Strawberry Cupcakes with Fresh Strawberry Frosting

For the cupcakes:

Preheat your oven to 350 F.

Sift together flour, baking powder and salt.

With an electric mixer, cream butter and sugar on high until light and fluffy. Scrape sides of bowl and mix for a few more seconds.

Add eggs, one at a time, mixing well after each addition. Add vanilla. Mix to combine. Add strawberry puree and mix to combine.

Alternate adding dry ingredients and milk, mixing for a few seconds after each addition.

Scrape sides of bowl, then mix one final time.

Fill paper-lined muffin tins 3/4 full with batter.

Bake for 20 to 22 minutes. Cool completely before icing.

For the frosting:

Place strawberries in the bowl of a food processor. Process until pureed.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and salt on medium speed until light and fluffy.

Reduce mixer speed and slowly add confectioners’ sugar. Beat until well combined.

Add vanilla and strawberry puree. I like a light and airy frosting; I let the mixer go for a good 2 or 3 minutes. I like it fluffy but if you don’t, don’t mix it as long.