Vanilla cake is not as easy to accomplish from scratch. Not the way chocolate cake is. It’s easy for vanilla to seem bland or dry. However, these cupcakes received a very good seal of approval. “I think this is the best vanilla cake I’ve ever had from scratch that didn’t come from a bakery.” I’ll take it.
But my favourite part of this recipe is the frosting. It’s half whipped cream so it’s light and fluffy and it perfectly complements the strawberry flavour.
Oh my other favourite part? These adorable cupcake wrappers, making them the perfect treat for Mother’s Day. We gave them to my mom early since it was her birthday yesterday (Happy Birthday Marm!) and she thought they were adorable.
|Vanilla Cupcakes with Strawberry Cream Frosting||
- 2/3 cup unsalted butter, room temperature
- 1 1/3 cups sugar
- 3 eggs, room temperature
- 1 tbsp vanilla extract
- 2 cups all purpose flour, sifted
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup buttermilk, room temperature
- 1 cup whipping cream
- 1/2 package (4 oz) cream cheese at room temperature
- 1/4 cup unsalted butter, at room temperature
- 2/3 cup icing sugar
- 1 tsp vanilla
- 4-5 strawberries, frozen or fresh
- Preheat oven to 350 degrees/F. Line a 12 cup muffin tin with liners or lightly grease.
- Using an electric mixer, beat together the butter and sugar until it is fluffy.
- Add the eggs, one at a time, mixing well after each addition, scraping the sides of the bowl.
- Add the vanilla.
- In a medium bowl, sift the flour, baking powder and salt together.
- Add the flour to the butter mixture, alternating with the buttermilk, starting and ending with flour. After each addition, mix well and scrape the sides of the bowl.
- Divide the batter amongst the muffin tin. This will make 12 very large cupcakes. Alternatively it can also make two 8 inch rounds.
- Bake for approximately 15-18 minutes or until the cake is just browning on the edge and a toothpick inserted in the centre of a cupcake comes out clean.
- Let cool in pan for 5 minutes before transferring the cupcakes to a wire rack. Let cool completely before frosting.
- While the cupcakes cool, prepare the frosting.
- Using an electric beater, or by hand, whip the whipping cream until it reaches a soft peak and set aside.
- Using an electric mixer, beat together the butter and cream cheese until it is fluffy and well combined. Having the cream cheese at room temperature will prevent any lumps in the mixture.
- Add the icing sugar and the vanilla to the butter and cream cheese and beat well.
- Using a small food processor or immersion blender, or even just a very sturdy spoon, puree the strawberries until you have approximately 3 tbsp of juice.
- Add the strawberry puree to the butter mixture and mix well.
- Gently fold in the whip cream into the frosting.
- Using a piping bag, frost the cupcakes with a large tip.
- Store in the fridge, removing approximately 20 minutes before serving to allow the cake to come back to room temperature.
Adapted from Anna Olson, Back to Baking, Whitecap Books