Vanilla Cupcakes with Strawberry Frosting
 
Prep time
Cook time
Total time
 
Author:
Serves: 24 cupcakes
Ingredients
  • Cupcakes
  • 1½ cups granulated sugar
  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup unsalted butter, room temperature
  • 3 large eggs, room temperature
  • ½ cup full-fat sour cream
  • ⅓ cup canola oil
  • 1 tablespoon pure vanilla extract
  • 1 cup milk
  • Frosting:
  • ½ cup butter, softened
  • 4-5 cups powdered sugar
  • 1-2 tbsp strawberry juice/jam
  • 1 teaspoon vanilla
  • 2-4 tbsp cream/milk
Instructions
  1. Preheat oven to 350 ℉. Line 2 muffin tins with cupcake liners or grease and flour well.
  2. In the bowl of a stand mixer, mix together sugar, flour, baking powder, baking soda, and salt.
  3. Mix on low speed until well combined.
  4. Add butter and mix on medium-low speed for three minutes. This will incorporate the butter into a fine crumble.
  5. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
  6. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
  7. Slowly add milk and mix on low speed until just combined.
  8. Fill cupcake liners just over ½ full.
  9. Bake for 18-20 minutes. They are done when a toothpick comes out clean. When the cupcakes are done, remove them immediately from the tins to a cooling rack. Let cool completely before frosting.
  10. Frosting:
  11. Beat butter and 2 cups of icing sugar together. It will first crumble then will come together smoothly.
  12. Beat in vanilla and strawberry juice/jam.
  13. Add 2 more cups of icing sugar and milk 1 tbsp at a time until you get the consistency you desire for spreading or piping.
Recipe by Chateau Elma at https://www.chateauelma.com/vanilla-cupcakes-strawberry-frosting