Strawberry Cupcakes with Strawberry Buttercream Froting

By marlabeth19

Ingredients

• For cupcakes:
• 2 3/4 cups all-purpose flour
• 1/2 cup cake flour (not self-rising)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 8 ounces (2 sticks) unsalted butter, softened
• 2 1/4 cups sugar
• 3 large eggs
• 1 large egg white
• 1 cup whole milk
• 1 1/2 teaspoons pure vanilla extract
• 2 cups finely chopped strawberries
• Small strawberries, for garnish
• For Frosting:
• 1 cup butter, softened
• 2 (16-oz.) packages powdered sugar
• 1 c. finely chopped strawberries

Preparation

Step 1

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, 1 at a time, beating after each addition.
Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with milk mixture and ending with dry ingredients. Stir chopped strawberries into batter. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.

Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. 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.
For the frosting:
Beat butter at medium speed with an electric mixer 20 seconds or until fluffy. Add powdered sugar and chopped strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)