Description
These Strawberry Vanilla Cupcakes feature a moist white cake base topped with a creamy vanilla buttercream and a luscious, homemade strawberry compote. Perfectly balanced with fresh strawberries and rich vanilla flavors, these cupcakes are a delightful treat for any occasion.
Ingredients
Scale
Cake Batter
- 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
Strawberry Compote
- 100 g fresh strawberries (sliced)
- 50 g granulated sugar
- 1 tsp vanilla extract
- 20 g lemon juice
- 2 tsp cornstarch
- 4 tsp water
- 100 g fresh strawberries (diced into tiny cubes)
Vanilla Buttercream
- 330 g powdered sugar
- 200 g butter, cool room temperature
- 1 tsp vanilla extract
- 1–2 tbsp milk
- 1 tsp vanilla bean paste (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your conventional oven to 160ºC (320ºF) and line a cupcake tray with 12 cupcake liners to prepare for baking.
- Sift Dry Ingredients: In a bowl, sift together all-purpose flour, baking powder, baking soda, and salt to ensure even distribution and light texture in the cake.
- Cream Butter and Sugar: Using a stand mixer with paddle attachment or a hand mixer, beat 70 g butter and 210 g granulated sugar on medium/high speed for 3 minutes until light and fluffy.
- Add Egg Whites: Mix in the egg whites on low speed until just combined, being careful not to overmix.
- Incorporate Dry Ingredients: Scrape down the bowl, then add the sifted dry ingredients and mix on low speed just until incorporated.
- Add Sour Cream, Oil, and Vanilla: Finally, add sour cream, vegetable oil, and vanilla extract, mixing gently until just combined. Fold with a rubber spatula to ensure all ingredients are evenly mixed without overworking the batter.
- Fill Cupcake Liners and Bake: Divide the batter evenly among the 12 liners and bake for 23-25 minutes, or until a cake tester inserted into the center comes out clean.
- Cool Cupcakes: Remove cupcakes from oven, let cool on a rack for 5 minutes, then carefully remove from the tin and cool completely before decorating.
- Prepare Strawberry Compote: While cupcakes bake, combine sliced strawberries, granulated sugar, lemon juice, and vanilla extract in a pot. Heat until bubbling, then reduce to medium and simmer for 10 minutes, stirring occasionally.
- Add Cornstarch Mixture: After 8 minutes, mix cornstarch and water, then stir into the simmering compote. Continue cooking and stirring for the last 2 minutes until thickened.
- Blend Compote: Use an immersion blender to puree the compote until smooth. Transfer to a shallow bowl and refrigerate about 30 minutes until cold.
- Fold in Diced Strawberries: Gently mix the diced fresh strawberries into the chilled compote. Refrigerate while preparing buttercream.
- Prepare Vanilla Buttercream: Sift the powdered sugar. Beat butter on medium/high speed for 4 minutes until creamy. Scrape sides and beat an additional 2 minutes.
- Add Sugar and Flavorings: Add sifted powdered sugar, vanilla extract, and milk in two additions, whipping until fully combined after each. Optionally, add vanilla bean paste for enhanced flavor.
- Final Buttercream Mix: Scrape sides again and beat buttercream for 2 more minutes until light and fluffy.
- Transfer Buttercream to Piping Bag: Fit a star piping tip (e.g. Wilton 2D) and fill with buttercream ready for decorating.
- Assemble Cupcakes: Pipe buttercream onto cooled cupcakes, creating a small concave in the center. Fill the center with the chilled strawberry compote.
- Storage Tip: For best freshness, do not add the strawberry compote until ready to serve if preparing cupcakes ahead of time.
Notes
- Ensure all wet ingredients like butter, egg whites, and sour cream are at room temperature for the best batter consistency.
- Do not overmix the batter to keep cupcakes tender and light.
- Chilling the strawberry compote enhances flavor and helps it set for easier filling.
- Vanilla bean paste is optional but adds a richer vanilla flavor to the buttercream.
- If not serving immediately, store cupcakes, buttercream, and compote separately and assemble just before serving to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry cupcakes, vanilla cupcakes, strawberry compote, vanilla buttercream, dessert, baked cupcakes
