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Since Valentine’s Day is coming up here this weekend, I decided the kitchen needed something pink… and something sweet. Enter vanilla cupcakes with a fresh strawberry buttercream frosting. These cupcakes are a very simple and versatile vanilla cupcake, and with go with lots of different flavors. I just happen to be partial to anything strawberry flavored. This buttercream incorporates a fresh strawberry syrup that can be used for anything from frosting to pancake topping. Recipe is below… enjoy!

Vanilla Cupcakes with Strawberry Buttercream
Yields 12
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Prep Time
10 min
Cook Time
15 min
Total Time
45 min
Prep Time
10 min
Cook Time
15 min
Total Time
45 min
For the cupcakes
  1. 1/4 cup (55 grams) unsalted butter, room temperature
  2. 1 cup granulated sugar
  3. 2 large eggs
  4. 1/3 cup sour cream (or plain, non-fat yogurt)
  5. 1/4 cup vegetable oil
  6. 2 tablespoons vanilla extract
  7. 1 ¾ cups cake flour
  8. 1 ½ teaspoons baking powder
  9. 1/2 teaspoon baking soda
  10. 1/2 teaspoon salt
  11. 2/3 cup milk
For the Buttercream
  1. 1 cup (227 grams) unsalted butter, softened
  2. 3½ - 4 cups confectioner's sugar, sifted
  3. 4 tablespoons strawberry syrup
  4. 1 tablespoon vanilla extract
  5. 2 tablespoons half-and-half, heavy cream or whole milk
  6. Pinch of salt
For the Strawberry Simple Syrup
  1. 2 cups sliced fresh strawberries
  2. 1/2 cup granulated sugar
  3. 1/2 cup water
For the Cupcakes
  1. Preheat oven to 350F. Line a cupcake pan with baking cups.
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Beat in the sour cream, vegetable oil, and vanilla extract.
  5. Gradually add in the cake flour, baking powder, baking soda, and salt.
  6. Stir in the milk, mixing until batter is uniform and smooth.
  7. Fill baking cups about 2/3 full (or a little less) and bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, transfer cupcakes to a cooling rack, and allow to cool to room temperature before frosting or serving.
For the Buttercream
  1. Cream together butter and ½ cup of confectioner’s sugar at a time. After each cup of sugar has been added, add strawberry syrup 1 tablespoon at a time, then add vanilla and then beat on high for about 20 seconds to lighten the frosting.
  2. Add half-and-half, one tablespoon at a time until the buttercream has reached a consistency where it will hold its shape. Add pinch of salt and whip on high for a final 20 seconds.
  3. Use immediately or cover and refrigerate up to three days. To use once refrigerated, slowly allow to reach room temperature and then beat on low speed until the buttercream is smooth before using.
For the Strawberry Simple Syrup
  1. Add strawberries, granulated sugar, and water to a medium saucepan and bring to a boil over medium heat.
  2. Reduce heat and allow to simmer about 10 minutes.
  3. Remove from heat and pour into jar of a blender.
  4. Blend on high speed for 10 seconds or until smooth.
  5. Pour into a bowl, cover with plastic wrap, and refrigerate until chilled, about 20 minutes or overnight.
Adapted from Add a Pinch
Adapted from Add a Pinch
Candor and Rose http://candorandrose.com/