I can’t stand faux strawberry flava – but fresh strawberries, now those I can always get behind.

1 stick butter, softened
1 cup sugar
2 eggs
1-1/2 cups cake flour
1 teaspoon baking powder
pinch of salt
1/3 cup milk
1-1/2 teaspoons vanilla
1-1/2 cups FRESH strawberries, chopped

Preheat oven to 350 degrees. Prep a cupcake pan with liners.

In the bowl of an electric mixer, cream the butter and sugar until fluffy. Add the eggs and the vanilla.

In a separate bowl whisk together the flour, baking powder and salt.

Add the dry ingredients to the butter mixture, alternating with the milk. Fold in the strawberries.

Fill cupcake cups 3/4 full, bake 15-20+ minutes depending on your oven, until you get that lovely clean toothpick. Cool, and frost. Makes 12 cupcakes.

I used a chocolate frosting, and poked strawberry pocky sticks inside to reveal what kind of cake was under there. I also made a batch of my “Fauxstess” cupcakes to go with them. Sorry, they were eaten before I could take a pic of the insides!

strawberry cupcakes