Vanilla Cupcakes with Fresh Strawberry Buttercream
Birthday cupcakes I made for my granddaughter's first birthday. Moist cake with fresh summer strawberries in the creamy frosting
Ingredients
Cupcake
- 1 cup sugar
- 1/2 cup butter, melted
- 1 large egg
- 1/3 cup plain Greek yogurt, or sour cream
- 1 1/2 tsp vanilla
- 1 2/3 cup flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
Strawberry Buttercream
- 3-4 medium strawberries, pureed
- 1 cup unsalted butter, at room temperature
- 1/2 tsp vanilla
- 3-4 cups flour
- 1 tbsp cream
Instructions
Cupcake
- Preheat oven to 350 degrees. Prepare a 12 cup muffin tin with liners. Set aside
- In a large mixing bowl, cream butter and sugar together until fluffy and light. Add egg, yogurt and vanilla.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt.
- Add dry ingredients to wet alternating dry ingredients with milk. Stir to combine until smooth, but do not overmix
- Pour batter into lined tin. Fill cups 2/3 of the way full.
- Bake for 18-20 minutes until center of cupcake springs back when touched in the center. Allow to cool in pan for 5 minutes then move to wire rack to continue cooling.
Strawberry Buttercream
- Using a blender (stick blender works great), puree strawberries. Set aside
- In a large mixing bowl, cream butter for 5 minutes until color is very light. Add powdered sugar and vanilla and continue to beat.
- Once frosting has begun to thicken, add cream and enough of the puree to achieve color and texture desired when thoroughly combined.
- Pipe frosting onto cooled cupcakes and serve.