Vanilla Bean Cupcakes with Strawberry Frosting
41 Minutes
20 Minutes Prep
21 Minutes Cook
6 Cupcakes
A light, fluffy vanilla bean cupcake, topped with tons of luscious strawberry frosting.
Ingredients
Vanilla Bean Cupcakes
- 1/2 cup + 2 tablespoons all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, softened
- 1/3 cup granulated sugar
- 2 tablespoons sour cream
- 3 tablespoons whole milk
- 1 egg
- 1 1/2 teaspoons vanilla bean paste
Strawberries and Cream Frosting
- 6 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 4 tablespoons Pennsylvania Dutch Strawberries & Cream Liqueur
- 1/2 tablespoon freeze-dried strawberries, crushed
- 1/2 teaspoon vanilla extract
- Pinch of salt
How to make it
- Preheat the oven to 350°F. Line a cupcake pan with 6 cupcake liners and set aside.
- Cream together the softened butter and granulated sugar until light and fluffy. Add in the egg, sour cream, milk, and vanilla bean paste. Mix until combined.
- Sift in the all-purpose flour, baking powder, and salt. Gently whisk or fold the ingredients together until the cupcake batter is smooth. Pour batter evenly in the 6 cupcake liners.
- Pop into the preheated oven and bake for 20-21 minutes. Once done baking, remove from the oven, allow to cool for 2-3 minutes, then transfer cupcakes to a cooling rack to cool completely.
- Making the Frosting
- To make the frosting, start by creaming the 6 tablespoons of unsalted butter for about 2 minutes until fluffy. Add in the vanilla extract and crushed freeze-dried strawberries. Gradually add in the powdered sugar and pinch of salt until combined.
- Slowly add in the Pennsylvania Dutch Strawberries & Cream Liqueur. If can add a little less or a little more, depending on your desired consistency. Once added, continue mixing the frosting for another 1-2 minutes.
- Pipe or spread the frosting on the cooled cupcakes. Garnish with fresh strawberries, if desired. Enjoy!
