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Vanilla Bean Cupcakes with Fresh Strawberry Buttercream

October 16, 2017 | By Jeremy Scheck | 2 Comments

Vanilla Bean Cupcakes with Fresh Strawberry Buttercream
Processed with VSCO with a8 preset
Vanilla Bean Cupcakes with Fresh Strawberry Buttercream
Processed with VSCO with a8 preset

Delicate cake speckled with vanilla seeds, topped with a fresh, not-too-sweet American buttercream—these are my all time favorite cupcakes. This recipe combines two ASB Basics recipes, my Perfect Vanilla Cupcake recipe and my American Buttercream Recipe. I love the fresh strawberry flavor; you don’t see this too often!

For the cupcakes:Adapted, improved, and simplified from

Yield: 18-20

Vanilla Bean Cupcakes with Fresh Strawberry Buttercream


  • 1 cup (225g) granulated sugar (or vanilla sugar)
  • 1 1/3 cups (175g) cake flour (not self rising)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp coarse salt
  • 1/4 cup (57g) unsalted butter at room temperature
  • 2 eggs
  • 1/3 cup (75g) full fat greek yogurt
  • 1/4 cup (60ml) vegetable oil (I use canola)
  • 1 tbsp vanilla extract or paste
  • 2/3 cup (160ml) whole milk


  1. Preheat the oven to 350° F.
  2. Prepare muffin tins. Line with cupcake liners or grease enough wells for 18-20 cupcakes.
  3. In your bowl, mix together the flour, baking powder, baking soda, salt, and sugar.
  4. Mix in softened butter until it is in tiny crumbs well dispersed in the flour mixture.
  5. Pour in the oil, eggs, yogurt, and vanilla. Beat until incorporated.
  6. Pour in the milk and mix until smooth. The batter should be quite thin.
  7. Fill cupcake liners half to two-thirds of the way up.
  8. Bake for 14-20 minutes, or until the cupcakes spring back when lightly pressed. Keep in mind that all ovens are different, so baking times may vary.
  9. Cool in the tin for 15 mins, and then take the cupcakes out and cool completely on the rack before icing.

Strawberry Buttercream


  • Heavy Cream (a 1-6ish tbsp to taste)
  • 2-4 oz pureed fresh strawberries
  • One 1lb package, 4 cups (454g) confectioner's/powdered/icing sugar
  • 1 cup, 2 sticks (226g) unsalted butter at room temperature


  1. In the bowl of an electric stand mixer fitted with the whisk attachment or using hand beaters (your arm will get a workout), place your room temperature butter. Beat the butter on high speed for 5 minutes, scraping down the sides and bottom of the bowl occasionally. This is the most important step for silky buttercream, because you're whipping all the air into the butter. After five minutes, your butter should about double in volume and become lighter in color.
  2. Add in all the powdered sugar. Mix it in starting on low (you don't want a face full of powdered sugar) and work your way back up to high. Your icing might look crumbly after you add the sugar, but beat for a minute or two until it is completely combined.
  3. Add in 2-4 ounces of purreed fresh strawberries, until the icing is lightly pink. Scrape down the bowl and beat on high speed for 2 minutes.
  4. Add a few tablespoons of cream. This will help keep the icing from breaking. Beat another two minutes.
  5. Use a piping bag to ice your cupcakes, or spread it on with a knife.

Add a Comment


  1. I made these for my friends birthday lately, so yummy! Moist and light, so perfect. I have searched for a good cupcake recipe for many years, and this is the best one by far.

  2. So tasty. This is my go-to recipe for cupcakes. The first time I made them I was surprised that I liked them so much since I am more of a chocolate cupcake person. I add a little more strawberry puree to the frosting and a little more heavy cream and it turns out delightful. Honestly the best cupcake recipe out there. (:

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