Description
Make light and fluffy vanilla cupcakes topped with fresh strawberry frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup fresh strawberries, pureed
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar (for frosting)
- 1/4 cup fresh strawberry puree (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a small bowl, mix the 1/2 cup strawberry puree with the milk.
- Alternate adding the dry ingredients and the milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the 1/2 cup softened butter until smooth. Gradually add the powdered sugar, mixing on low speed until combined.
- Add the 1/4 cup strawberry puree and vanilla extract to the frosting. Beat on medium speed until light and fluffy. Add more powdered sugar if the frosting is too thin.
- Frost the cooled cupcakes as desired.
Notes
- For the best strawberry flavor, use fresh, ripe strawberries for the puree.
- If the frosting seems too thick, add milk, one teaspoon at a time, until you reach a spreadable consistency.
- Prep Time: 25 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 45
- Sodium: 150
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 1
- Protein: 4
- Cholesterol: 65
Keywords: strawberry cupcakes, vanilla cupcakes, strawberry frosting, simple dessert, baked goods