Strawberry Cupcakes 2-3/4 C. flour 1 Tbsp. cornstarch 1 Tbsp. baking powder 1 tsp. salt 1 C. butter, at room temperature 2-1/4 C. sugar 1-1/2 tsp. pure vanilla extract 3 large eggs plus 1 large egg white 1 cup buttermilk 2½ cups finely diced strawberries Preheat your oven to 350 degrees. Line two muffin tins with paper liners and set aside. Whisk together the flour, cornstarch, baking powder, and salt in a small bowl. Set aside. Cream together the butter and sugar. Add your vanilla and eggs + white, one at a time. Mix until fully incorporated. Slowly stir in the flour mixture and buttermilk. Fold in the strawberries. Fill each cup 3/4 full with batter. Bake for 25 minutes, or until a toothpick comes out clean. Cool completely then top with your favorite frosting!