Ingredients

• - 2 1/2 cups all-purpose flour
• - 1 teaspoon baking powder
• - 1/2 teaspoon baking soda
• - 1/2 teaspoon salt
• - 1 cup (2 sticks) unsalted butter, softened
• - 1 1/2 cups granulated sugar
• - 4 large eggs
• - 2 teaspoons pure vanilla extract
• - 1 cup buttermilk
• - 1 cup chopped fresh strawberries

Directions

1. 1. Preheat oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.
2. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. 3. In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then add the vanilla.
4. 4. With the mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Beat until just combined.
5. 5. Fold in the chopped strawberries.
6. 6. Using a large cookie scoop, divide the batter evenly among the prepared muffin cups.
7. 7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. 8. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!