Strawberry cupcakes with fresh strawberry frosting recipe

Ingredients

• 3 cups unbleached all-purpose flour
• 2 teaspoons baking powder, preferably aluminum-free
• ½ teaspoon fine sea salt
• 1⅓ cups pureed fresh strawberries (about 2 cups whole strawberries)
• ½ cup whole milk, at room temperature
• 2 teaspoons pure vanilla extract
• 2 teaspoons grated lemon zest
• ½ pound (2 sticks) unsalted butter, at room temperature
• 2 cups sugar
• 2 large eggs, at room temperature
• 4 large egg whites, at room temperature
• 1 recipe Fresh Strawberry Frosting

1. Position a rack in the lower third of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners.
2. Sift together the flour, baking powder, and salt. In a large measuring cup or a small bowl, whisk together the strawberry puree, milk, vanilla, and lemon zest.
3. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter on medium-high speed until light in color. Turn the speed down to low and gradually add the sugar, mixing for 3 to 4 minutes, until it is completely incorporated and the mixture is fluffy. Add the eggs and egg whites one at a time, mixing well after each addition. Add the flour mixture in thirds, alternating with the strawberry mixture, beginning and ending with the flour. Scrape down the sides of the bowl and mix for another 1 to 2 minutes.
4. Remove the bowl from the mixer and, using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed. With a large ice cream scoop or spoon, scoop the batter into the prepared cupcake cups, filling each one about two-thirds full. Bake for 20 to 25 minutes, until a cake tester inserted in the center of a cupcake comes out clean. Let cool for at least 20 minutes.
To frost the Cupcakes
5. Using a spatula or a butter knife, spread the tops of the cupcakes with swirls of the frosting. The cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Serve the cupcakes at room temperature.