Fresh Strawberry Cupcakes with Fresh Strawberry Frosting
Prep time: 
Cook time: 
Total time: 
Yield: 24 to 28 cupcakes
 
Ingredients
Fresh Strawberry Cupcakes:
  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅛ teaspoon baking soda
  • 9 oz hulled fresh strawberries, coarsely chopped (about 2 cups chopped strawberries, lightly packed)
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1½ cups sugar
  • 2 large eggs
  • ¼ cup milk (any kind)
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon strawberry extract (if available)
Fresh Strawberry Frosting:
  • 2 oz hulled fresh strawberries, coarsely chopped (about ⅓ cup chopped strawberries, lightly packed)
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 teaspoon pure vanilla bean paste (or pure vanilla extract)
  • ½ teaspoon strawberry extract (if available)
  • ⅛ teaspoon coarse sea salt
  • 1¼ lbs powdered (confectioner’s) sugar
  • 1-3 teaspoons milk (any kind)
Instructions
  1. For the cupcakes, preheat oven to 350F and line cupcake tins with paper liners.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. Frost the cupcakes once they're cooled.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/fresh-strawberry-cupcakes-with-fresh-strawberry-frosting/