This easy recipe features a light and tender vanilla cake with bits of fresh strawberries, topped with a fluffy fresh strawberry buttercream frosting!
You'll only need a few simple ingredients to make this easy recipe, so let's round them up and get started!
In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla.
Add the sugar and whisk to combine.
Add the flour, baking powder, and salt. Mix until just combined.
Now, gently fold in the fresh, diced strawberries.
Divide the cake batter evenly between the 12 wells of the prepared tin, and bake for 18-20 minutes.
Remove from oven and let cool for 10 minutes. Then remove from pan and let cool completely.
Place diced strawberries and lemon juice in a food processor and pulse until they form a smooth puree.
Strain strawberry sauce through a fine mesh sieve, extracting as much juice as possible. Discard the seeds.
Beat together the butter, powdered sugar, strawberry puree, and vanilla extract until lght and fluffy.
Frost the cooled cupcakes with the buttercream using a piping bag or offset spatula.
Store any leftover cupcakes in an airtight container in the fridge for up to 3 days.