Strawberry Cupcakes with Vanilla Buttercream Icing

So this weekend was my bestie’s little girl, Stella Rae’s second birthday. Jill has a vintage clothing and decor business, and we blog together at, so birthday’s around here are no simple affair. I made her some pretty cute circus themed cupcakes last year, so I was excited to try something new this year. The theme was Tea for Two, so I decided to try out decorating with piping bags. I ordered some Wilton tips, and figured what the hell….they’ll either turn out great OR I can sneak around to Hey Cupcake if catastrophe strikes. And I gotta say….fucking nailed it! I had found an inspiration pic on pinterest but I ended up totally free styling them. They tasted great and I had the best time doing them. Below are the recipe’s I used for the Strawberry cake and Vanilla Buttercream frosting. I used Wilton Gel primary colors to color the icing. Unfortunately I can’t tell ya exactly how I did the decorating, basically just played with the different tips (insert inappropriate joke) and had fun with it. So put on some good tunes and let your imagination go and have fun! I listened to the new Jack White album. “My veins are blue and connected, and every single bone in my brain is electric”….

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• For the cake
• 4 1/2 cups cake flour
• 3 cups sugar
• 5 1/4 tsp baking powder
• 3/4 tsp salt
• 3 sticks unsalted butter, at room temperature
• 1 1/2 cups pureed frozen strawberries
• 8 egg whites
• 2/3 cup almond milk or lowfat milk

1. Preheat the oven to 350.  Line cupcake tins with liners.
2. Put the flour, sugar, baking powder, and salt in a large mixer bowl. With the mixer on low speed, blend for 30 seconds.  Add the butter and strawberry puree and mix to blend.  Raise the speed to medium and beat until light and fluffy, about 2 to 3 minutes.  The batter will resemble strawberry ice cream at this point.
3. In another large bowl, whisk together the egg whites, and milk.  Add the whites to the batter in two or three additions, scraping down the sides of the bowl and mixing only to incorporate after each addition.  Divide the batter among the cupcake liners, filling until 3/4 full.
4. Bake the cupcakes for 15-20 minutes or until a toothpick inserted comes out clean.  Let sit in tin for five minutes, then move to wire rack to cool completely, about 1 hour. I didn’t have a wire rack, so I used a sushi matt and skillet with raised ridges-thanks internet for the suggestion!  Make sure that your cupcakes have cooled for awhile before decorating them.  You want them to set so you don’t get crumbs in the frosting and so the frosting doesn’t melt on them.


For the frosting I did Vanilla Buttercream.  Buttercream is best for decorating using piping bags.- I made 2 batches of this and it was just the right amount for decorating about 30 cupcakes.  Make sure that the icing is stiff, add more sugar if it turns out a little too soft.

• 1 cup butter, softened
• 3 1/2 cups confectioners’ sugar
• 1 teaspoon milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
1. In a bowl combine butter, sugar and salt. Beat till blended.
2. Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.

I divided this into separate bowls and then added the gel color (you don’t need much of this) then just spoon it into your piping bags and let the fun begin!

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Posted: Wednesday, August 27th, 2014 @ 1:33 am
Categories: My Random Life, Yumm Yumm Come Get Some.
Tags: , , , , , , , , , , , .
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One Response to “Strawberry Cupcakes with Vanilla Buttercream Icing”

  1. Stella Rae Vintage » Blog Archive » Tea for Two Says:

    […] birthday without a cupcake or two. Anna made the cupcakes and decorated them by hand. Check out the recipes here. Stella Rae loved the bright colored Butter Cream flowers so much she ate them one by one after […]

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