A photo by JessBaileyDesign of strawberry frosting on vanilla cupcakes.
Recipes

Vanilla Cupcakes with Strawberry Buttercream

These cupcakes make a great gourmet teatime treat with their delicious flavour and soft texture. If you want to impress with your baking skills while also not having to tackle an overly complicated recipe, this is for you!

Ingredients (cupcakes):

NB: This recipe should yield 12 cupcakes.

  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 1 stick or ½ cup unsalted butter at room temperature
  • 1 cup baker’s (caster) sugar
  • ½ cup sour cream
  • 2 eggs
  • 2 teaspoons vanilla extract
A photo by Nathan Mcgregor of some plain, freshly baked vanilla cupcakes.
photo by Nathan Mcgregor

Ingredients (buttercream):

  • 1 stick or ½ cup unsalted butter at room temperature
  • ½ cup strawberry jelly (jam)
  • 4 – 6 cups confectioner’s (icing) sugar

Directions For Cupcakes:

Preheat oven to 350°F degrees.

In a medium bowl, mix/stir together the flour, salt and baking soda then set aside.

Using an electric mixer on medium speed, beat the butter (1 stick or ½ cup), baker’s sugar and sour cream until somewhat smooth.

Turning the electric mixer to a low speed, add the eggs one at a time and combine well. Add the vanilla extract, flour mix you set aside earlier and combine until smooth.

A photo by JessBaileyDesign of strawberry frosting on vanilla cupcakes.
photo by JessBaileyDesign

Line a cupcake tin with cases (this should yield 12 cupcakes) and fill each one about ¾ full with the batter.

Place in the oven on a middle shelf and bake for 18-22 minutes or until a toothpick comes out clean when inserted into the centre of a cupcake.

Leave to cool in the tin for 5 minutes then remove each cupcake to a wire rack and allow to cool completely before frosting.

Directions For Buttercream:

Using an electric mixer on medium speed, beat together the butter and strawberry jelly/jam until well combined. Add the confectioner’s sugar a cup at a time (I ended up using 6 cups) until you get to a thick/moderately firm, smooth consistency that can be easily piped.

Frost the completely cooled cupcakes using a piping bag (or by hand if you want to) and then serve!

If you have a go at this recipe, let me know how it turns out!


Further Info:

Your Need-To-Know Cake Decorating Trends For 2021 – Food Heaven

The Best Dessert Trends Of 2021 – Wilton Blog

I recently updated this post [2021] and lost my original photos so have used stock images.

If you enjoy reading Transatlantic Notes and would like to show your support for the work being done, please consider making a small donation. Thank you.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s