Strawberry Cupcakes

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Line standard muffin tins with paper liners.
3. 3
   Sift together both flours, baking powder, and salt.
4. 4
   With an electric mixer on medium-high speed, cream butter, sugar, and vanilla until pale and fluffy.
5. 5
   Add whole eggs and the white, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
6. 6
   Reduce speed to low.
7. 7
   Add flour mixture in two batches, alternating with the milk, and beating until well combined.
8. 8
   Fold in chopped strawberries by hand.
9. 9
   Divide batter evenly among lined cups, filling each three-quarters full.
10. 10
    Bake, rotating tins halfway through, until golden and a cake tester inserted in centers comes out clean, 25 to 30 minutes.
11. 11
    Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto rack and let cool completely.
12. 12
    Cupcakes can be stored up to 1 day at room temperature in airtight containers.
13. 13
    To finish, fill a pastry bag fitted with a large open-star tip (Ateco #826 or Wilton #8B) with buttercream.
14. 14
    Pipe buttercream onto each cupcake, swirling tip and releasing as you pull up to form a peak.
15. 15
    Just before serving, thinly slice remaining strawberries, and tuck a few pieces into buttercream.