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–+ servings

Strawberry Vanilla Cupcakes

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. These cupcakes taste of summer and are absolutely delicious
5 fra 2 stemmer
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 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.

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, strawberry, white cake
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