Introduction

These Strawberry Vanilla Cupcakes combine a light, fluffy white cake with a luscious vanilla buttercream and a fresh strawberry compote filling. Perfect for spring gatherings or any time you crave a sweet, fruity treat.

The image shows four vanilla cupcakes on a white marbled surface with a white paper underneath some of them. Each cupcake has two layers: a bottom vanilla cake layer with a light golden color and a top swirl of white creamy frosting. On top of the frosting, there is a red strawberry sauce with small chunks of strawberry, giving a glossy and textured look. In the background, there is a half-cut fresh strawberry and a white plate with whole strawberries blurred out. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g all-purpose flour
¼ tsp baking powder
¼ tsp baking soda
¼ tsp 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 tbsp vegetable oil (e.g. canola oil)
1 tsp vanilla extract
100 g fresh strawberries
50 g granulated sugar
1 tsp vanilla extract (for compote)
20 g lemon juice
2 tsp cornstarch
4 tsp water
100 g fresh strawberry, diced into tiny cubes
330 g powdered sugar
200 g butter, cool room temperature
1 tsp vanilla extract (for buttercream)
1-2 tbsp milk
1 tsp vanilla bean paste (optional)

Instructions

Step 1: Preheat the oven to 160ºC (320ºF) conventional and line a cupcake tray with 12 cupcake liners.
Step 2: Sift together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a stand mixer bowl with the paddle attachment or using a hand mixer, beat the butter and granulated sugar on medium-high speed for 3 minutes until creamy.
Step 4: Add the egg whites and mix on low speed just until combined.
Step 5: Scrape down the bowl sides, then add the flour mixture and mix on low speed until just combined.
Step 6: Add sour cream, vegetable oil, and vanilla extract. Mix gently until fully combined—avoid overmixing.
Step 7: Fold the batter once more with a rubber spatula to ensure even mixing. Divide the batter evenly among the 12 cupcake liners.
Step 8: Bake for 23-25 minutes or until a cake tester inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 9: While cupcakes bake, prepare the strawberry compote. In a pot, combine sliced strawberries, granulated sugar, lemon juice, and vanilla extract. Heat until bubbling, then reduce to medium heat and simmer for 10 minutes, stirring occasionally.
Step 10: After 8 minutes, mix cornstarch and water together and stir into the compote. Continue cooking and stirring until the full 10 minutes are up.
Step 11: Blend the compote with an immersion blender until smooth. Spread in a shallow dish and refrigerate until cold, about 30 minutes.
Step 12: Fold in the diced strawberries into the chilled compote and refrigerate while making the buttercream.
Step 13: For the vanilla buttercream, sift the powdered sugar and set aside.
Step 14: Beat the butter on medium-high speed for 4 minutes with a paddle attachment or hand mixer until light and fluffy. Scrape the bowl, then beat for 2 more minutes.
Step 15: Add powdered sugar, vanilla extract, and milk in two additions, beating well after each until fully incorporated. Optionally add vanilla bean paste for extra flavor.
Step 16: Scrape down the bowl sides and mix for a final 2 minutes to fully aerate the buttercream.
Step 17: Fill a piping bag fitted with a star tip (such as Wilton 2D) with the buttercream.
Step 18: To assemble, pipe a swirl of buttercream onto each cupcake, creating a small hollow in the center.
Step 19: Spoon the strawberry compote filling into the hollow of each cupcake just before serving for best freshness.

Tips & Variations

If not serving immediately, store the compote separately and add it just before eating to keep cupcakes from becoming soggy.
For extra flavor, use vanilla bean paste in the buttercream instead of vanilla extract.
You can replace fresh strawberries with frozen if fresh aren’t available; just thaw and drain excess liquid before using.
Use cream cheese instead of sour cream in the batter for a richer cake texture.

Storage

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days. Keep the strawberry compote in a separate airtight container in the fridge for up to 5 days. Assemble just before serving. Leftover frosted cupcakes should be refrigerated and consumed within 2 days. Reheat refrigerated cupcakes briefly at room temperature before serving for best texture.

How to Serve

The image shows several vanilla cupcakes with two main layers: the soft light beige cake base and a thick swirl of smooth white frosting on top. Each cupcake is topped with a bright red strawberry glaze containing small strawberry pieces that give a shiny, glistening texture. In the background, there are whole and halved fresh strawberries adding a natural red contrast. The cupcakes sit on a piece of white parchment paper on a white marbled surface, creating a clean and bright setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

This recipe relies on egg whites for a light texture. Using whole eggs will change the texture and weight of the cupcakes, making them denser. For best results, stick to egg whites.

How do I prevent the cupcakes from drying out?

Be careful not to overbake the cupcakes and cool them completely before frosting. Storing the cupcakes airtight and adding the strawberry filling just before serving helps maintain moisture and freshness.