Light and Fluffy Fresh Strawberry Cupcakes
These light and fluffy cupcakes have fresh strawberries folded into the batter and pair perfectly with our fresh strawberry buttercream!
- 60 grams unsalted butter
- 150 grams granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 1/2 tablespoons canola oil
- 1/4 cup buttermilk
- 1 teaspoon clear vanilla extract
- 123 grams cake flour
- 3/4 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 cup fresh strawberrie (diced)
- fresh strawberry buttercream (optional)
Preheat oven to 350F
Line 10 holes of a cupcake pan and set aside
In a large bowl cream butter and sugar until light and fluffy, 3-5 minutes
Add whole egg and beat until combined
Add egg yolk and beat until combined
With the mixer on low speed, stream in the canola oil toward the center of the bowl. Then turn the mixer to high and beat for 4-6 minutes until white, light and fluffy
In a small container mix the buttermilk and vanilla extractÂ
With the mixer on low, slowly stream in the buttermilk mixture a little at a time until fully combined
In a small bowl, mix the cake flour, baking powder and salt
Add dry ingredients to wet and mix until just combined. Do not over mix
Fold in the diced strawberries until just combined
Divid the batter between the 10 lined cupcake pan holes. Filling 2/3 full
Bake at 350FÂ for 25-30 minutes or until toothpick inserted into the center comes out clean
Let the cupcakes cool for 10 minutes in the pan before moving to a wire rack to finish cooling
If desired, once cool frost with fresh strawberry buttercream