Easy Vanilla Cupcake Recipe with Berry Buttercream

Hello, bakers! This easy vanilla cupcake recipe is your ticket to fluffy, delicious cupcakes topped with vibrant berry buttercream. These cupcakes are a crowd-pleaser for birthdays, showers, or just because you’re craving something sweet. With a touch of strawberry emulsion and simple pipped frosting, this recipe is your new go-to. Let’s get baking!

Why You’ll Love These Vanilla Cupcakes with Berry Buttercream

If there’s one dessert that never goes out of style, it’s a classic vanilla cupcake. These little gems are tender, moist, and bursting with vanilla flavor, thanks to a few key ingredients like sour cream and pure vanilla extract. The star of the show, though, is the berry buttercream—made with a fresh berry puree and a hint of strawberry emulsion for an extra punch of flavor. Here’s why this recipe will steal your heart:

• Perfect Texture: The cupcakes are soft and fluffy, with just the right crumb.
• Versatile Frosting: The berry buttercream is customizable with your favorite berries—raspberries, strawberries, blackberries, or a mix!
• Easy to Make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
• Gorgeous Presentation: Piping with a Wilton 1M tip gives these cupcakes bakery-worthy swirls.

Whether you’re baking for a party or a cozy night in, these cupcakes are guaranteed to impress. Ready to whip them up? Let’s break it down!

Baking Tips

• Room Temperature Ingredients: This is non-negotiable for smooth batter and fluffy cupcakes. Set out your butter, eggs, milk, and sour cream about an hour before baking.
• Berry Puree Hack: Frozen berries work just as well as fresh—thaw them first to make blending easier. You can mix raspberries, strawberries, and blackberries for a complex flavor, or stick to one type.
• Strawberry Emulsion: Adding ¼ tsp of strawberry emulsion intensifies the berry flavor without adding extra liquid. You can buy it at Hobby Lobby.
• Piping Perfection: I used Wilton 1M tip for these beauties. Practice on parchment paper or the bottom of the plate first if you’re new to piping!
• Make Ahead: Bake the cupcakes a day ahead and store in an airtight container at room temperature. Frost them the day of serving for the freshest look.

Storage and Freezing Instructions

• Storing: Keep frosted cupcakes in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Bring to room temperature before serving for the best texture.
• Freezing: My unfrosted cupcakes freeze beautifully! Wrap each cooled cupcake in plastic wrap, then place in a freezer-safe bag for up to 3 months. Thaw at room temperature before frosting. The buttercream can also be frozen for up to 3 months—thaw in the fridge and re-whip before using.

Recipe Variations and Substitutions

• Single Berry Buttercream: Prefer raspberries or strawberries? Use just one type of berry for the puree.
• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend.
• Dairy-Free: Use plant-based butter, milk, and a dairy-free sour cream alternative. The texture may vary slightly.
• Mini Cupcakes: Use a mini muffin tin and reduce baking time to 10-12 minutes. This recipe makes about 36 mini cupcakes.

Let’s Bake This Easy Vanilla Cupcake RecipeTogether!

These cupcakes and berry buttercream are a love letter to simple, joyful baking. The fluffy vanilla base paired with that vibrant, berry-packed frosting makes every bite a delight. The berry buttercream is so light and flavorful. Plus you’ll have enough to pipe a generous amount of berry buttercream-I highly recommend the swirls. If you’re looking for another fruit dessert to make this spring and summer, check out my Pineapple Upside-Down Cake or my Classic 2-Tier Carrot Cake.

Have you tried making my easy vanilla cupcake recipe yet? Let me know in the comments how it turned out, or share your favorite cupcake decorating tips! If you’re on Instagram, tag me with your cupcake creations—I’d love to see those swirls. Happy baking, friends!

Easy Vanilla Cupcake Recipe with Berry Buttercream

Print Recipe

5 from 5 votes

Prep Time:20 minutes mins

Cook Time:20 minutes mins

Cooling:20 minutes mins

Total Time:40 minutes mins

Servings: 12 cupcakes

Cook ModePrevent your screen from going dark

Ingredients

Vanilla Cupcakes:

• 1 ½ cups all-purpose flour, spooned and leveled 190 g
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup salted butter, softened 115 g
• ¾ cup granulated sugar 150 g
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• ½ cup milk, room temperature 120 g
• ¼ cup sour cream, room temperature 60 g

Berry Buttercream:

• 1 cup psalted butter, softened 225 g
• 3 ½ cups powdered sugar, sifted 420 g
• ¼ cup mixed berry puree (from ¾ cup fresh or frozen berries, blended and strained) 60 g
• ¼ tsp strawberry emulsion
• 1 tsp vanilla extract
• ⅛ salt
• 1-2 Tbsp heavy cream optional, for consistency

Instructions

For the Vanilla Cupcakes:

• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
• Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
• With the mixer on low speed, add half the dry ingredients, followed by the milk and sour cream, then the remaining dry ingredients. Mix until just combined—do not overmix.
• Divide batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
• Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.

For the Berry Buttercream:

• Blend ¾ cup fresh or thawed frozen berries until smooth. Strain through a fine mesh sieve to remove seeds, measuring out ¼ cup puree.
• In a large bowl, beat softened butter on medium speed until creamy, about 1–2 minutes.
• Gradually add sifted powdered sugar, 1 cup at a time, mixing on low until combined.
• Add berry puree, strawberry emulsion, vanilla extract, and a pinch of salt. Beat on high speed for 2–3 minutes until light and fluffy.
• If needed, adjust consistency: add 1–2 tbsp heavy cream for a softer frosting or more powdered sugar (¼ cup at a time) if too thin.
• Transfer buttercream to a piping bag fitted with a Wilton 1M tip. Pipe swirls onto cooled cupcakes, starting from the outside and spiraling inward.

Notes

• Room Temperature Ingredients: Use room-temperature butter, eggs, milk, and sour cream for a smooth batter and frosting.
• Berry Puree: Fresh or frozen (thawed) berries work well. Mix raspberries, strawberries, or blackberries, or use one type for a specific flavor.
• Strawberry Emulsion: The ¼ tsp of strawberry emulsion boosts berry flavor without adding liquid. Available at baking supply stores or online.
• Piping Tip: The Wilton 1M tip creates professional rosette swirls. Practice on parchment if new to piping.
• Storage: Store frosted cupcakes in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Bring to room temperature before serving.
• Freezing: Freeze unfrosted cupcakes wrapped in plastic wrap in a freezer-safe bag for up to 3 months. Thaw at room temperature before frosting. Buttercream can be frozen for 3 months; thaw in the fridge and re-whip.

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