Learn Strawberry Vanilla Cupcakes in 30 Minutes: Easiest Guide: Nothing says summer like the sweet, juicy taste of fresh strawberries, and these Strawberry Vanilla Cupcakes bring all that flavor to the table.
Learn Strawberry Vanilla Cupcakes in 30 Minutes: Easiest Guide
With soft white cake, smooth vanilla buttercream, and a rich strawberry compote, these cupcakes are a delightful treat for any occasion. Whether you’re celebrating Valentine’s Day, a baby shower, or simply enjoying a sunny afternoon, these cupcakes will hit the spot.
Why You’ll Love These Strawberry Vanilla Cupcakes
- Fresh & Juicy Flavor: Filled with homemade strawberry compote, each bite bursts with the sweetness of fresh strawberries.
- Soft and Fluffy Texture: The white cake cupcakes are light and airy, creating the perfect base for the compote and buttercream.
- Perfect for Celebrations: From spring and summer parties to romantic events like Valentine’s Day, these cupcakes are a crowd-pleaser.
Key Components of the Cupcakes
1. Homemade Strawberry Compote
This flavorful compote combines fresh strawberries with sugar, lemon juice, and vanilla, resulting in a rich and tangy filling.
2. Soft White Cake Cupcakes
The fluffy and moist white cake cupcakes are made using simple ingredients and are easy to prepare.
3. Vanilla Buttercream
A smooth and creamy vanilla buttercream with specks of real vanilla makes the perfect topping, creating a dessert that’s as beautiful as it is tasty.
Ingredients You’ll Need
For the White Cake Cupcakes:
- 200 g all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 70 g butter (room temperature)
- 210 g granulated sugar
- 4 egg whites
- 150 g sour cream (18%)
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
For the Strawberry Compote:
- 100 g fresh strawberries (sliced)
- 50 g granulated sugar
- 20 g lemon juice
- 1 teaspoon vanilla extract
- 2 teaspoons cornstarch
- 4 teaspoons water
- 100 g fresh strawberries (diced for folding in later)
For the Vanilla Buttercream:
- 330 g powdered sugar (sifted)
- 200 g butter (cool room temperature)
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
- 1 teaspoon vanilla bean paste (optional, for enhanced flavor)
Step-by-Step Instructions
Step 1: Prepare the Cupcakes
Preheat your oven to 160ºC (320ºF) and line a cupcake tray with 12 cupcake liners. Sift together the flour, baking powder, baking soda, and salt. Set aside. In a stand mixer or a large bowl, cream the butter and sugar on medium-high speed for 3 minutes.
Add the egg whites and mix on low until just combined. Slowly mix in the flour mixture on low speed until combined. Add the sour cream, vegetable oil, and vanilla extract, mixing gently to avoid overmixing. Use a spatula to give the batter a final fold.
Divide the batter evenly into the cupcake liners and bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool for 5 minutes in the tin, then transfer them to a cooling rack.
Step 2: Make the Strawberry Compote
In a pot over medium heat, combine the sliced strawberries, sugar, lemon juice, and vanilla extract. Stir occasionally until it starts bubbling. Lower the heat and simmer for 10 minutes.
At the 8-minute mark, mix the cornstarch with water and add it to the compote. Stir continuously for the remaining 2 minutes. Use an immersion blender to blend the compote until smooth.
Transfer to a flat bowl and refrigerate for about 30 minutes. Once cooled, fold in the diced fresh strawberries.
Step 3: Prepare the Vanilla Buttercream
In a stand mixer, beat the butter for 4 minutes on medium-high speed. Scrape down the sides and beat for another 2 minutes. Gradually add the sifted powdered sugar, vanilla extract, and milk in two parts, mixing until fully incorporated.
Optionally, add vanilla bean paste for extra flavor. Give the buttercream a final mix for 2 minutes until smooth and fluffy. Transfer the buttercream to a piping bag fitted with a star tip (e.g., Wilton 2D).
Step 4: Assemble the Cupcakes
Pipe a swirl of buttercream onto each cupcake, leaving a small concave center. Fill the center of the buttercream with the strawberry compote. Optionally, garnish with a fresh strawberry slice or sprinkle with powdered sugar for extra decoration.
Storage Tips
- Frosted Cupcakes: Store at room temperature in an airtight container and enjoy within 1-2 days.
- Unfrosted Cupcakes: Store at room temperature for 1-2 days.
- Strawberry Compote: Store in the fridge until ready to serve. Add it to the cupcakes just before serving to prevent sogginess.
Helpful Tips for Perfect Cupcakes
- Use a Kitchen Scale: For accurate measurements, use grams to ensure your cupcakes turn out perfectly.
- Don’t Overmix the Batter: Overmixing can make the cupcakes dense. Gently fold the ingredients to keep them light and fluffy.
- Choose the Right Pan: Aluminum pans bake more evenly, while darker pans may cause the cupcakes to brown too much and dry out.
Nutrition
- Carbohydrates: 65g
- Protein: 3g
- Fat: 23g
- Saturated Fat: 13g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 6g
- Trans Fat: 1g
- Cholesterol: 56mg
- Sodium: 235mg
- Potassium: 74mg
- Fiber: 1g
- Sugar: 50g
- Vitamin A: 644IU
- Vitamin C: 11mg
- Calcium: 31mg
- Iron: 1mg
These Strawberry Vanilla Cupcakes are a must-try for anyone who loves the sweet combination of strawberries and vanilla. The moist, fluffy cake pairs beautifully with the creamy vanilla buttercream and tangy strawberry compote, making them a delightful addition to any celebration. Give them a try and experience the fresh taste of summer with every bite!
Frequently Asked Questions
1. Can I use frozen strawberries instead of fresh strawberries for the compote?
Yes, you can use frozen strawberries if fresh ones are not available. Thaw them first and drain any excess liquid before cooking to prevent the compote from becoming too watery.
2. Can I substitute the egg whites with whole eggs?
Yes, but it will slightly affect the texture. Whole eggs will give the cupcakes a richer taste but may make them a little denser. For this recipe, use 2 whole eggs instead of 4 egg whites.
3. What is the best way to store the cupcakes?
- Frosted Cupcakes: Store at room temperature in an airtight container and consume within 1-2 days.
- Unfrosted Cupcakes: Store in an airtight container at room temperature for 1-2 days or in the fridge for up to 3 days.
- Strawberry Compote: Store in the fridge for up to 3 days and add it to the cupcakes just before serving.
4. Can I freeze the cupcakes?
Yes! You can freeze unfrosted cupcakes for up to 3 months. Wrap them tightly in plastic wrap and place them in an airtight container. Thaw at room temperature before frosting and serving.