These super moist vanilla cupcakes with strawberry fluff buttercream are absolutely amazing. And with a jar of strawberry fluff, the buttercream icing sends them over the edge a bit more!
Between cooking and baking, I would say I love baking juuuuuust a little bit more. Don’t get me wrong, I love to cook up a good meal but there’s something about baking that’s just a little more intriguing. Baking is most definitely a science. One little error with ingredients and it could ruin your baked good.
When I was going through a very hard and difficult time in my life, I would often bake. Cookies, pies, cakes, cupcakes- literally anything just to get my mind off of things. During this time I developed a real love for baking cupcakes. I would make all kinds of cupcakes, so much so that I became known for my cupcakes. And when work potlucks came around, everyone volunteered me to bring the baked goods. Other than them being so stinkin’ cute, I love the various ways you can make them and the individual portion size.
While in one of my favorite stores, World Market, I stumbled across a jar of strawberry fluff. I didn’t know what the hell I was gonna do with it but I knew I needed it. Do you ever feel like that in a store? Like you seriously don’t know why you picked up something but you just know you want it in your cart. That’s how I feel almost every time I go into World Market or Target. Ugh. The struggle is too real.
But back to this jar of strawberry fluff.
It’s been hanging out amongst the plethora of baking supplies I hoard, I mean, have. I would walk past it and flirt with it but I still didn’t know what to do with it. Then it hit me.
I immediately thought the perfect base to strawberry fluff buttercream frosting would be a vanilla bean cupcake. Even though I’m married to chocolate cupcakes forever, vanilla bean cupcakes are definitely my side piece, ha!
This vanilla bean cupcake is super tender, moist, and has all that vanilla-y flavor that you look for in a vanilla cupcake. I believe the whole milk and sour cream add into the richness of this cupcake and give it richness and decadence.
The strawberry fluff frosting whips up together with ease. For this particular recipe, I use a basic buttercream frosting with whipped butter, powdered sugar, vanilla extract, and a touch of heavy cream. If you prefer a basic buttercream frosting, you can simply stop here and frost your cooled cupcakes.
If you’re a rebel, add in that jar of strawberry fluff to the basic buttercream and a tiny drop of red food coloring to get that pretty pink color.
Instead of piping the frosting onto the cupcakes, I used a small ice cream scoop to top these beauties. I personally love the look and ease of this method vs piped frosting. I’ve also topped each cupcake with a slice of freeze-dried strawberries as a garnish. Fresh strawberries could work too but they may make your icing watery and runny.
These cupcakes are:
- Super moist
- Bursting with vanilla flavor
- Subtly sweet
- 1⅔ cups all-purpose flour
- ¼ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup granulated sugar
- 3 large egg whites
- 2 tsp pure vanilla extract
- 1 tsp vanilla bean paste
- ½ cup unsalted butter, softened to room temp.
- ½ cup full-fat sour cream
- ½ cup whole milk
- 2 sticks, unsalted butter, softened to room temp.
- 4 cups powdered sugar
- ¼ cup heavy cream
- 2 tsp pure vanilla extract
- 1 7.5 oz jar strawberry marshmallow fluff
- Optional: freeze-dried strawberries to top cupcakes/ 2 drops red food coloring to tint frosting
- Preheat the oven to 350°F.
- Line a 12-cup muffin pan with cupcake liners.This recipe makes about 15 cupcakes, so if you have another pan, use 3 more cupcakes liners or bake in batches. Set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or standing mixer with the paddle attachment, beat the butter on high speed until smooth and creamy.
- Gradually add in sugar and beat until fully creamed together. Scrape down mixture in bowl if needed.
- Add in egg whites, vanilla extract, and vanilla bean paste.
- On medium speed, beat in sour cream. Remember to scrape down sides of bowl if needed to fully incorporate all ingredients.
- On low speed, add the dry ingredients until just incorporated.
- Slowly add milk until just combined. Be careful not to overmix.
- Pour batter or spoon into cupcake liners. Tip- I use an ice cream scoop to ensure each cupcake is evenly distributed.
- Bake for 20-22 minutes.
- Allow cupcakes to cool completely before frosting.
- Make the frosting; Using a handheld or stand mixer with a paddle attachment, beat the butter on medium speed until smooth and creamy.
- Add in powdered sugar slowly to prevent powdered sugar flying everywhere. Add in heavy cream.
- Add in strawberry marshmallow fluff and beat for 1-2 more minutes.
- Frost cooled cupcakes. I used an ice cream scoop to simply top frosting onto the cupcakes but feel free to use an icing knife.