These cupcakes are light as a cloud and the strawberries are bright and sweet. The simple vanilla buttercream is the perfect complement to the fruity and buttery cakes. Enjoy!
- 1 1/2 cups of all-purpose flour
- 1 1/2 cups of cake flour
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 2 sticks of unsalted butter, at room temperature
- 1 1/4 cups of sugar
- 4 eggs, at room temperature
- 2 teaspoons of vanilla extract
- 1 1/4 cups of whole milk
- 2 cups of strawberries, chopped
- 4 sticks of unsalted butter, at room temperature
- 8 cups of confectioner’s sugar, sifted
- 2 tsp vanilla
- pinch of salt
Preheat your oven to 350° F.
In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder and salt. Set aside.
Next, in the bowl of a stand-mixer, cream together the butter and the sugar for about four minutes, until light and fluffy.
Add the eggs in one at a time, mixing to combine and scraping down the sides of the bowl after each addition. Add the vanilla.
With the mixer on low, add in one third of the dry ingredient mixture. Follow it with one half of the milk.
Add the second third of the flour mixture and final half of the milk, mixing to combine after each addition. Add the final third of dry ingredients and mix until just combined.
Fold in the chopped strawberries until evenly distributed through the batter.
Fill lined muffin tins three-quarters of the way full with batter. Transfer the cupcakes to the oven and bake for 25 minutes, rotating the pans halfway through the baking time. When the cupcakes are slightly golden around the edges and a cake tester or toothpick comes out cleanly, the cakes are done. Let cool completely.
While the cupcakes are cooling, make the frosting. Cream the butter in the bowl of a stand-mixer on low speed, while slowly adding the confectioner’s sugar. Once all the sugar is in, add the vanilla and the salt. Mix to combine.
Frost the cupcakes and top with a sliced strawberry for garnish. Enjoy!