Yield: about 18 cupcakes

Ingredients

  • 2 ½ cups cake flour
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • ½ cup unsalted butter
  • 1 ½ cups sugar
  • 2 eggs
  • 1/3 cup buttermilk
  • ¼ cup oil
  • 1 tsp. vanilla extract
  • 2 cups chopped strawberries
  • ½ c. strawberries
  • 8 oz. cream cheese, at room temperature
  • 1 ½ sticks unsalted butter, at room temperature
  • 1 ¾ cups powdered sugar, sifted
  • ½ tsp. lemon juice
  • 1 tbsp. vanilla
  • step 1: HideShow Images

    Preheat the oven to 350°. Line cupcake pans with paper liners.

  • step 2: HideShow Images

    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.

  • step 3: HideShow Images

    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.