Sprinkles Strawberry Cupcakes

I got this recipe from a Relief Society activity and then made them for the family a couple of weeks ago. They are absolutely divine!

2/3 cup whole strawberries, thawed if frozen

1 1/2 cups flour

1 tsp baking powder

1/4 tsp. salt

1/4 cup whole milk at room temperature

1 tsp. vanilla

1/2 cup (1 stick) butter at room temperature

1 cup sugar

1 egg at room temperature

2 large egg whites at room temperature

Process strawberries in a food processor until pureed. You need 1/3 of a cup. Reserve any extra for the frosting. Whisk together flour, baking powder and salt and set aside. In another bowl mix together milk, vanilla and strawberry puree. Set aside. Cream butter until light and fluffy and gradually add sugar until well incorporated and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until blended. With the mixer on low , slowly add half the flour mixture, and mix until just blended. Then add the milk mixture and mix just until blended. Add the remaining flour mixture. Divide batter evenly into muffin cups (makes approximately 12) lined with cupcake liners and bake at 350 degrees for about 22 to 25 minutes or until the tops are just dry to the touch. Let cool completely before icing.

Frosting:

1/2 cup strawberries, thawed if needed

1 cup butter (2 sticks) firm and slightly cold

pinch of salt

3 1/2 cups powdered sugar

1/2 tsp vanilla

Puree strawberries in food processor. Beat together salt and butter until light and fluffy. With mixer on low slowly add powdered sugar and beat until well combined. Add vanilla and 3 tablespoons of the pureed strawberries. Mix until just blended. Do not over-mix or the frosting will incorporated too much air. The consistency should be dense and creamy, similar to ice cream. Frost and serve! And try to eat just one! :)