Heavenly Strawberry Vanilla Cupcakes: Your Guide to Perfectly Fluffy, Fruit-Filled Delights

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Embrace the sweet essence of summer with these utterly delightful strawberry vanilla cupcakes. Each bite offers a harmonious blend of light, tender white cake, generously crowned with velvety vanilla buttercream and a vibrant homemade strawberry compote bursting with fresh fruit flavor. These aren’t just any cupcakes; they’re a celebration in every morsel, reminiscent of a classic strawberry shortcake but elevated into a portable, joy-filled treat. Perfect for warm weather gatherings, festive celebrations, or simply to brighten any day, these cupcakes are guaranteed to impress with their soft texture and intensely fresh strawberry notes.

There’s something truly special about strawberry season, and these strawberry vanilla cupcakes perfectly capture that magic. Their texture is exceptionally soft and fluffy, making them an irresistible dessert. We’ve packed them with an abundance of delicious strawberry flavor, featuring a delectable fresh strawberry filling that beautifully complements the smooth, rich vanilla buttercream. The combination creates a balanced sweetness that’s neither overwhelming nor artificial, truly highlighting the natural goodness of ripe strawberries.

These fresh strawberry vanilla cupcakes are an ideal treat for a myriad of occasions. Imagine them gracing your table on bright spring and summer days, bringing a burst of color and flavor to garden parties or picnics. They are also wonderfully suited for romantic gestures on Valentine’s Day, charming additions to baby showers, or delightful highlights at birthday parties and other special celebrations. Their versatile appeal makes them a go-to recipe when you need a dessert that’s both elegant and universally loved.

If you’re looking to expand your cupcake repertoire beyond these luscious strawberry vanilla delights, be sure to explore more of our tempting recipes. For classic combinations, try our Chocolate and Vanilla Cupcakes. If you’re a fan of creamy sweetness, our White Chocolate Cupcakes are a must-try. And for a taste of orchard-fresh goodness, don’t miss our delightful Peach Cupcakes. Each recipe is crafted to bring joy to your kitchen and your taste buds!

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WHY THIS RECIPE WORKS SO WELL

Achieving a truly exceptional cupcake requires a balance of thoughtful components, and this strawberry vanilla cupcake recipe truly shines through its carefully crafted elements. Here’s a breakdown of what makes these cupcakes stand out:

• Flavorful Strawberry Compote: The heart of these cupcakes lies in their incredible strawberry compote. This isn’t just a simple fruit filling; it’s a meticulously crafted compote that combines both smooth, blended strawberries with diced fresh strawberries. This dual texture provides a delightful contrast – the silky compote coats your palate, while the small pieces of fresh fruit offer bursts of natural sweetness and a pleasant bite. It’s bursting with intense strawberry flavor, making every bite truly special and elevating the entire cupcake experience.
• Soft White Cake Cupcake Base: The foundation of any great cupcake is its cake, and our white cake cupcake base is designed for ultimate tenderness and fluffiness. Crafted to be incredibly moist and light, it provides the perfect neutral canvas for the vibrant strawberry and rich vanilla flavors to shine. The recipe is straightforward, ensuring that even novice bakers can achieve a soft, airy crumb that melts in your mouth without being overly dense or dry.
• Luxurious Vanilla Buttercream: Capping off these delightful treats is a super smooth vanilla buttercream that’s as pleasing to the eye as it is to the palate. What makes it truly exceptional are the numerous beautiful vanilla bean specks generously dispersed throughout the frosting. These specks not only indicate authentic vanilla flavor but also add a gourmet touch and visual appeal. The buttercream is whipped to a light, airy consistency, offering a perfect counterpoint to the sweetness of the cake and the tang of the strawberry compote.

ESSENTIAL INGREDIENT NOTES FOR PERFECT CUPCAKES

Understanding the role of each key ingredient is crucial for baking success. While a full list of ingredients can be found in the recipe card below, here are some important notes and tips for the primary components that make these strawberry vanilla cupcakes so irresistible:

• Unsalted Butter: Using unsalted butter gives you control over the overall salt content of the recipe. For optimal creaming, it’s essential that your butter is at room temperature – not melted, but softened enough that your finger leaves a slight indent when pressed. This typically takes 1-2 hours out of the fridge, depending on your kitchen’s warmth. Room temperature butter creams better with sugar, creating air pockets that contribute to the cupcakes’ light and fluffy texture.
• Egg Whites: This recipe specifically calls for only egg whites, which helps create a pure white cake crumb and a lighter, more delicate texture. If you’re separating fresh eggs, do so when they’re cold, as the whites and yolks are easier to separate. Then, allow the egg whites to come to room temperature before using them. Room temperature egg whites whip up with more volume and integrate more smoothly into the batter, leading to a tender cake. You can also use pasteurized egg whites from a carton for convenience.
• Sour Cream (18% fat content): Sour cream is a secret weapon in baking, especially for cupcakes. Its acidity reacts with the baking soda, promoting a superior rise, while its fat content ensures an incredibly soft, moist, and tender crumb. I highly recommend using a sour cream with at least an 18% fat content for the best results, as this provides maximum moisture and richness. Like butter and egg whites, measuring out your sour cream and letting it come to room temperature for 1-2 hours before baking will ensure it incorporates smoothly into the batter, preventing curdling and promoting an even texture.
• Vanilla Paste: While vanilla extract is good, vanilla bean paste offers a significantly more intense and complex vanilla flavor, alongside those beautiful, visible vanilla bean specks that elevate the visual appeal of your buttercream. It’s an excellent, often more cost-effective alternative to using a whole vanilla bean, delivering a premium flavor profile. You can usually find vanilla paste in the baking aisle of larger supermarkets or specialty stores.
• Fresh Strawberries: The quality of your strawberries will directly impact the flavor of these cupcakes. Always opt for fresh, ripe strawberries to achieve the most vibrant and natural flavor for both the compote and the diced additions. Wash them gently and pat them dry before slicing or dicing. Avoid unripe or overripe berries, as they won’t provide the desired sweetness and tang.

STEP BY STEP INSTRUCTIONS: CRAFTING YOUR STRAWBERRY VANILLA CUPCAKES

Creating these delightful Strawberry Vanilla Cupcakes is a rewarding process. This recipe relies on an electric mixer to achieve the perfect texture for both the cake and the buttercream. You can use either a stand mixer fitted with a paddle attachment or an electric hand mixer. You will also need a 12-cup cupcake pan and corresponding cupcake liners.

The comprehensive recipe, including precise measurements, is available in the recipe card at the bottom of this page.

Preparation is Key: Before you begin mixing, preheat your oven to 160ºC (320ºF) for a conventional oven. Line a 12-cup cupcake tray with 12 cupcake liners. Ensuring these steps are done first will make the baking process smooth and efficient.

STEP 1: Combine Dry Ingredients. In a medium bowl, thoroughly sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting is crucial as it removes any lumps and aerates the flour, contributing to a lighter, softer cupcake. Once sifted, set this dry mixture aside.

STEP 2: Cream Butter and Sugar. In the bowl of your stand mixer (or a large bowl if using a hand mixer), add the softened butter and granulated sugar. Using the paddle attachment, cream these two ingredients together on medium-high speed for a full 3 minutes. This step is vital; it incorporates air into the mixture, which is fundamental for creating a light and airy cupcake texture. The mixture should become pale and fluffy. Next, add the room temperature egg whites into the creamed mixture and mix on low speed until they are just combined. Overmixing at this stage can toughen the cupcakes.

STEP 3: Incorporate Wet Ingredients. Scrape down the sides of the mixing bowl with a rubber spatula to ensure all ingredients are evenly incorporated. Gradually add the sifted dry ingredients to the butter mixture, continuing to mix on low speed until just combined. The key here is not to overmix, as overdeveloping the gluten in the flour can lead to dense, chewy cupcakes. Finally, add the sour cream, vegetable oil (such as canola oil), and vanilla extract. Mix on low speed until these wet ingredients are just incorporated into the batter. Again, avoid overmixing. For a final check and to ensure everything from the bottom of the bowl is mixed in, gently fold the batter once or twice with a rubber spatula.

STEP 4: Bake the Cupcakes. Evenly divide the prepared cupcake batter among the 12 lined cupcake liners. Fill each liner about two-thirds full to allow for proper rising without overflowing. Bake for approximately 23-25 minutes, or until a cake tester inserted into the center of a cupcake comes out clean, with no wet batter clinging to it. Once baked, allow the cupcakes to cool in the hot pan on a wire rack for about 5 minutes. This brief resting period helps them set. After 5 minutes, gently remove the warm cupcakes from the pan and transfer them directly to a cooling rack to cool down completely. This prevents the bottoms from becoming soggy.

STEP BY STEP INSTRUCTIONS: STRAWBERRY COMPOTE & VANILLA BUTTERCREAM

While your cupcakes are cooling, it’s the perfect time to prepare the luscious strawberry compote and the silky vanilla buttercream that will complete your dessert.

STEP 1: Prepare the Strawberry Compote. In a medium pot, combine the sliced fresh strawberries, granulated sugar, fresh lemon juice, and vanilla extract. Place the pot over medium heat. Stir occasionally until the mixture begins to bubble gently. Once bubbling, reduce the heat to low-medium and let it simmer for about 10 minutes, stirring periodically to prevent sticking. The lemon juice adds a wonderful brightness that balances the sweetness of the strawberries. Around the 8-minute mark, in a small separate bowl, whisk together the cornstarch with 4 teaspoons of water to create a slurry. Add this cornstarch slurry to the simmering strawberries and stir continuously for the remaining 2 minutes. The cornstarch will help thicken the compote to a beautiful, spoonable consistency.

STEP 2: Cool and Enhance the Compote. Carefully remove the pot from the heat. Using an immersion blender, blend the compote directly in the pot until it reaches your desired smoothness. If you prefer a chunkier compote, blend it less; for a smoother texture, blend longer. Pour the warm compote into a flat-surfaced bowl or a shallow dish. This allows it to cool down much faster. Place it directly into the refrigerator until it is completely cold, which usually takes about 30 minutes. While the compote chills, finely dice your extra fresh strawberries into tiny cubes. Once the compote is cold, gently fold in the diced fresh strawberries. This adds incredible texture and bursts of fresh fruit. Set the compote aside and begin preparing the vanilla buttercream.

STEP 3: Begin the Vanilla Buttercream. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, cream the cool room-temperature butter on medium-high speed for a full 4 minutes. This process aerates the butter, making it light and fluffy. Scrape down the sides of the bowl thoroughly with a spatula, then continue mixing for an additional 2 minutes. This ensures the butter is uniformly smooth and well-aerated.

STEP 4: Finish the Buttercream. With the mixer on low speed, gradually add the sifted powdered sugar, vanilla extract, and whole milk in two separate additions. Mix slowly until each addition is fully incorporated before adding the next. This prevents a cloud of powdered sugar and ensures a smooth consistency. Optionally, add 1 teaspoon of vanilla bean paste at this stage to intensify the vanilla flavor and introduce those beautiful vanilla bean specks. Once all ingredients are added, scrape down the sides of the bowl once more and give the buttercream a final mix on medium speed for 2 minutes. This final whip makes the buttercream incredibly smooth and pipeable. Transfer the finished buttercream to a piping bag fitted with your favorite star piping tip, such as a Wilton 2D, ready for assembly.

TIP: If you are not planning to serve the cupcakes on the same day they are made, it is highly recommended to store the strawberry compote separately and only add it to the cupcakes just before serving. This prevents the compote from potentially making the cupcake tops soggy over time and ensures the freshest taste and texture.

STEP 5: Assemble Your Masterpieces. Take your completely cooled cupcakes. Carefully pipe the vanilla buttercream onto each cupcake, creating a beautiful swirl. As you pipe, aim to create a slight concave or well in the center of the buttercream swirl. This small indentation is perfect for holding the strawberry compote. Once the buttercream is piped, gently spoon a generous amount of your chilled strawberry compote into the center of each buttercream swirl. Arrange them artfully on a platter and prepare for compliments!

EXPERT BAKING TIPS FOR CUPCAKE PERFECTION

Achieving bakery-quality cupcakes at home is entirely possible with a few key techniques and considerations. These expert baking tips will help ensure your strawberry vanilla cupcakes turn out perfectly every time:

• Embrace a Kitchen Scale: While volumetric measurements (cups) are common, using a kitchen scale for your ingredients, especially flour, is the gold standard for precision. My recipes are typically developed using grams because it eliminates the variability of how ingredients are packed into cups, ensuring consistent and repeatable results. A scale guarantees the correct ratio of ingredients, which is crucial for the delicate balance in baking.
• Do Not Overmix Your Batter: This is perhaps one of the most critical rules in baking, especially for cakes and cupcakes. Once you add the dry ingredients to the wet, mix only until they are just combined. Overmixing develops the gluten in the flour excessively, leading to a tough, rubbery cake. I always recommend using a rubber spatula to give the batter one final, gentle fold after the mixer has done its work. This ensures all ingredients from the bottom and sides of the bowl are fully incorporated without overworking the batter.
• Understand Light vs. Dark Baking Pans: The type of baking pan you use significantly impacts the final product. For the best results with cupcakes, I recommend using an aluminum baking pan. Aluminum pans are light in color, which means they reflect heat and distribute it more gently and evenly. This results in a slower, more consistent bake, yielding a softer, more tender, and golden-brown cupcake. In contrast, dark baking pans absorb more heat, leading to faster baking and often a darker, thicker crust, which can result in a drier cake.
• Ensure All Ingredients Are at Room Temperature: For butter, eggs, and sour cream, having them at room temperature is non-negotiable. Room temperature ingredients emulsify much better, meaning they blend together more smoothly and evenly. This creates a homogeneous batter that traps air more effectively, contributing to a lighter, fluffier texture in your baked goods. Cold ingredients can cause the batter to curdle or become lumpy, resulting in a less desirable texture.
• Fill Cupcake Liners Correctly: For consistent and beautifully domed cupcakes, aim to fill each liner approximately two-thirds full. Overfilling can lead to cupcakes overflowing their liners, creating messy tops and potentially uneven baking. Underfilling can result in small, flat cupcakes.

FREQUENTLY ASKED QUESTIONS ABOUT STRAWBERRY VANILLA CUPCAKES

STORAGE GUIDELINES FOR FRESHNESS

To keep your delicious strawberry vanilla cupcakes at their best, proper storage is key. Store the assembled cupcakes in an airtight container at room temperature. They are best enjoyed within 1-2 days to maintain their optimal freshness, soft texture, and vibrant flavors. Beyond this time, the cake might start to dry out, and the compote could begin to make the cupcake base soggy.

As mentioned in our expert tips, if you’re not planning to serve and enjoy all the cupcakes on the day they are made, I strongly recommend keeping the strawberry compote separate. Store the cooled cupcakes in an airtight container at room temperature and the compote in a sealed container in the refrigerator. Assemble them just before serving to ensure the cake remains perfectly fluffy and prevents any moisture transfer from the compote, keeping each component at its peak.

Other Irresistible Cupcake Recipes To Try

If you’ve fallen in love with these strawberry vanilla cupcakes, you’ll be thrilled to discover more of our delightful cupcake creations. Expand your baking horizons with these fantastic recipes:

We genuinely hope you enjoy baking and savoring these delightful Strawberry Vanilla Cupcakes as much as we do. If you loved this recipe, please make sure to leave a STAR REVIEW to share your experience! We also adore seeing your creations, so don’t forget to tag us on Instagram @juliemarieeats when you make them. For more delicious baking ideas and inspiration, be sure to follow me on Pinterest!

Strawberry Vanilla Cupcakes

These fresh strawberry vanilla cupcakes are a delightful treat bursting with delicious strawberry flavor. They feature a soft, fluffy white cake topped with smooth vanilla buttercream and a homemade strawberry compote made with fresh strawberries. These cupcakes embody the taste of summer and are a fun, elegant take on strawberry shortcake!

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 12 cupcakes

Equipment

• 12-cup cupcake pan
• Electric mixer (stand mixer or hand mixer)
• Rubber spatula
• Wire rack
• Medium pot
• Immersion blender (optional, for smoother compote)
• Piping bag and star tip (e.g., Wilton 2D)

Ingredients

 

 

WHITE CAKE CUPCAKE

• 200 g all-purpose flour
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 70 g unsalted butter room temperature
• 210 g granulated sugar
• 4 large egg whites (about 130 g), room temperature
• 150 g sour cream 18% fat content, room temperature
• 2 tablespoon vegetable oil e.g., canola oil
• 1 teaspoon vanilla extract

STRAWBERRY COMPOTE

• 100 g fresh strawberries sliced
• 50 g granulated sugar
• 1 teaspoon vanilla extract
• 20 g lemon juice
• 2 teaspoon cornstarch
• 4 teaspoon water
• 100 g fresh strawberries diced into tiny cubes, for folding into compote

VANILLA BUTTERCREAM

• 330 g powdered sugar sifted
• 200 g unsalted butter cool room temperature
• 1 teaspoon vanilla extract
• 1-2 tablespoon whole milk or heavy cream, as needed
• 1 teaspoon vanilla bean paste optional, for enhanced flavor and specks

Instructions

 

WHITE CAKE CUPCAKES

• Preheat your oven to 160ºC (320ºF) for a conventional oven. Line a 12-cup cupcake tray with 12 cupcake liners, ensuring they fit snugly.
• In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
  200 g all-purpose flour, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, cream the room temperature unsalted butter and granulated sugar on medium/high speed for 3 minutes until light and fluffy.
  70 g unsalted butter room temperature, 210 g granulated sugar
• Add the room temperature egg whites into the creamed mixture and mix on low speed until they are just combined, scraping down the sides of the bowl as needed.
  4 large egg whites
• Scrape down the sides of the bowl thoroughly. Gradually add the reserved flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
• Finally, add the room temperature sour cream, vegetable oil, and vanilla extract. Mix on low speed until just combined, ensuring you do not over mix the cake batter.
  150 g sour cream 18%, 2 tablespoon vegetable oil, 1 teaspoon vanilla extract
• Using a rubber spatula, give the batter a final gentle fold to ensure all ingredients are fully incorporated from the bottom and sides of the bowl.
• Divide the cake batter evenly among the 12 cupcake liners, filling each about two-thirds full. Bake for 23-25 minutes, or until a cake tester inserted into the center comes out clean. Let the cupcakes cool in the hot pan on a wire rack for 5 minutes. After this, gently remove them from the cupcake tin and transfer them to the cooling rack to cool down completely before frosting.

STRAWBERRY COMPOTE

• While the cupcakes are baking or cooling, prepare the strawberry compote. In a medium pot, combine the sliced fresh strawberries, granulated sugar, lemon juice, and vanilla extract. Heat over medium heat, stirring occasionally, until it starts to bubble. Reduce heat to low/medium and simmer for 10 minutes. Stir once in a while. At the 8-minute mark, whisk together the cornstarch and water in a small bowl to create a slurry. Add this slurry to the simmering compote and stir continuously for the remaining 2 minutes until thickened.
  100 g fresh strawberries, 50 g granulated sugar, 1 teaspoon vanilla extract, 20 g lemon juice, 2 teaspoon cornstarch, 4 teaspoon water
• Using an immersion blender, carefully blend the compote until it reaches your desired smoothness. Pour the compote into a shallow, flat-surfaced bowl to cool faster, then place it in the fridge until completely cold (about 30 minutes). While it cools, dice the extra fresh strawberries into tiny cubes. Once the compote is cold, gently fold the diced strawberries into the blended compote for added texture. Return it to the fridge while you prepare the buttercream.
  100 g fresh strawberries

VANILLA BUTTERCREAM

• Sift the powdered sugar into a bowl and set aside to prevent lumps in your buttercream.
  330 g powdered sugar
• In a stand mixer with the paddle attachment or with a hand mixer, cream the cool room temperature unsalted butter on medium/high speed for 4 minutes until very light and fluffy. Scrape down the sides of the bowl thoroughly and mix for an additional 2 minutes to ensure maximum aeration.
  200 g unsalted butter cool room temperature
• Gradually add the sifted powdered sugar, vanilla extract, and milk (1-2 tablespoons, adjusting for desired consistency) to the butter in 2 parts, whipping until each addition is fully incorporated. Optionally, add 1 teaspoon of vanilla bean paste at this stage to enhance the vanilla flavor and introduce beautiful specks.
  1 teaspoon vanilla extract, 1-2 tablespoon whole milk, 1 teaspoon vanilla bean paste
• Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes on medium speed until it is incredibly smooth and light.
• Transfer the finished buttercream to a piping bag fitted with a star piping tip (e.g., a Wilton 2D or similar).

ASSEMBLING

• PRO TIP: If you are not serving the cupcakes on the day they are made, it is highly recommended to store the strawberry compote separately and only add it to the cupcake just before you are ready to enjoy them. This preserves the texture of the cake.
• Once your cupcakes are completely cool, pipe the vanilla buttercream onto each cupcake, creating an attractive swirl. As you pipe, aim to create a slight concave or well in the center of the buttercream. In the middle of this buttercream well, fill it generously with the chilled strawberry compote. Serve immediately and enjoy!

Nutrition

Carbohydrates: 65gProtein: 3gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 56mgSodium: 235mgPotassium: 74mgFiber: 1gSugar: 50gVitamin A: 644IUVitamin C: 11mgCalcium: 31mgIron: 1mg

Keyword cupcakes, fresh strawberry, homemade, vanilla buttercream, white cake

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