Ingredients
Scale
Vanilla Cupcakes
- 1 1/4 cups (163g) all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 6 tbsp (84g) unsalted butter, room temperature
- 3/4 cup (155g) sugar
- 2 tbsp (30ml) vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1/2 cup plus 2 tbsp (150ml) milk
Strawberry Buttercream
- 1 cup freeze-dried strawberries
- 1 cup (224g) unsalted butter, room temperature
- 4 cups (460g) powdered sugar
- 3–4 tbsp (45-60ml) heavy cream
- 1/2 tsp vanilla extract
Chocolate Ganache
- 3 oz (85g) semi-sweet chocolate chips
- 1/4 cup (60ml) heavy whipping cream
Additional
- Sprinkles
- 12–14 cherries
Instructions
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.
- Combine flour, baking powder, and salt; set aside.
- Beat butter, sugar, oil, and vanilla until light and fluffy.
- Add eggs one at a time, mixing after each.
- Add half of dry ingredients; mix until mostly combined.
- Slowly add milk; mix until well combined.
- Add remaining dry ingredients; mix until smooth. Do not overmix.
- Fill liners 3/4 full and bake 15-18 minutes or until toothpick comes out clean. Cool completely.
- Make buttercream: grind freeze-dried strawberries to powder. Beat butter, half powdered sugar, and strawberry powder until smooth. Add 3 tbsp cream and vanilla; beat. Add remaining powdered sugar and additional cream to desired consistency.
- Pipe buttercream onto cupcakes.
- Make ganache: heat cream until boiling, pour over chocolate chips, let sit, then whisk until smooth. Cool 3-5 minutes.
- Drizzle ganache over buttercream, add sprinkles and cherries.
- Serve immediately or store in fridge. Best at room temperature within 3-4 days.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American