Source: Made by Melissa
2 1/2 cups cake flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup unsalted butter
1 1/2 cups sugar
1/3 cup buttermilk
1/4 cup oil
1 tsp. vanilla extract
2 cups chopped strawberries
Preheat the oven to 350°. Line cupcake pans with paper liners.
Sift flour, salt and baking soda into a medium bowl. Set aside. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time until combined. Add buttermilk, oil and vanilla and beat until combined. Add flour mixture and stir until just combined. Fold in chopped strawberries. Fill cupcake wells ¾ full with batter. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Strawberry Cream Cheese Frosting
1/2 cup strawberries
8 oz. cream cheese, at room temperature
1 1/2 sticks unsalted butter, at room temperature
1 3/4 cups powdered sugar, sifted
1/2 tsp. lemon juice
1 tbsp. vanilla
For the frosting, puree strawberries in food processor. Strain through a mesh sieve to remove seeds, and set aside. Beat the cream cheese and butter in the bowl of an electric mixer until smooth and fluffy, about 5 minutes. Add powdered sugar and mix until smooth. Add lemon juice, vanilla and strawberry puree. Adjust the amount of puree to achieve your desired consistency. Frost cupcakes when completely cool. * I used the Wilton 1M tip to pipe a pretty swirl on top of these cupcakes.
Source: Annie’s Eats, who adapted it from Good Things Catered.