These vanilla strawberry cupcakes are soft and fluffy! They’re filled with homemade strawberry jam and topped with a creamy strawberry buttercream frosting. They’re also less sweet than most conventional cupcakes, but equally as delicious! Recipe by Michelle Garland.
Vanilla Strawberry Cupcake
Yield: 12 Cupcakes
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Print Recipe Add to CollectionEquipment
- Stand mixer
- Muffin tin
- Piping set
Ingredients
Cupcakes
- 1 ¼ cups all-purpose flour
- 1 cup granulated cane sugar
- 2 large eggs at room temperature
- 1 tbsp vanilla extract
- 1 ½ tsp baking powder
- ¼ cup avocado oil
- ¼ cup unsalted butter melted
- ½ cup non-dairy milk
- ¼ tsp sea salt
Strawberry Buttercream Frosting
- 1 cup room temperature unsalted butter
- 1 cup freeze-dried strawberries
- 3 cups powdered sugar
- pinch of sea salt
- 2 tbsp non-dairy milk
- 1 tbsp vanilla extract
Strawberry Jam
- 1 cup strawberries fresh or frozen
- 2 tbsp granulated cane sugar
- 2 tsp cornstarch
- 1 tsp lemon juice
- 1 tsp lemon zest
Instructions
Cupcakes
- Preheat the oven to 350 F and line a 12-cup muffin pan with cupcake liners.
- Whisk together flour, baking powder and salt in a large bowl.
- In a separate bowl, combine together the melted butter, oil, dairy-free milk, sugar, eggs and vanilla.
- Beat until well combined.
- Add in the remaining dry ingredients and beat until a batter forms. Be sure to spoon and level the flour.
- Using a regular spoon, add the batter to the lined cupcake tins. Fill about 2/3 to ¾ of the way.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Remove from oven, let cool for 10 minutes in the cupcake tray and the carefully remove and finish cooling on a cooling rack.
- Once cupcakes are fully cooled, use a cupcake corer to remove the center of each cupcake and discard (or snack on while you finish making the cupcakes).
- Spoon about 1 tsp of cooled strawberry filling into each cupcake.
- Transfer the strawberry buttercream filling into a piping bag fitted with a 1A tip and pipe swirls on each cupcake.
- Top with a sliced strawberry and enjoy!
- Store in an airtight container in the fridge for up to 3 days.
Strawberry Buttercream Frosting
- Add the room temperature butter to a bowl of a stand mixer.
- Beat for about 5 minutes, until fully whipped.
- Beat in the freeze-dried strawberries, powdered sugar and sea salt one cup at a time while the mixer is running on low speed. Let run for about 5 minutes.
- Beat in the non-dairy milk and vanilla until completely creamy and well combined.
- Pipe onto cupcakes. Store any extra in the fridge for up to 2 weeks.
Strawberry Jam
- I would suggest making the jam the night before you want to make the cupcakes so that it has time to fully cool.
- Add all of the jam ingredients to a large saucepan over medium-low heat. Allow the jam to simmer for 10-15 minutes, stirring frequently until thickened.
- Transfer the jam to a glass jar and allow to cool to room temperature. Store in the fridge for up to two weeks.
Notes
If you don’t have a stand mixer, you could also use a hand held one.
If you are gluten-free you can substitute all-purpose flour for gluten-free 1-to-1 baking flour.
