STRAWBERRY CUPCAKES WITH STRAWBERRY BUTTERCREAM

Strawberry Cupcakes With Strawberry Buttercream image

Provided by Lindsay V

Time 35m

Number Of Ingredients 17

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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

Steps:

1. Preheat the oven to 350 degrees and line a 12 tin muffin tin with cupcake liners. Set aside.
2. Place strawberries in a small food processor and puree until smooth (I pureed the berries for batter and frosting at the same time). You'll need 3 tablespoons of pure for the frosting and 1/3 cup puree for the batter.
3. In a medium bowl, whisk together flour, salt, and baking powder.
4. In a separate bowl, whisk together 1/3 cup strawberry puree, milk, and vanilla.
5. 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.
6. With the mixer on low, slowly add half of the flour mixture. Once that is incorporated, add in strawberry mixture. Slowly add remaining flour and scrape down sides of bowl if necessary.
7. 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.
8. While cupcakes cook, prepare the frosting by beating together butter and salt until fluffy. Reduce mixer to low and add confectioners' sugar. Beat until well combined. Add vanilla and 3 Tbsp strawberry puree. Do not overmix.
9. Frost cupcakes and garnish with additional strawberry, if desired!