Fresh strawberries go in the batter and the pretty pink frosting for these crowd-pleasing cupcakes. Save the smallest ones for the garnish.
Ingredients
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2 ¾ cups all-purpose flour
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½ cup cake flour (not self-rising)
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1 tablespoon baking powder
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1 teaspoon salt
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8 ounces (2 sticks) unsalted butter, softened
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2 ¼ cups sugar
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3 large eggs
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1 large egg white
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1 cup whole milk
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1 ½ teaspoons pure vanilla extract
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2 cups finely chopped strawberries, plus small strawberries for garnish
Directions
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Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs and white, 1 at a time, beating after each addition.
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Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Stir chopped strawberries into batter. Divide batter among muffin cups, filling each 2/3 full.
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Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days, unless otherwise noted.) Once cupcakes are cool, frost tops with strawberry buttercream. Frosted cupcakes will keep, covered and refrigerated, for up to 2 days. Top with a strawberry just before serving.
Con Poulos