I saw this beautiful cupcakes on Cooking Classy and couldn’t get them out of my mind until I finally made them. This was also my first use of these baking cups instead of liners. The cupcake is a little narrower and taller than a standard cupcake tin, and the cup doesn’t stick to the cupcake so it is easy to eat.
Servings: 24 cupcake
Fresh
3 cups strawberries
1-1/2 cups (3 sticks) butter, divided
4 eggs
1 cup milk
1/4 cup heavy cream
Pantry
2-1/4 cups all-purpose flour
1/4 cup cornstarch
2-1/2 tsp. baking powder
1/2 tsp. salt
1-3/4 cups granulated sugar, divided
1/2 cup vegetable oil
2-1/2 tsp. vanilla extract
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