Ingredients
Scale
FOR THE BATTER:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 eggs, room temperature
- 1 ½ cups sugar, white granulated
- 3 teaspoons pure vanilla extract
- 1 cup cooking oil, vegetable or canola
- 1 cup buttermilk
- 10 strawberries (for puree)
FOR THE FROSTING:
- 1 cup (2 sticks) unsalted butter, softened
- 6–8 cups powdered sugar, depending on consistency wanted
- 10 medium strawberries (for frosting)
- 2–4 tablespoons milk, half-and-half or heavy cream, depending on consistency
Instructions
- Preheat oven to 350 degrees and fill pan with cupcake liners.
- Cut 10 strawberries into pieces and add to small saucepan.
- Chop the remaining 10 strawberries finely.
- Cook on medium low until strawberries break down and turn to puree. You may need to use a masher depending on how ripe the strawberries are.
- Divide in half and place small bowls in refrigerator to chill.
- Divide in half – part for cupcakes and part for frosting.
FOR THE BATTER:
- Whisk together flour, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl, beat eggs until light.
- Gradually add sugar beating about 30 seconds until well combined.
- Add oil and vanilla, beat well.
- Gradually add dry ingredients, alternating with buttermilk. Starting and stopping with dry ingredients.
- Beat until well combined. Batter will be thin.
- Fold in strawberry puree and ½ cup diced strawberries.
- Divide into cupcakes liners, until 3/4 full.
- Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean
- Cool completely and frost with strawberry frosting.
FOR STRAWBERRY FROSTING:
- Add butter to large bowl or mixing bowl for stand mixer, beat until smooth and creamy.
- Gradually add powdered sugar, alternating with milk.
- Fold in strawberry puree and the diced strawberries.
Nutrition
- Serving Size: 1
