Strawberry Shortcake Cupcakes

Ingredients

• 1 cup + 2 Tbsp all-purpose flour
• 2 Tbsp cornstarch
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 1/4 tsp vanilla extract
• 1/4 cup butter, melted and cooled slightly
• 1/4 cup vegetable oil
• 1/2 cup whole milk, at room temperature
• 1 recipe Strawberry Buttercream Frosting
• 12 small fresh strawberries or strawberry slices, for decoration

Directions

1. Heat the oven to 350 degrees F. Whisk the flour, cornstarch, baking powder and salt together in a mixing bowl for 30 seconds, then set the bowl aside.
2. In a separate large mixing bowl, use an electric hand mixer on medium-high speed to beat the eggs, sugar and vanilla until the mixture looks very pale, fluffy and slightly thick, about 3 minutes.
3. Add the melted butter along with the vegetable oil, and mix until incorporated.
4. Work in 3 rounds with the flour mixture, beginning and ending with it: mix in 1/3 of the flour mixture, then 1/2 of the milk, blending well after each addition.
5. Divide the batter among 12 paper-lined muffin cups, filling each one 2/3 full.
6. Bake in the heated oven for 19 – 22 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
7. Set the cupcakes on a wire rack until they are completely cool, then frost with Strawberry Buttercream Frosting and finish with a small whole fresh strawberry or fresh strawberry slices.