These strawberry vanilla cupcakes are so fresh and full delicious strawberry flavor. They have a soft white cake cupcake that are topped with smooth vanilla buttercream and a homemade strawberry compote that is filled with fresh strawberries. These cupcakes taste of summer and are fun strawberry shortcake cupcakes!
These fresh strawberry vanilla cupcakes are such a delicious treat and the texture of the cupcakes are so soft and fluffy. Strawberry season is one of my favourite seasons and these strawberry cupcakes are full of delicious strawberry flavor, with a delicious fresh strawberry filling and a vanilla buttercream.
These strawberry vanilla cupcakes are the perfect treat for spring and summer days, valentine's day, baby showers and other celebrations.
For more cupcake recipes, try Chocolate and Vanilla Cupcakes, White Chocolate Cupcakes and Peach Cupcakes.
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WHY THIS RECIPE WORKS
- Strawberry compote: This compote is so delicious and is full flavor. There is fresh strawberries mixed together with a blended strawberry compote, making it extra delicious.
- White Cake Cupcake: This white cake cupcake is so easy to make and is so soft!
- Vanilla Buttercream: These cupcakes are topped with a super smooth vanilla buttercream that lots of beautiful vanilla beans specks all throughout the buttercream.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Butter: Take it out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
- Egg whites: This recipe only uses egg whites. Separate the eggs or use pasteurised egg whites. Let the egg whites come to room temperature before using them.
- Sour cream: Sour cream makes for a softer and more tender cupcake. I recommend using a sour cream with fat content of around 18%. Measure out the sour cream and let it come to room temperature 1-2 hours before baking (depending how warm your kitchen is).
- Vanilla paste: Vanilla paste can be found in many different supermarkets. Vanilla paste is great cheaper alternative to using a whole vanilla bean. It has a more intense flavor compared to vanilla extract + it has all the beautiful vanilla bean speaks.
- Strawberries: Use fresh strawberries to get the most amount of flavor.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Strawberry Vanilla Cupcakes. This recipe needs an electric mixer. You can use either a stand mixer with a paddle attachment, or an electric hand mixer. You will need a 12-cup cupcake pan and cupcake liners.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 160ºC/ 320ºF conventional oven. Line a 12-cup cupcake tray with 12 cupcake liners.
STEP 1: Sift together the all-purpose flour, baking powder, baking soda and salt and set it aside.
STEP 2: In the bowl of a stand mixer, using the paddle attachment add the butter, and sugar and mix it on medium/high speed for 3 minutes. Add the egg whites into the mixture and mix on low until combined. Scrape down the sides of the bowl and add the dry ingredients, continuing on low speed, mixing until just combined.
STEP 3: Finally add the sour cream, vegetable oil and vanilla extract and mix until just combined, make sure not to over mix the cake batter. Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
STEP 4: Divide the cupcake batter into the 12 cupcake liners and bake them for 23-25 minutes or until a cake tester comes out clean. Let the cupcakes cool in the hot pan on a wire rack. After 5 minutes, gently remove the cupcakes from the cupcake pan and let them cool down completely on a cooling rack.
STEP BY STEP INSTRUCTIONS - COMPOTE AND BUTTERCREAM
STEP 1: While the cupcakes bake, make the strawberry compote. In a pot heat up sliced up strawberries, granulated sugar, lemon juice and vanilla extract. Once it starts bubbling, take it down to a low/medium heat and let it simmer for 10 minutes. While it cooks, give the strawberries a stir once in a while. When 8 minutes of the 10 minutes has passed, add the cornstarch and stir it in. Continue stirring until the last 2 minutes has passed.
STEP 2: With an immersion blender, blend the compote until smooth. Pour the compote into a flat surfaced bowl, so it can cool down faster, and place it in the fridge until cold. Takes about 30 minutes. Meanwhile dice the extra strawberries into tiny cubes. Once the compote is cold, fold together the diced strawberries with the strawberry compote. Set it aside and make the vanilla buttercream.
STEP 3: Mix the room temperature butter in a stand mixer with the paddle attachment or in a large bowl with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
STEP 4: Add the powdered sugar, vanilla extra and whole milk in 2 parts. Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes. Add the buttercream to a piping bag with a star piping tip e.g. a Wilton 2D.
TIP: If you are not serving the cupcakes on the day, then I recommend not adding the strawberry compote to the cupcake until you are ready to enjoy them.
STEP 5: Pipe the buttercream on the cupcakes, creating a small concave with the buttercream. In the middle of the buttercream, fill it with the strawberry compote.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, follow the recipe and bake them for 10-12 minutes or until cake tester comes out clean.
Yes, make the cupcakes and buttercream and store them individually in an airtight container. Make the compote and store it in the fridge covered with plastic wrap.
Once ready to assemble, give the buttercream a good stir and add it to a piping bag. Follow the assembling as written in the recipe card below.
I recommend using a cake tester. Once the time has passed, per the recipe, insert the cake tester in the middle of one of the cupcakes and once it comes out clean, with no cake batter on it, then it's done.
STORAGE
Store the Strawberry vanilla cupcakes in an airtight container at room temperature. It's best enjoyed within 1-2 days. If you are not serving the cupcakes on the day, then I recommend not adding the strawberry compote to the cupcake until you are ready to enjoy them.
Other Cupcake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Strawberry Vanilla Cupcakes
Equipment
Ingredients
WHITE CAKE CUPCAKE
- 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 (about 130 g) room temperature
- 150 g sour cream 18% room temperature
- 2 tablespoon vegetable oil e.g. canola oil
- 1 teaspoon vanilla extract
STRAWBERRY COMPOTE
- 100 g fresh strawberries
- 50 g granulated sugar
- 1 teaspoon vanilla extract
- 20 g lemon juice
- 2 teaspoon cornstarch
- 4 teaspoon water
- 100 g fresh strawberry diced into tiny cubes
VANILLA BUTTERCREAM
- 330 g powdered sugar
- 200 g butter cool room temperature
- 1 teaspoon vanilla extract
- 1-2 tablespoon milk
- 1 teaspoon vanilla bean paste optional
Instructions
WHITE CAKE CUPCAKES
- Preheat the oven at 160ºC/320ºF conventional oven and line a cupcake tray with 12 cupcake liners.
- Sift together the all-purpose flour, baking powder, baking soda and salt and set it aside.200 g all-purpose flour, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- In the bowl of a stand mixer, using the paddle attachment, or in a large bowl with a hand mixer add the butter, and sugar and mix it on medium/high speed for 3 minutes.70 g butter room temperature, 210 g granulated sugar
- Add the egg whites into the mixture and mix on low until combined.4 egg whites
- Scrape down the sides of the bowl and add the flour mixture, continuing on low speed, mixing until just combined.
- Finally add the sour cream, vegetable oil and vanilla extract and mix until just combined, make sure not to 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 gentle fold to make sure all of the ingredients have combined.
- Divide the cake batter into the 12 cupcake liners and bake them for 23-25 minutes or until a cake tester comes out clean. Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cupcakes from the cupcake tin and let them cool down completely.
STRAWBERRY COMPOTE
- While the cupcakes bake, make the strawberry compote. In a pot heat up sliced up strawberries, granulated sugar, lemon juice and vanilla extract. Once it starts bubbling, take it down to a medium heat and let it simmer for 10 minutes. While it cooks, give the strawberries a stir once in a while. When 8 minutes of the 10 minutes has passed, mix together the cornstarch and water and then add the cornstarch mix and stir it in. Continue stirring until the last 2 minutes has passed.100 g fresh strawberries, 50 g granulated sugar, 1 teaspoon vanilla extract, 20 g lemon juice, 2 teaspoon cornstarch, 4 teaspoon water
- With an immersion blender, blend the compote until smooth. Pour the compote into a flat surfaced bowl, so it can cool down faster, and place it in the fridge until cold. Takes about 30 minutes. Meanwhile dice the extra strawberries into tiny cubes. Once the compote is cold, fold together the diced strawberries with the strawberry compote. Place it back in the fridge while making the vanilla buttercream.100 g fresh strawberry
VANILLA BUTTERCREAM
- Sift the powdered sugar and set it aside.330 g powdered sugar
- Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.200 g butter cool room temperature
- Add the powdered sugar, vanilla extra and milk in 2 parts. Whipping until each addition is fully incorporated. Optionally add vanilla paste to enhance the vanilla flavor even more.1 teaspoon vanilla extract, 1-2 tablespoon milk, 1 teaspoon vanilla bean paste
- Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes.
- Add the buttercream to a piping bag with a star piping tip e.g. a Wilton 2D.
ASSEMBLING
- TIP: If you are not serving the cupcakes on the day, then I recommend not adding the strawberry compote to the cupcake until you are ready to enjoy them.
- Pipe the buttercream on the cupcakes, creating a small concave with the buttercream. In the middle of the buttercream, fill it with the strawberry compote.
Stephen
I made these took a detour from my normal white cupcakes. Follow exact and you will love result. The Crumb on the cupcake is great helps hold up the compote. Thankyou for sharing I am a caterer and sometimes we Have to pipe our cupcakes onsite so this is perfect Everyone amazed by the freshness in flavors and low on cholesterol. (Using Egg Whites) Happy Caterer here Stephen
Annalisa
Can the strawberry compote be made ahead and stored in the freezer?
Julie Marie
Yes, you can definitely do that 🙂