Strawberry Cupcakes with Vanilla Buttercream #SundaySupper

I have tried to start this post more times in the past few days that I care to admit. Nothing is wrong, and there’s no dramatic reveal of something horrid or amazing. I’m having a bout with writer’s block, which is frustrating and annoying. It does make me glad that the blog isn’t my sole source of income in cases like this…Though really, I’d likely just find something else to blog about, instead of trying to come up with ideas or reasons to talk ad nauseum about Strawberry Cupcakes with Vanilla Buttercream.

Strawberry Cupcakes with Vanilla Buttercream

I made these for work–A couple of our crew leaders moved on to different positions within the company. So I offered to make them each a batch of cupcakes on their last day, and one picked Strawberry Cupcakes with Vanilla Buttercream.

Strawberry Cupcakes with Vanilla Buttercream

As it so happened, I had just purchased a 2-lb. container of strawberries at the store, so her request was perfect timing. It’s also perfect for this week’s Sunday Supper theme–Welcome Spring!

Strawberry Cupcakes with Vanilla Buttercream

I assume the entire country’s had a decent early Spring, because I’ve been buying strawberries like they’re going out of style lately. Which is great–They’re my favorite fruit next to grapefruit!

Strawberry Cupcakes with Vanilla Buttercream

The coworker for whom I made these proclaimed them “Bomb,” so you know they’re good.

Yield: 12-15

Strawberry Cupcakes with Vanilla Buttercream #SundaySupper

Strawberry Cupcakes with Vanilla Buttercream #SundaySupper
Cook Time 22 minutes
Total Time 22 minutes


For the Cupcakes:

  • 1 2/3 C cake flour
  • 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/3 C (1 stick) unsalted butter, room temperature
  • 3/4 C + 2 Tbsp. sugar
  • 1 large egg
  • 2 large egg whites
  • 1/3 C fresh strawberry puree
  • 1/4 C buttermilk or sour milk
  • 1 tsp. vanilla extract
  • 5 drops red food coloring
  • 3/4 C diced strawberries

For the Frosting:

  • 1 C (2 sticks) unsalted butter, room temperature
  • 6 C powdered sugar
  • 2 oz. heavy cream
  • 1 Tbsp. vanilla bean paste


Preheat the oven to 350 degrees F. Line a muffin tin with paper liners. Combine the cake flour, baking powder, baking soda, and salt in the bowl of a sifter, and sift together in a medium mixing bowl. Set aside.

In a 2-cup mixing cup. combine the strawberry puree, buttermilk/sour milk, and vanilla. Whisk to combine, and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 3-4 minutes on medium-high speed. Add the egg and egg whites, one at a time, mixing well after each addition. Alternately add the flour mixture and the puree-buttermilk mixture, beginning and ending with the flour mixture. Add the food coloring and mix. Fold in the diced strawberries.

Using a large (3-Tbsp.) scoop, place the batter in the prepared baking pan. Bake for 20-23 minutes, or until a tester inserted in the center of several cupcakes comes out clean. Cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

To make the buttercream, cream the butter and vanilla bean paste together. Beat on medium-high speed for about 1 minute, then drop the speed to low and begin adding half the powdered sugar. Add 1 oz. of the cream, then add the rest of the powdered sugar. If the frosting is too thick, add the rest of the cream. Whip the frosting on high speed for 2-3 minutes, then decorate cupcakes as desired.


Cupcake Recipe Source: Cooking Classy

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This week, Renee from Renee’s Kitchen Adventures is hosting. Check her out, and check out the rest of the recipes:




Main Dish:

Side Dish:


Plus Spring Vegetable Minestrone and more Spring Recipes from Sunday Supper Movement

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