Vanilla Bean Cupcakes with Strawberry Buttercream are the epitome of elegance and flavor in dessert form. Each bite captures the essence of pure vanilla — soft, fragrant, and buttery — balanced with the bright, fruity sweetness of fresh strawberries whipped into a luscious buttercream. These cupcakes are a perfect harmony between classic comfort and gourmet flair, making them ideal for celebrations, afternoon tea, or simply to sweeten an ordinary day.

The smooth vanilla bean specks in the cake give them a sophisticated touch, while the naturally pink, strawberry-flecked frosting adds a charming, homemade feel. Whether you’re baking for a birthday, bridal shower, or spring picnic, these cupcakes are guaranteed to impress both in taste and appearance.

Why I Love This Recipe

I love this recipe because it beautifully combines simplicity and decadence. The cupcakes themselves are light, moist, and aromatic — every crumb infused with real vanilla bean flavor that feels timeless and comforting.

But the strawberry buttercream takes things to another level — it’s creamy, velvety, and bursting with natural berry flavor (no artificial extracts here!).

Why It’s a Must-Try Dish

This cupcake recipe is a must-try because it celebrates the beauty of using high-quality, natural ingredients. Real vanilla bean lends a deep, aromatic richness that extract alone can’t match, while fresh strawberries in the buttercream provide a bright, refreshing contrast to the sweet, buttery crumb.

It’s also a showstopper for any occasion — simple enough for casual gatherings yet elegant enough for weddings and parties.

Preparation & Cooking Details

• Preparation Time: 25 minutes
• Cooking Time: 18–20 minutes
• Cooling & Frosting Time: 30 minutes
• Total Time: Approximately 1 hour 15 minutes
• Servings: 12 standard cupcakes
• Course: Dessert
• Cuisine: American
• Calories: Approximately 320 calories per cupcake (including frosting)

Ingredients

For the Vanilla Bean Cupcakes:

• 1 ½ cups (190g) all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 vanilla bean, seeds scraped (or 2 tsp pure vanilla bean paste)
• ½ cup (120ml) whole milk, room temperature
• ¼ cup (60ml) sour cream, room temperature

For the Strawberry Buttercream:

• 1 cup (225g) unsalted butter, softened
• 3 cups (375g) powdered sugar, sifted
• ¼ cup (60ml) strawberry puree (from fresh or frozen strawberries)
• ½ tsp pure vanilla extract
• Pinch of salt

Step-by-Step Preparation Method

Step 1: Preheat and Prepare

1. Preheat your oven to 350°F (175°C).
2. Line a 12-cup muffin tin with paper cupcake liners.
3. Set out all ingredients to reach room temperature for even mixing.

Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Set aside.

Step 3: Cream Butter and Sugar

1. In a large mixing bowl, use a hand or stand mixer to beat butter and sugar together until light and fluffy (about 2–3 minutes).
2. Scrape down the sides of the bowl occasionally.

Step 4: Add Eggs and Vanilla

1. Beat in the eggs, one at a time, mixing well after each addition.
2. Add vanilla bean seeds (or paste) and mix until fully incorporated.

Step 5: Combine Wet and Dry Ingredients

1. Add the dry ingredients to the butter mixture in three additions, alternating with milk and sour cream.
2. Begin and end with dry ingredients. Mix just until combined — do not overmix.

Step 6: Fill and Bake

1. Divide the batter evenly among the cupcake liners (about 2/3 full).
2. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
3. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 7: Make the Strawberry Buttercream

1. Puree fresh strawberries in a blender, then strain to remove seeds.
2. Beat softened butter on medium speed until creamy (about 1 minute).
3. Gradually add powdered sugar, 1 cup at a time, beating on low.
4. Add strawberry puree, vanilla extract, and salt.
5. Beat on medium-high for 2–3 minutes until fluffy and smooth. If too thin, add more sugar; if too thick, add a teaspoon of milk.

Step 8: Frost the Cupcakes

1. Once cupcakes are completely cooled, pipe or spread the strawberry buttercream on top.
2. Garnish with a small fresh strawberry slice, or a sprinkle of edible glitter for a festive touch.

How to Serve

Serve these cupcakes slightly chilled or at room temperature. They pair wonderfully with a cup of Earl Grey tea, cappuccino, or sparkling rosé.

For special occasions, display them on a tiered stand and garnish with edible flowers or mini white chocolate curls for an elegant presentation.

Recipe Tips

• Use real vanilla bean: It makes a world of difference in flavor and aroma.
• Room temperature ingredients create a smoother batter and more tender crumb.
• Don’t overmix the batter — it can make the cupcakes dense.
• Pure strawberry puree (not jam) ensures fresh flavor and natural color.
• Chill buttercream for 10 minutes before piping if your kitchen is warm.

Variations

1. Lemon Twist: Add 1 tbsp lemon zest to the cupcake batter and 1 tsp lemon juice to the buttercream for a fresh, citrusy note.
2. Chocolate Strawberry: Replace ¼ cup of flour with cocoa powder for chocolate cupcakes with strawberry frosting.
3. Vanilla Bean Raspberry: Use raspberry puree instead of strawberry for a tangier contrast.
4. Filled Cupcakes: Add a spoonful of strawberry jam in the center of each cupcake before baking for a sweet surprise inside.
5. Vegan Option: Substitute dairy butter and milk with vegan versions and use flaxseed eggs.

Freezing & Storage

• Storage: Store cupcakes (frosted or unfrosted) in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Freezing:
  • Unfrosted cupcakes: Wrap individually in plastic wrap and freeze for up to 2 months.
  • Frosted cupcakes: Freeze on a tray until solid, then wrap and freeze for up to 1 month.
  • Thaw overnight in the refrigerator, then bring to room temperature before serving.

Special Equipment Needed

• Electric hand mixer or stand mixer
• 12-cup muffin pan
• Cupcake liners
• Piping bag with star or round tip (optional)
• Fine-mesh strainer (for strawberry puree)
• Wire cooling rack

FAQ

Q1: Can I use vanilla extract instead of vanilla bean?
Yes, you can substitute 2 teaspoons of pure vanilla extract for one vanilla bean. However, the flavor and aroma will be slightly less intense.

Q2: Can I use frozen strawberries for the buttercream?
Absolutely! Just thaw and drain them before pureeing to prevent excess moisture.

Q3: My buttercream curdled — what should I do?
If it curdles, keep mixing on medium-high speed. It will usually come back together once the butter fully emulsifies.

Q4: Can I make these cupcakes gluten-free?
Yes! Use a 1:1 gluten-free all-purpose flour blend. The texture remains soft and moist.

Q5: Can I double the recipe?
Yes, this recipe doubles perfectly — just use two muffin pans and rotate them halfway through baking.

Conclusion

Vanilla Bean Cupcakes with Strawberry Buttercream are the perfect blend of classic flavor and fresh elegance. The delicate vanilla crumb and creamy strawberry frosting create a timeless dessert that never fails to impress. Whether it’s for a celebration or simply to treat yourself, this recipe embodies the joy of homemade baking — sweet, fragrant, and made with love.

Once you take a bite, you’ll understand why these cupcakes are truly irresistible — soft as clouds, bursting with real flavor, and absolutely beautiful to look at.