Fresh Strawberry Cupcakes - Valentine's Day Cupcake

These are my first strawberry cupcakes.
The original recipe has a Swiss Meringue Buttercream frosting.
I made several mistakes when I made this frosting.
I don't know why I failed making buttercream frosting.
But redeemed myself with the wrapping.
How does it look?  Not bad?

Ingredients

1 + 1/2 c   all purpose flour

1/4 c       cake flour

1 + 1/2 t   baking powder

1/2 t       salt

1/2 c       unsalted butter (room temperature)

1 c         sugar

2           eggs

3/4 t       vanilla extract

1/2 c       milk

1 c         chopped strawberries

            strawberries for garnish

Directions

Preheat oven to 350, line a 12 cupcake pan with paper liners, set aside.

In a large bowl, mix together flours, baking powder and salt, set aside.

With an electric mixer on medium-high speed cream together the sugar, butter and vanilla until fluffy about 3 minutes.

Add the eggs one at a time and beat.

Add milk.

Reduce the mixer speed to low, add the flour mixture in two batches.

Use a rubber spatula to gently fold in the chopped strawberries.

Fill each cup 3/4 full.

Bake for 25-30 minutes and cool for 15 minutes.

Do you want to decorate the cupcake?

Spread or pipe the buttercream frosting on each cupcake.

I recommend Martha Stewart's Strawberry Meringue Buttercream.

Enjoy~

***