Strawberry Cupcakes with Strawberry Buttercream

Strawberry Cupcakes with Strawberry Buttercream FOR THE CUPCAKES: 2/3 c whole fresh strawberries (or frozen, thawed) 1 1/2 c all-purpose flour 1 tsp baking powder 1/4 tsp salt 1 tsp vanilla extract 1/2 c unsalted butter, softened to room temperature 1/4 c whole milk 1 c sugar 1 egg, room temperature 2 egg whites, room temperature FOR THE STRAWBERRY BUTTERCREAM: 1/2 c whole fresh strawberries (or frozen, thawed) 1 c unsalted butter, slightly cold pinch of salt 3 1/2 c confectioners' sugar 1/2 tsp vanilla extract Preheat the oven to 350 degrees and line a 12 tin muffin tin with cupcake liners. Set aside. Place strawberries in a small food processor and puree until smooth (I pureed the berries for batter and frosting at the same time). In a medium bowl, whisk together flour, salt and baking powder. In a separate bowl, whisk together 1/3 cup strawberry puree, milk and vanilla. In an electric mixer fitted with the paddle attachment, beat butter until light and fluffy. Gradually add sugar and beat until combined. Slowly add egg and egg whites until just blended. With the mixer on low, slowly add half of the flour mixture. Once that is incorporated, add in strawberry mixture. Slowly add remaining flower and scrape down sides of bowl if necessary. Divide batter evenly into muffin cups and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before icing. While cupcakes cook, prepare the frosting by beating together butter and salt until fluffy. Reduce mixer to low and add confectioner’s sugar. Beat until well combined. Add vanilla and 3 Tbsp strawberry puree. Do not overmix. Strawberry Cupcakes with Strawberry Buttercream Frost cupcakes and garnish with additional strawberry, if desired!