Strawberry Marshmallow Cupcakes

Strawberry Marshmallow Cupcakes for the cupcakes: 1 1/2 cups cake flour 1 1/2 cups all purpose flour 1 3/4 cups sugar 2 1/2 teaspoons baking powder 1 teaspoon salt 1 cup butter, cold, cut into small pieces 4 eggs 1 1/2 cups milk 2 teaspoons vanilla extract for filling: 7 ounce container marshmallow cream for frosting: 4 ounces butter, room temperature 7 ounce container marshmallow cream 3 - 3 1/2 cups powdered sugar 2 tablespoons strawberry puree (from 3-4 berries) 1 teaspoon vanilla marshmallow hearts (I couldn't find them, so I made my own with a fondant cutter and s'mores mallows) Preheat the oven to 350. Line two muffin tins with paper liners. In a large bowl or a the bowl of a stand mixer, whisk together flours, sugar, baking powder, and salt. Add the butter and mix until the mixture resembles coarse crumbs. Add the eggs one at a time, beating well after each addition. Combine the milk and vanilla in a measuring cup, and add about half of the milk mixture to the flour mixture. Beat until well blended and smooth. Add the other half of the milk mixture, and beat until smooth. Fill paper liners 2/3 full and bake 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for a few minutes and then remove to a cooling rack to cool completely. When the cupcakes have cooled, use a sharp knife to cut out the core of each cupcake and add a spoonful of marshmallow cream to the center. Replace the tops. To make the frosting, beat together the butter and marshmallow cream until light and fluffy. Add the powdered sugar, strawberry puree, and vanilla, and beat until light and fluffy. Add additional powdered sugar as needed to make a smooth, pipeable frosting. Frost cupcakes as desired and top with hearts. Sprinkle with powdered sugar for an extra fun touch.