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