Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners. Measure and sift the flour, cocoa powder, and a pinch of salt into a large mixing bowl. Prepare chopped strawberries and set aside.
1 and 1/2 cups all-purpose flour, 1 cup buttermilk, 1 cup fresh strawberries
In a separate bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract and red food coloring until evenly combined.
1/2 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon red food coloring
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Fold in chopped strawberries gently with a spatula.
1 and 1/2 cups all-purpose flour, 1 cup buttermilk, 1 cup fresh strawberries
Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Place in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool on a wire rack.
While the cupcakes are cooling, prepare the cream cheese frosting. Beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, beating until the frosting is fluffy and spreadable.
1 8 oz cream cheese, 1/2 cup unsalted butter, 3 cups powdered sugar
Once the cupcakes are fully cooled, top them with a generous swirl of the cream cheese frosting. Decorate as desired before serving.
