Strawberry vanilla cupcakes are an ideal choice for parties, potlucks, or a simple weekday treat. Light, tender vanilla cupcakes are topped with a silky, naturally flavored strawberry buttercream that’s sweet without being cloying.
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Strawberry Vanilla Cupcakes Recipe
These strawberry vanilla cupcakes are one of my favorite simple,-from-scratch cupcake recipes. For a pleasant surprise, core the center of each cooled cupcake and fill it with a spoonful of strawberry jam or lemon curd.
I first made these on a snowy winter day, and they were the perfect, cheerful dessert. Ever since, they’ve been my go-to when I want a reliable, flavorful cupcake.
When you want a light, fluffy treat with a fresh strawberry twist, these cupcakes are a winner—especially for fans of fresh fruit buttercream.
Why You’ll Love This Recipe
- Produces bakery-quality cupcakes at home with simple ingredients.
- Made entirely from scratch, so it’s easy to adjust to taste or dietary needs.
- Perfect for sharing—cupcakes are portable, individual portions that work well for gatherings.
Ingredients
These cupcakes and frosting are made from scratch. Gather everything before you begin.
Vanilla Cupcakes
- All-purpose flour
- Sugar
- Baking powder
- Baking soda
- Salt
- Unsalted butter (melted or room temperature as directed)
- Egg
- Sour cream (or plain Greek yogurt)
- Milk
- Vanilla extract
Strawberry Buttercream Frosting
- Large strawberries
- Butter (room temperature)
- Pure vanilla extract
- Powdered sugar
- Heavy cream
Substitutions and Variations
Plain Greek yogurt makes an excellent 1:1 swap for sour cream and keeps cupcakes moist. For a gluten-free version, use a 1:1 gluten-free flour substitute. You can replace cane sugar with coconut sugar for less refined sugar (expect a slight color and flavor change).
To add a hidden filling, remove the cupcake center after baking and fill with strawberry jam or lemon curd before piping on the frosting.
How to Make Strawberry Vanilla Cupcakes
Follow these steps for tender, even cupcakes and a fresh strawberry buttercream.
Make the Cupcakes
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin well if you aren’t using liners.
Cream together butter and sugar in a stand mixer or with a handheld mixer until light. Add the egg, sour cream, and vanilla, and mix until incorporated.
In a separate bowl, whisk flour, salt, baking soda, and baking powder. Alternate adding the dry ingredients and the milk to the wet mixture, beginning and ending with the dry ingredients. Mix until smooth but don’t over-mix—overworking the batter makes cupcakes dense or chewy.
Scoop batter into each liner so they are about halfway full. Bake 18–21 minutes, until centers spring back when lightly touched or a toothpick inserted comes out clean. Cool completely on a wire rack before frosting.
Make the Strawberry Buttercream
While the cupcakes bake, prepare the frosting. Puree three large strawberries in a food processor or blender until smooth.
In a mixing bowl, beat one stick of room-temperature butter and vanilla until creamy. Add the strawberry purée and blend well. Gradually add powdered sugar, about ½ cup at a time, until the frosting reaches your desired sweetness and thickness. If your processor or bowl gets too full, switch to a larger bowl and a hand mixer.
When the frosting starts to thicken, add 1 tablespoon heavy cream. The icing should be smooth but stiff enough to hold piped shapes.
Decorate the Cupcakes
Ensure cupcakes are completely cool before frosting. Transfer buttercream to a piping bag fitted with your preferred tip (a star tip works well) or use a zip-top bag with the corner snipped off. Pipe a swirl of frosting onto each cupcake and finish with a garnish if desired.
Toppings for Strawberry Vanilla Cupcakes
Toppings are optional but can make the cupcakes look festive. Try thin strawberry slices, red or pink sprinkles, sanding sugar, crushed dehydrated strawberries, a mint leaf, mini chocolate chips, or a candied lemon slice. In summer, fresh berries make a pretty finish.
- White, pink, or red sanding sugar
- Red or pink sprinkles
- Strawberry slice
- Dehydrated strawberries, crushed
- Mint leaf
- Mini chocolate chips
- Candied lemon slice
Tips & Tricks
- Use room-temperature butter for easier creaming and a smoother batter.
- Paper or silicone liners simplify cupcake removal. If not using liners, grease the muffin tin well to prevent sticking.
- Don’t over-mix the batter—mix until just combined for the lightest texture.
How to Store Leftover Strawberry Vanilla Cupcakes
Store frosted cupcakes in an airtight container in the refrigerator for up to five days. For longer storage or to save time, bake the cupcakes ahead and keep them unfrosted in an airtight container at room temperature for a couple of days or refrigerate. Make the fresh strawberry buttercream later and frost just before serving for best texture and flavor.
More Cupcake Recipes
- Confetti Cupcakes
- Easy Moscato Cupcakes
- Strawberry Shortcake Cupcakes with Whipped Cream Frosting
- Chocolate Cupcakes
Strawberry Vanilla Cupcakes
Ingredients
Cupcakes
- 1 2/3 cup all-purpose flour
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, melted
- 1 egg
- 1/4 cup sour cream
- 1 cup milk
- 1 1/2 teaspoons vanilla extract
Strawberry Buttercream
- 3 large strawberries, room temperature
- 1 stick butter, room temperature
- 1/2 teaspoon pure vanilla extract
- 3 cups powdered sugar
- 1 tablespoon heavy cream
Instructions
Cupcakes
- Preheat oven to 350°F and line a muffin tin with liners.
- Cream butter and sugar, then add egg, sour cream, and vanilla.
- Whisk together flour, salt, baking soda, and baking powder in a separate bowl.
- Alternate adding dry ingredients and milk to the wet mixture, mixing until smooth. Do not over-mix.
- Fill liners about halfway with batter and bake 18–21 minutes until centers spring back. Cool on a wire rack.
For the icing
- Puree three large strawberries until smooth.
- Beat butter and vanilla, add strawberry purée, and gradually add powdered sugar 1/2 cup at a time until thick.
- When frosting thickens, add 1 tablespoon heavy cream. Frosting should hold its shape.
- Pipe icing onto room-temperature cupcakes.
Notes
Tips & tricks
Use room-temperature butter for easier mixing. Paper or silicone liners simplify removal; if not using liners, grease the muffin tin well to avoid sticking.
Substitutions
Plain Greek yogurt works 1:1 for sour cream. Use a gluten-free 1:1 flour substitute for a gluten-free version. Swap cane sugar for coconut sugar if preferred.
Variations
Core the cupcakes and fill with strawberry jam or lemon curd for a hidden center.