Vanilla Cupcakes with Strawberry Frosting
Let them eat cupcakes! | 12 cupcakes
Skip the grocery store bakery and whip up these delicious cupcakes from scratch. The best part? You don’t need any special baking tools—no stand mixer or cupcake pan required! (Cupcake cups, icing piping bag, and bragging rights are included.) With this dozen, the classic, fluffy vanilla cakes are topped with a sweet, jammy strawberry frosting. It’s the ultimate crowd-pleasing combo! You can even make decorating an interactive activity. This baking kit is about to be your new secret weapon. (Note: egg, milk, and unsalted butter not included.)
Nutrition values are representative of one cupcake.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
25 ounce
Vanilla Cupcake Kit with Strawberry Frosting
Nutrition Values
Instructions
Preheat oven to 350 degrees. Bring ½ cup unsalted butter to room temperature.
In a medium bowl, whisk together oil and sugar until combined. Whisk in vanilla and 1 egg until smooth. Wash and dry whisk.
In a second medium bowl, whisk together flour, baking powder, and salt. Slowly add flour mixture and ⅔ cup milk to the oil mixture, alternating dry ingredients and milk; stir until just combined.
Arrange the cupcake cups on the baking sheet. Divide batter evenly among cupcake cups, filling each just over half full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18-22 minutes. Let cool to room temperature.
Meanwhile, in a third medium bowl, beat softened butter with a hand mixer until pale, then slowly add confectioners’ sugar and food coloring. Beat for 2-3 minutes. Stir in strawberry jam and 1 tablespoon milk or water until smooth and creamy.
Fold the top of the piping bag over your hand to form a cuff; add frosting. Unfold bag and twist to close. Snip about 1 inch off the tip of the bag; push frosting down to the tip of the bag. Evenly pipe frosting onto cupcakes.