Ingredients:

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 0.5 cup whole milk
  • 0.5 cup strawberry puree
  • 1 cup unsalted butter, softened
  • 3.5 cups powdered sugar
  • 3 tbsp strawberry puree
  • 1 tsp vanilla extract
  • 1 pinch salt

Instructions:

  1. Prepare the strawberry reduction by simmering fresh or frozen strawberries in a saucepan over medium heat for 10-15 minutes, mashing with a fork, until thickened into a jam-like paste. Let cool completely.
  2. Whisk together the flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, cream the softened butter and eggs until pale and fluffy, then stir in the vanilla extract.
  3. Gradually add the dry ingredients to the butter mixture, alternating with the milk and the cooled strawberry puree. Mix on low speed just until combined.
  4. Spoon the batter into lined cupcake tins, filling each about 2/3 full. Bake at 350°F (175°C) for 18-22 minutes or until a toothpick comes out clean.
  5. Prepare the frosting by beating softened butter until creamy. Gradually add powdered sugar, strawberry puree, vanilla extract, and a pinch of salt until stiff enough for piping.