Preheat oven to 350 degrees and prepare 2 cupcake pans.
Sift flour, salt, and baking soda in medium bowl.
In bowl of mixer, cream butter and sugar until fluffy. Add eggs one at a time until combined. Add buttermilk, oil and vanilla until combined. Add flour mixture and stir until just combined. Fold in berries.
Fill cupcake pans 3/4 way. Bake for 20 minutes. Allow to cool completely before frosting.
Use a mixer to beat butter until light and fluffy. Add in powdered sugar a little at a time until you reach a slightly stiffer consistency then you wanted. Blend the strawberries into the mixture. The strawberry juices should thin out your buttercream a little bit, add more powdered sugar if needed.
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|Serving Size: 1 recipe (3429g)|
|Recipe Makes: 1|
|Calories from Fat: 2713 (23%)|
|Amt Per Serving||% DV|
|Total Fat 301.4g||402 %|
|Saturated Fat 137.6g||688 %|
|Monounsaturated Fat 108.3g|
|Polyunsanturated Fat 28.3g|
|Cholesterol 2605.2mg||802 %|
|Sodium 2100.7mg||72 %|
|Potassium 2394.3mg||63 %|
|Total Carbohydrate 2158.6g||635 %|
|Dietary Fiber 23.8g||95 %|
|Sugars, other 2134.8g|
|Protein 167g||239 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 11950
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