Vanilla Cupcakes with Strawberry Buttercream

Ok, you caught me. 

I said on Facebook that I would write a post on Aug 24th and today is September 3rd…

Would it make things better if I apologize for teasing you with the photo? 

What if I said that I’ve been extremely (emphasis on extremely) busy eating s’mores by the campfire, watching Food Nework’s Sugar Stars, and staring at the mess that I call my room?

Oh, and I’ve been stressing out about getting eaten alive by grizzly bears. Did you know that they are about the same size as a mini van? Cuz I sure didn’t.

Ok, ok, so those aren’t valid reasons for not having the time to post. I just didn’t want to admit that I’m lazy. I hate coming to terms with reality. 

Wait no longer! Here is the full recipe!

Vanilla Cupcakes 


1 1/2 cups self-rising flour (1 cup self-rising flour = 1 cup sifted all-purpose flour + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt)
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups granulated/castor sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon pure vanilla extract

How To

1. Preheat oven to 350 degrees F.

2. In a small bowl, combine the flours and set aside.

3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add in the eggs, one at a time, beating well after each addition.

4. Add the dry ingredients in parts, alternating with the milk and vanilla extract, end with adding flour. With each addition, beat until the ingredients are incorporated, taking care not to overbeat. Using a rubber spatula, scrape down the batter in the mixing bowl to make sure all the ingredients are well blended.

5. Carefully pour the batter into greased muffin pan, filling each well about 3/4 full. Slap the bottom of the pan against a counter/floor to get rid of air bubbles. Bake for 22-25 minutes or until a cake tester inserted into the center of the cupcake comes out clean. Cool the cupcakes in the pan completely before handling.

Strawberry Buttercream


2 cups unsalted butter, room temperature
5 cups confectioners’ sugar
1 teaspoon pure vanilla extract
about 9 medium fresh strawberries, pureed (you’ll need 5-7 tablespoons of puree)

How To

1. Beat butter on high speed for 5 minutes, until light and creamy.
2. Slowly incorporate all the icing sugar, then vanilla and 4tbsps of strawberry puree. Add more puree if needed to match your tastes, but make sure that the texture of the buttercream doesn’t become runny/thin. 
3. Mix on high speed again for about 3-4 minutes until light and fluffy. 
Vanilla cake adapted from Magnolia and strawberry buttercream adapted from My Baking Addiction.

Join the Conversation

  1. ooh, that frosting looks divine!

  2. These look amazing..well worth the wait!!

  3. Haha! Excuses, excuses…I know them well. How’s your new classes? I guess you’re in the swing of things by now. Oh How I miss my university days! *sigh*
    I have put so little effort into my blog that it is sad. That being said, I am ironically only now reaping $ benefits through those ugly ads I decided to put on this spring. Go figure.
    Good lookin cupcakes! They look so girlie my kid would love em!

  4. Aha 🙂 Just read your ‘about me’ – I considered dietics, and I also have a craaazy sweet tooth! It’s all about balance 😉 — Also, these look GREAT. I think I’ll make them for thanksgiving (Canadian thanksgiving is next week)!

  5. HEYY!! i love thisssss one!! 😛 i was always trying to get that nicee swirl……on the cupcakes when frosting….can u tell me what TIP to use?? V_V none of my frosty bag tips make that whipped creammy …soft but…rufflly look…XD

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