Moist vanilla cupcakes topped with swirls of pink strawberry buttercream and colorful sprinkles — classic, nostalgic, and impossible to resist.
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Ingredients:
For the cupcakes: • 1 1/2 cups all-purpose flour • 1 1/2 tsp baking powder • 1/4 tsp salt • 1/2 cup unsalted butter (room temp) • 3/4 cup sugar • 2 large eggs • 1 tsp vanilla extract • 1/2 cup whole milk
For the strawberry buttercream: • 1/2 cup unsalted butter (room temp) • 1 1/2 cups powdered sugar • 2 tbsp strawberry puree or jam • 1/2 tsp vanilla extract • Pinch of salt • Sprinkles (optional)
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Instructions: 1. Preheat oven to 350°F (175°C) and line a cupcake tray with 12 liners. 2. Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. 3. Mix dry ingredients and add to wet ingredients, alternating with milk. Mix just until combined. 4. Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely. 5. Make frosting: Beat butter until fluffy. Add powdered sugar, strawberry puree, vanilla, and salt. Beat until smooth and pipe onto cooled cupcakes. 6. Decorate with sprinkles and enjoy!
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