“Homemade” Strawberry Cupcakes

Begin by preheating your oven to 350 degrees F.

Puree your strawberries in a food processor or blender; you can puree it to your liking. I prefer mine to be a fine puree. If you leave them chunkier, be prepared to add more water to the mix to achieve the appropriate consistency.

Pour 1 cup of the puree in a mixing bowl (reserve the rest for the icing!). Add the rest of the ingredients into the bowl with the puree and mix until combined.

Line 24 muffin tins and pour 1/4 cup of the cake batter into each muffin cup. Bake for 18-20 minutes or until a toothpick is inserted and comes out clean.

Be sure to top the cupcakes with my “Fabulous Strawberry Buttercream” frosting (see my TastyKitchen recipe box for this recipe)!!