Ingredients
1cupall-purpose flour,plus 2 tbsp
2tbspcornstarch
1¼tspbaking powder
¼tspsalt
¾cupgranulated sugar
2large eggs,at room temperature
1¼tspvanilla extract
¼cupbutter,melted and cooled slightly
¼cupvegetable oil
½cupwhole milk,at room temperature
strawberry buttercream frosting
12smallsmall strawberries,fresh, or strawberry slices, for decoration
Preparation
Preheat the oven to 350 degrees F.
In a mixing bowl, whisk together the flour, cornstarch, baking powder and salt for 30 seconds. Set aside.
In a separate large mixing bowl, use an electric hand mixer set on medium-high speed.
Whip together the eggs, sugar and vanilla for 3 minutes until the mixture is very pale, fluffy and thickened slightly.
Mix in the melted butter and vegetable oil.
Working in three separate batches, beginning and ending with flour, add ⅓ of the flour mixture followed by ½ of the milk, blending until well combined after each addition.
Pour the batter into 12 paper lined muffin cups, filling each cup ⅔ full.
Bake in the oven for 19 to 22 minutes, until a toothpick inserted into center of cupcake comes out clean. Cool completely on a wire rack.
Frost the cupcakes with strawberry buttercream frosting, then top with a small whole fresh strawberry or fresh strawberry slices.
Serve, and enjoy!
