There is something so special about a simple vanilla cupcake, and when you add butter cream and strawberries? It couldn’t be a more perfect dessert for summer. Especially if you can find those amazingly ripe strawberries that are perfect this time of year.
Here is a simple and delicious vanilla bean cupcake with strawberry buttercream.
Vanilla Bean Cupcakes
1 2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 stick butter, melted
1 egg
1/4 cup sour cream
3/4 cup milk
1 1/2 teaspoons pure vanilla extract seeds scraped from one vanilla bean (if you are not able to get a bean, you can always use regular vanilla extract.)
1. Preheat oven to 350 degrees. Combine all ingredients together with a hand mixer or food processor fitted with the blade attachment. Line a standard muffin tin with cupcake liners. Fill cupcake liners slightly more than halfway full.
2. Bake for 15 minutes, or until center cupcakes bounce back when touched. Transfer to a wire rack and let cool completely. Frost with strawberry buttercream.
Strawberry Buttercream
3 large strawberries at room temperature
1 stick butter, at room temperature
1/2 teaspoon pure vanilla extract
3-4 cups powdered sugar
1 tablespoon heavy cream
In a food processor, pulse strawberries until pureed. Add in butter and vanilla, and about 2 cups of the sugar. Pulse until well combined. Add the cream and then some small amounts of powdered sugar, pulsing after each addition, to reach the desired consistency. Frosting should be smooth and soft, yet hold its shape.
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I made these cupcake this weekend! They were amazing. I loved how the cupcakes weren’t overly sweet so the sweet icing was perfect! I didn’t use quite as much powdered sugar and let it sit for a little longer to allow the frosting to thicken. Great recipe and so easy!