There’s something undeniably delightful about the combination of strawberries and vanilla; it brings a sense of bliss that instantly elevates any occasion. When I found myself with a basket full of fresh strawberries, I knew I had to create a treat that would highlight their vibrant flavor. That’s when these Strawberry Vanilla Cupcakes came to life, wonderfully fluffy and irresistibly sweet.
Baked to perfection, these cupcakes feature a soft white cake base infused with a touch of vanilla and topped with a luscious strawberry compote that adds a burst of natural sweetness. Despite their elegant appearance, they’re surprisingly simple to make, making them the perfect companion for any gathering—whether it’s a backyard BBQ or a cozy afternoon tea.
So, roll up your sleeves and get ready to indulge in a dessert that not only looks stunning but also satisfies your cravings for homemade goodness. Let’s dive into this delightful recipe that brings the best of both flavors straight to your kitchen!
Why are these Strawberry Vanilla Cupcakes a must-try?
Indulgent flavor: The combination of sweet strawberries with creamy vanilla makes each bite a heavenly experience.
Easy to make: Don’t be intimidated! These cupcakes require just basic baking skills, ensuring success for every home chef.
Perfect for any occasion: From birthdays to casual gatherings, they’re sure to impress your guests.
Versatile topping: Feel free to experiment with different fruits or add whipped cream for a delightful twist.
Crowd-pleaser: Everyone will love the vibrant colors and flavors, making them a hit for family and friends.
Get ready for a treat that’s as fun to make as it is to eat!
Strawberry Vanilla Cupcake Ingredients
These Strawberry Vanilla Cupcakes are just a few ingredients away from delighting your taste buds!
For the Cupcake Batter
- 200 g all-purpose flour – Essential for a light and fluffy texture.
- ¼ teaspoon baking powder – Helps the cupcakes rise beautifully.
- ¼ teaspoon baking soda – A must for that perfect, airy crumb.
- ¼ teaspoon salt – Enhances the sweetness and balances flavors.
- 70 g butter – Room temperature for easy creaming with sugar.
- 210 g granulated sugar – Sweetens the cupcakes to perfection.
- 4 egg whites (about 130 g) – Use room temperature for better volume.
- 150 g sour cream (18%) – Adds moisture and a slight tang.
- 2 tablespoons vegetable oil (e.g., canola oil) – Keeps the batter moist and tender.
- 1 teaspoon vanilla extract – Infuses the cupcakes with rich flavor.
For the Strawberry Compote
- 100 g fresh strawberries – The star of the show, providing fresh flavor.
- 50 g granulated sugar – Sweetens the compote, creating a delightful topping.
- 1 teaspoon vanilla extract – Harmonizes the flavors for a tasty finish.
- 20 g lemon juice – Brightens the compote with a zesty kick.
- 2 teaspoons cornstarch – Helps thicken the compote for optimal texture.
- 4 teaspoons water – Assists in cooking down the strawberries.
For the Vanilla Buttercream
- 330 g powdered sugar – Ensures a sweet, fluffy icing.
- 200 g butter – Cool room temperature for a smooth consistency.
- 1 teaspoon vanilla extract – Complements the sweetness with rich, aromatic notes.
- 1-2 tablespoons milk – Adjusts the buttercream to your desired consistency.
- 1 teaspoon vanilla bean paste (optional) – For an extra layer of flavor and visual appeal.
Now you’re all set to whip up these amazing Strawberry Vanilla Cupcakes!
How to Make Strawberry Vanilla Cupcakes
-
Preheat the oven: Set your oven to 350°F (175°C) and prepare your cupcake pans with liners. This ensures your cupcakes bake evenly and come out easily.
-
Mix the dry ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is key for achieving a light cupcake texture.
-
Cream the butter and sugar: In another bowl, beat the room temperature butter and granulated sugar until light and fluffy. This usually takes about 3-4 minutes, and it helps to create that perfect airy batter.
-
Add eggs and sour cream: Gently fold in the egg whites and sour cream into the butter mixture, stirring until the ingredients are well combined and smooth. This adds richness to your cupcakes.
-
Combine mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid over-mixing to keep your cupcakes light and fluffy.
-
Fill the liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. This gives them room to rise beautifully, ensuring a lovely dome shape.
-
Bake the cupcakes: Place the cupcake pans in the preheated oven and bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them—they should be golden on top!
-
Make the strawberry compote: In a saucepan, combine the fresh strawberries, granulated sugar, vanilla extract, lemon juice, cornstarch, and water. Cook over medium heat until the mixture thickens, about 10-15 minutes. This will create a delightful, vibrant topping.
-
Prepare the vanilla buttercream: In a bowl, beat the powdered sugar and butter together until smooth. Slowly add vanilla extract and milk, mixing until you achieve your desired frosting consistency.
-
Frost the cupcakes: Once the cupcakes have cooled completely, generously frost them with the vanilla buttercream. Finish with a spoonful of the strawberry compote and sprinkle on the diced strawberries for a beautiful presentation.
Optional: Sprinkle with extra diced strawberries for a fresh and colorful touch!
Exact quantities are listed in the recipe card below.
What to Serve with Strawberry Vanilla Cupcakes?
These cupcakes are a sweet centerpiece, but pairing them with delightful sides can elevate your dessert experience.
-
Fresh Berries: A colorful medley of berries enhances the cupcake’s flavors while adding a refreshing touch to your dessert table.
-
Creamy Vanilla Ice Cream: The cool creaminess of vanilla ice cream perfectly contrasts with the warm cupcake, making each bite sensational.
-
Coconut Whipped Cream: Light and fluffy, coconut whipped cream adds a tropical flair and complements the strawberries’ sweetness beautifully.
-
Chocolate Drizzle: A simple drizzle of melted dark chocolate can elevate your cupcakes, providing a rich contrast that chocolate lovers will cherish.
-
Lemonade Spritzers: These bubbly drinks brighten the palate, balancing the sweetness of the cupcakes and refreshing your guests.
-
Coffee or Tea: A warm cup of coffee or a soothing herbal tea pairs lovingly, enhancing the cupcake’s flavor while creating a cozy atmosphere.
-
Fruit Salad: A vibrant fruit salad brings an assortment of textures and flavors, making for a light, refreshing accompaniment to the rich cupcake.
-
Pistachio Crumble: For an unexpected twist, sprinkle crushed pistachios over your cupcakes for added crunch and earthy flavor that complements the strawberries.
Indulging in Strawberry Vanilla Cupcakes? Pairing them with these delightful options will create a delectable feast and bring joy to every bite!
Make Ahead Options
These Strawberry Vanilla Cupcakes are a fantastic choice for meal prep enthusiasts looking to save time! You can prepare the cupcake batter up to 24 hours in advance; simply cover it tightly and refrigerate to maintain the quality. The strawberry compote can be made around 3 days ahead—just store it in an airtight container in the fridge to keep it fresh. When you’re ready to bake, pour the chilled batter into cupcake liners and bake as instructed. Don’t forget to make the vanilla buttercream closer to serving time for the best taste; this can also be prepared up to 3 days in advance, just keep it in an airtight container at room temperature. Enjoy the convenience and deliciousness of these cupcakes, effortlessly making your busy days sweeter!
How to Store and Freeze Strawberry Vanilla Cupcakes
Room Temperature: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. This keeps them fresh and soft for your sweet cravings.
Fridge: If you’ve already frosted your Strawberry Vanilla Cupcakes, keep them in the fridge for up to 5 days. Make sure to cover them to prevent the buttercream from hardening.
Freezer: Freeze unfrosted cupcakes in a single layer in an airtight container for up to 3 months. When you’re ready to enjoy, simply thaw them in the fridge overnight before frosting.
Reheating: For a warm treat, microwave the cupcakes for about 10-15 seconds. This gives you a delightful softness that pairs perfectly with the fresh compote!
Expert Tips for Strawberry Vanilla Cupcakes
-
Room Temperature Ingredients: Ensure your butter, egg whites, and sour cream are at room temperature. This helps create a smoother batter and contributes to fluffy cupcakes.
-
Avoid Over-Mixing: When combining your wet and dry ingredients, mix just until combined. Over-mixing can lead to dense cupcakes rather than the light texture you desire.
-
Check Doneness: Start checking your cupcakes a few minutes before the suggested baking time. Oven temperatures can vary, and you want them just golden and set for perfect Strawberry Vanilla Cupcakes.
-
Cool Completely Before Frosting: Let the cupcakes cool completely before applying the vanilla buttercream. Frosting warm cupcakes leads to melted frosting and a gooey mess.
-
Experiment with Toppings: Feel free to add different fruits or additional flavorings to the buttercream. This versatility allows for endless creative combinations beyond just Strawberry Vanilla Cupcakes.
Strawberry Vanilla Cupcake Variations
Feel free to get creative with these cupcakes—there’s always room for personalization and fun!
-
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend to accommodate gluten sensitivities while keeping that fluffy texture.
-
Dairy-Free: Swap butter and sour cream for dairy-free versions like coconut oil and almond yogurt, ensuring everyone can enjoy these treats.
-
Mini Cupcakes: Use mini cupcake liners and adjust baking time to 12-15 minutes for adorable little bite-sized delights perfect for gatherings.
-
Lemon Zest Twist: Add the zest of a lemon to the batter for a zesty kick that beautifully complements the sweetness of the strawberries.
-
Cowboy Spice: Sprinkle a pinch of cinnamon into the batter for a warm flavor boost that pairs perfectly with the vanilla and strawberry.
-
Cream Cheese Frosting: Replace vanilla buttercream with cream cheese frosting for a tangy twist that balances the sweetness of the cupcakes beautifully.
-
Chocolate Strawberry Fusion: Mix in mini chocolate chips into the batter for a delightful chocolatey surprise that pairs wonderfully with the strawberry flavor.
-
Chili Surprise: Add a dash of cayenne to the strawberry compote for an adventurous twist that combines sweet with a spicy kick—perfect for those who like a little heat!
Strawberry Vanilla Cupcakes Recipe FAQs
How do I select ripe strawberries for the compote?
Absolutely! When choosing strawberries, look for those that are bright red, shiny, and firm to the touch. Avoid any with dark spots or mushy areas, as these may be overripe or spoiled. The aroma should be sweet and fragrant, which indicates freshness.
How should I store leftover cupcakes?
Very simply! Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. If you’ve already frosted them with the vanilla buttercream, keep them covered in the fridge for up to 5 days, ensuring the frosting stays fresh and doesn’t harden.
Can I freeze these Strawberry Vanilla Cupcakes?
Of course! To freeze unfrosted cupcakes, place them in a single layer in an airtight container and store them for up to 3 months. When you’re ready to enjoy, just thaw them in the fridge overnight. Once thawed, frost them with your delicious buttercream before serving.
What should I do if my cupcakes are too dense?
If your cupcakes turn out dense, it could be due to over-mixing—so try mixing the wet and dry ingredients just until combined next time. Make sure to also use room temperature ingredients, as they blend together smoothly for a lighter texture.
Are these cupcakes suitable for people with dietary restrictions?
While these Strawberry Vanilla Cupcakes include eggs and dairy, you can easily make them gluten-free and dairy-free by substituting the flour with a gluten-free blend and using a plant-based butter and milk alternative. Always check individual ingredient labels for any allergies before making modifications!
How can I enhance the flavor of the buttercream?
Absolutely! You can enhance your vanilla buttercream by adding a splash of almond extract or even citrus zest—such as lemon or orange—for a bright flavor twist. Just remember to adjust the sugar if you add additional liquids to maintain that fluffy consistency!
Irresistible Strawberry Vanilla Cupcakes for Every Celebration
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and prepare your cupcake pans with liners.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In another bowl, beat the room temperature butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Gently fold in the egg whites and sour cream into the butter mixture until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
- Place the cupcake pans in the preheated oven and bake for about 18-20 minutes.
- In a saucepan, combine the fresh strawberries, granulated sugar, vanilla extract, lemon juice, cornstarch, and water. Cook over medium heat until the mixture thickens, about 10-15 minutes.
- In a bowl, beat the powdered sugar and butter together until smooth, then slowly add vanilla extract and milk to achieve desired consistency.
- Once the cupcakes have cooled completely, generously frost them with the vanilla buttercream and top with strawberry compote and diced strawberries.