careful not to overmix the batter for the best crumb in the cupcakes).
Step 2: Line two, 12 capacity muffin tins with paper liners, then fill each liner 1/3 full of cupcake batter (you may not have a full 2 dozen, depending on the size of your tins). Bake the cupcakes in the preheated oven for 15-20 minutes, until slightly golden on top and a toothpick inserted in the center of a cupcake comes out clean.
Tips for baking cupcakes:
These cupcakes may look sunken in the center until they are baked, then they should puff up nicely closer to when they are done, especially if you are using fresh ingredients and didn’t overmix the batter. While the cupcakes are baking, do not open the oven door until they are set (if possible). You can test the cupcakes for doneness by using a toothpick or knife to insert into the center. You can also test for doneness by listening for a slight sizzling sound coming from the cupcakes, or by giving them a little jiggle to see if the centers have set. My go-to is the toothpick method, it gives the best results every time. Be careful not to overbake the cupcakes. In my oven, 15-18 minutes is the sweet spot.
Step 3: Allow the cupcakes to cool completely, then frost with the fresh strawberry frosting and enjoy!
Tips for frosting:
If you are short on time, you can prep the frosting a day or two ahead of time and leave it refrigerated until you are ready to frost the cupcakes, then simply allow the frosting to come to room temperature before piping onto the cupcakes. I prefer to use a Wilton 1M or 2D tip for frosting the cupcakes. Using a sturdy piping bag is also good, because having the piping bag explode mid-pipe can prove to be disastrous (yes, I speak from experience).
Storage options for these vanilla cupcakes with strawberry frosting:
These cupcakes freeze well, with or without frosting. You can store the cupcakes in an airtight container and freeze them for several months before using. You can also freeze the cupcakes plain and frost them once thawed for best results. The cupcakes can also be left at room temperature for a day or two, but because of the strawberries in the frosting, I recommend refrigerating the frosted cupcakes if you wish to store them for any longer than 24-48 hours.
Feel free to pin this recipe for later and be sure to tag me on Instagram to show off a photo of your own creation of these vanilla cupcakes with fresh strawberry frosting. Thank you for your support!
