Strawberry Buttermilk Cupcakes

• 2-1/4 cups All-purpose Flour
• 1/2 cups Cake Flour
• 1 Tablespoon Baking Powder
• 1 teaspoon Salt
• 2-1/4 cups Sugar
• 2 teaspoons Vanilla Extract
• 1 cup Unsalted Butter, Softened
• 3 whole Eggs
• 1 whole Egg White
• 1 cup Buttermilk
• 2 cups Fresh Strawberries, Divided

1. First, sift together the flours, baking powder, and salt. Set aside. You might want to preheat your oven to about 350 degrees at this point.
2. Cream together the sugar, vanilla, and softened butter, until pale and fluffy. Then, add the eggs, one at a time, into the mixture. Make sure each egg is beaten into the butter/sugar before adding the next egg. (Did that sentence make sense? No idea.)
3. Next, mix in the flour in two batches, alternating with the buttermilk.
4. Now, you'll want to chop up about 1/2 of your strawberries. We'll use the rest for garnish. Fold the chopped berries into your batter. When it bakes up, it'll disperse fresh berries all through your cupcake!
5. Fill each cupcake tin about 3/4 of the way up, and bake for 20 to 25 minutes. Cool on a rack completely, about 30 minutes.
6. Top with your favorite frosting (I recommend a good cream cheese frosting with some berries thrown in). Garnish with remaining strawberries, then feel free to groan.

allpurpose, flour, baking powder, salt, sugar, vanilla, unsalted butter, eggs, egg white, buttermilk, fresh strawberries

Taken from tastykitchen.com/recipes/desserts/strawberry-buttermilk-cupcakes/ (may not work)