Food

Vanilla Valentine Cupcakes with Strawberry Buttercream

Vanilla Valentine Cupcakes with Strawberry Buttercream

Strawberries and cupcakes just go together, don’t they? I have always loved a good strawberry cupcake, and while I like the taste of the strawberry flavored cake mixes and frostings available at the store, I have been searching for something a little fresher tasting. And I think I have found it – a buttercream made with fresh (or frozen) strawberries that give great strawberry flavor. The strawberry buttercream also makes these cupcakes the perfect shade of pinky red for Valentine’s Day.

I use the frosting atop a vanilla cupcake made with my favorite recipe that starts with a boxed cake mix. The result is a tender vanilla cupcake that goes together in a flash. There’s nothing complicated about this recipe, but with fresh flavors and a gorgeous color, your valentine doesn’t have to know that. Let him think you worked on these Vanilla Valentine Cupcakes with Strawberry Buttercream for hours and hours.

You’ll get at least 30 cupcakes out of this recipe because you add to the cake mix. That also makes it the perfect sized batch for a classroom party.

VANILLA VALENTINE CUPCAKES

INGREDIENTS

  • 1 box white cake mix
  • 1 ¼ cup flour
  • 1 cup sugar
  • 1 cup sour cream
  • 1 cup water
  • 4 eggs
  • 1 Tablespoon pure vanilla extract

DIRECTIONS

1. Line muffin tins with cupcake papers and preheat oven to 350 degrees Farenheit.

2. Combine all the ingredients (that’s right – you can dump them all in at once) in a large mixing bowl.

3. Combine ingredients with electric mixer on low for 30 seconds.

4. Raise mixer speed to medium and beat approximately 2 minutes, until batter is well combined.

5. Fill cupcake papers a little more than ½ full.

6. Bake for 15-18 minutes, until tops of cupcakes spring back when touched.

7. Allow cupcakes to cool completely before frosting.

STRAWBERRY BUTTERCREAM

INGREDIENTS

  • 2 sticks unsalted butter, softened
  • 2 lbs. (about 7 cups) powdered sugar
  • 10-15 strawberries, fresh, or frozen and thawed (I actually prefer frozen unless it is strawberry season in your area. Those strawberries trucked long distances don’t have great flavor.)
  • Pinch salt

DIRECTIONS

1. In a mixing bowl, whip butter with an electric mixer until color lightens and butter is fluffy – about 2-4 minutes.

2. Add powdered sugar in thirds, beating well after each addition.

3. Add salt.

4. With mixer running, drop berries in one by one. Stop to check consistency after you have added 8-10. Keep adding them, but stop if frosting starts getting too thin.

5. Whip frosting on high for an additional 3-5 minutes until fluffy and light.

Though not absolutely necessary for a day or two, I highly recommend storing these frosted cupcakes in the refrigerator and allowing to come to room temperature before serving. The frosted, well wrapped cupcakes, also freeze beautifully.

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Stacie

Stacie

Stacie Haight Connerty, a social media consultant, is the Editor's Pick for Most Influential Southern Blogger from Circle of Mom's one of Cision Media's Top 10 Most Influential Mommy Bloggers and one of the HERoic: 10 Mommy Bloggers Who Rule Social Media.

Stacie is the About.com Travel Expert for Vacation Rentals and Shares and a contributor to iBlog Magazine. Stacie founded Social Media Chicks, a collaborative social media consulting company and Georgia Social Media Moms, a group of 350+ social media/blogging experts in her home state.

An Atlanta resident and lifelong writer, Stacie is the mother of three children (11 & under), leader of two Girl Scout troops, an active PTA member and married to the love of her life. She is always planning the next epic travel adventure for her family.



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  1. Sarah
    February 6, 2014 at 3:52 am — Reply

    Looks delicious! Great idea to make frosting using strawberries!

  2. Sarah L
    February 9, 2014 at 4:48 am — Reply

    I agree about using frozen strawberries this time of year. Always have some in my freezer for smoothies.