Pink Strawberry Cupcakes with Strawberry Buttercream

Preheat oven to 350 degrees F and line muffin tin with cupcake liners.

Drain the frozen strawberries and discard the juice. Mix all of the cupcake ingredients in mixer bowl until thoroughly blended. I typically beat on high speed for a minute or two to insure that the strawberries are broken up and incorporated into the batter.

Fill cupcake liners 2/3 to 3/4 way full. Bake at 350F for 17-19 minutes or until toothpick inserted in center comes out clean.

For cake, instead of cupcakes, use 8 or 9 inch round pans and bake for 40-45 minutes or until toothpick inserted in center comes out clean.

For the frosting:

Puree strawberries in food processor or blender. Set aside.

In mixer bowl, add butter and whip until light and fluffy. Add vanilla and mix well. Next, add 1 cup of powdered sugar and continue beating until blended well. Add 3 Tablespoons of strawberry puree and beat until incorporated. Next, add remaining sugar and an additional 3-4 Tablespoons of strawberry puree and whip until a nice whipped buttercream is achieved. Add 1 Tablespoon of milk or cream if needed to smooth. Pipe or spread onto cooled cupcakes.