Vanilla Buttermilk Cupcakes with Strawberry Vanilla Butter Cream

These cupcakes are beyond dense.  They’re moist and rich and are best enjoyed with a tall glass of milk.  Recipe adapted from a Martha Stewart recipe – woman’s a genius.

The Strawberry butter cream will change your life.

raaaawberries - thanks for the picture Martha



  • 3 cups cake flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract

Strawberry Butter Cream:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 6 to 8 cups confectioners’ sugar (use what you need, you might use more or less)
  • 1/2 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup blended strawberries (more strawberries never killed anyone though…even out the consistency with more icing sugar)



Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. Combine flour, sugar, baking powder, and salt.  Add butter, mixing until just coated with flour.  Whisk together eggs, buttermilk, and vanilla.  Using an electric mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition.  Beat until ingredients are incorporated but do not over-beat! This will create dry cupcakes (not that that’s even possible with the amount of buttermilk in this recipe…).  Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

Transfer to a wire rack to cool completely. Once cupcakes have cooled?

Frost ’em.  Eat ’em.

Butter Cream:

About as simple as they come!  Blend strawberries, set aside.   With an electric mixer cream butter until smooth and creamy.  Add sugar, milk, strawberries and vanilla; mix until light and fluffy.

Pretty, ammiright?


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