Via epicureanmom.com
Ingredients
For Cupcakes:
2/3 cup fresh whole strawberries
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon course salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 egg whites, room temperature
For Frosting:
1/2 cup whole fresh strawberries
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch course salt
3 1/2 cups confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
Preparation
For Cupcakes:
Preheat oven to 350 degrees. Line 12-cup muffin tin with cupcake liners; set aside.
Place strawberries in a food processor; process until pureed. You should have about 1/3 cup of puree; set aside.
In a medium bowl, whisk together flour, baking powder and salt. In a separate bowl, mix together milk, vanilla and strawberry puree; set both aside.
In the bowl of a standing mixer fitted with the paddle attachment (a hand mixer will work just fine too), cream butter on med-high speed, until light and fluffy (about 4-5 minutes.) Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add the egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the strawberry mixture; mix until just blended. Repeat with remaining flour and strawberry sauce, scraping down the sides as needed until well blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 20-25 minutes. Let cool before icing.
For Frosting:
Place strawberries in the bowl of a small food processor; process until pureed. i the bowl of a standing or hand mixer fitted with the paddle attachment, beat together butter and salt until light and fluffy (about 4-5 minutes.) Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining puree for a another use); mix until well blended. Do not overmix, or frosting will develop too much air. Frosting consistency should be dense and creamy, like ice cream.