Notes
Vanilla Cupcakes
- 1½ cups (185g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (113g) unsalted butter, room temperature
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- ½ cup (120ml) whole milk, room temperature
- 1½ tsp baking powder
- ¼ tsp salt
- 1½ cups fresh strawberries, chopped small
- 3 tbsp granulated sugar
- ½ tbsp lemon juice
- 1½ tbsp cornstarch, dissolved in 2 tbsp cold water
- 1 cup (226g) unsalted butter, softened
- 3 to 3½ cups (360 to 420g) powdered sugar, sifted
- ⅓ cup strawberry reduction (see notes) or 3 tbsp freeze-dried strawberry powder
- 1 to 2 tbsp heavy cream
- Pinch of salt
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.
- Cream butter and sugar 2 to 3 minutes until pale and fluffy. Add eggs one at a time, then vanilla.
- Whisk flour, baking powder, and salt together. Add to the butter mixture in three additions, alternating with milk. Mix until just combined.
- Divide batter among liners, filling two-thirds full. Bake 18 to 20 minutes, until a toothpick comes out clean. Cool completely on a wire rack.
- For the filling: cook strawberries, sugar, and lemon juice over medium heat 7 minutes. Whisk in the cornstarch slurry and simmer 1 more minute until thickened. Cool completely.
- For the buttercream: beat butter alone 3 minutes until fluffy. Add powdered sugar gradually on low speed. Beat in strawberry reduction, cream, and salt until smooth and pipeable.
- Core the center of each cooled cupcake and fill with 1 tbsp strawberry filling.
- Pipe or spread buttercream on top. Garnish with fresh strawberry.