strawberry cupcakes with strawberry frosting

By foodiva

Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon baking soda
• 9 oz hulled fresh strawberries, coarsely chopped (about 2 cups chopped strawberries, lightly packed)
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 2 large eggs
• 1/4 cup milk (any kind)
• 2 teaspoons pure vanilla extract
• 1 teaspoon strawberry extract (if available)
• 2 oz hulled fresh strawberries, coarsely chopped (about 1/3 cup chopped strawberries, lightly packed)
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 teaspoon pure vanilla bean paste (or pure vanilla extract)
• 1/2 teaspoon strawberry extract (if available)
• 1/8 teaspoon coarse sea salt
• 1 1/4 lbs powdered (confectioner’s) sugar
• 1-3 teaspoons milk (any kind)

Details

Servings 24
Preparation time 20mins
Cooking time 44mins
Adapted from anediblemosaic.com

Preparation

Step 1

Instructions
For the cupcakes, preheat oven to 350F and line cupcake tins with paper liners.
Whisk together the flour, baking powder, salt, and baking soda in a medium bowl and set aside. Puree the strawberries in a blender or food processor (you will get about 1¼ cups of strawberry liquid); set aside.
Cream together the butter and sugar, then cream in the eggs. Mix in the milk, vanilla extract, strawberry extract, and pureed strawberries. Use a wooden spoon to stir the dry ingredients into the wet ingredients all at once, stirring just enough to combine and being careful not to over-mix.
Pour the batter into the prepared cupcake wells (filling each about ½ to ⅔ of the way full) and bake until a toothpick inserted inside comes out clean, about 20 to 24 minutes. Cool completely before frosting with Fresh Strawberry Frosting.
For the frosting, puree the strawberries in a blender or food processor (you will get about 6 tablespoons of strawberry liquid). Use a handheld electric mixer to beat together the strawberry puree, butter, vanilla bean paste, strawberry extract, and sea salt. Gradually beat in the sugar until it’s all incorporated, adding 1 teaspoon of milk at a time as necessary (you may not need all the milk).
Frost the cupcakes once they're cooled.

Instructions