Strawberry Cupcakes with Strawberry Buttercream Frosting

Serving Size: 12 cupcakes

Prep Time: 45 minutes

Amount Ingredient
1 1/2 c all-purpose flour

2/3 c whole frozen strawberries, thawed

1 c granulated sugar

1/4 c whole milk

1/4 teaspoon salt

1 teaspoon baking powder

1/2 c butter, room temperature

1 ea egg

2 ea egg whites

Strawberry Buttercream Frosting

1/2 c whole frozen strawberries, thawed

1 c unsalted butter, slightly softened

3 1/2 c powdered sugar, sifted

pinch salt

1/2 teaspoon vanilla extract

Amount	Ingredient
1 1/2 c	all-purpose flour
2/3 c	whole frozen strawberries, thawed
1 c	granulated sugar
1/4 c	whole milk
1/4 teaspoon	salt
1 teaspoon	baking powder
1/2 c	butter, room temperature
1 ea	egg
2 ea	egg whites
Strawberry Buttercream Frosting
1/2 c	whole frozen strawberries, thawed
1 c	unsalted butter, slightly softened
3 1/2 c	powdered sugar, sifted
pinch	salt
1/2 teaspoon	vanilla extract

Preheat oven to 350°F. Line muffin tins with paper liners.
Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
In a medium bowl, sift flour, baking powder, and salt
In a small bowl, mix together milk, vanilla, and strawberry puree; set aside
In electric mixer, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy.
Reduce the mixer speed to medium and slowly add egg and egg whites until just blended
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Fill each cupcake cup evenly with the batter.
Bake for about 22-25 minutes or until cake tester comes out clean.
Allow cupcakes to cool completely before frosting.

Frosting:

Place strawberries in the bowl of a small food processor; process until pureed
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.
Reduce mixer speed and slowly add confectioners' sugar; beat until well combined.
Add vanilla and 3 tablespoons strawberry puree; mix until just blended
Frost the cooled cupcakes.

The frosting ingredients' portions in this recipe are more than enough to frost all the cupcakes. The frosting is sweet, so you can decrease the frosting recipe if desired.

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Preheat oven to 350°F. Line muffin tins with paper liners. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside. In a medium bowl, sift flour, baking powder, and salt In a small bowl, mix together milk, vanilla, and strawberry puree; set aside In electric mixer, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended. Fill each cupcake cup evenly with the batter. Bake for about 22-25 minutes or until cake tester comes out clean. Allow cupcakes to cool completely before frosting.
Frosting:
Place strawberries in the bowl of a small food processor; process until pureed In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree; mix until just blended Frost the cooled cupcakes.
The frosting ingredients' portions in this recipe are more than enough to frost all the cupcakes. The frosting is sweet, so you can decrease the frosting recipe if desired.