Ingredients
1⅔cupcake flour
¾tspbaking powder
¼tspbaking soda
¼tspsalt
½cupunsalted butter,softened
¾cupgranulated sugar,plus 2 tbsp
1large egg
2large egg whites
⅓cupstrawberry puree,fresh
¼cupbuttermilk
½tspvanilla extract
5dropsred food coloring,optional
¾cupstrawberries,diced into about ¼-inch pieces
1lbstrawberries,diced and whole for topping
½cupstrawberry puree,plus 2 tbsp
½cupunsalted butter,nearly at room temperature
¼cupsalted butter,nearly at room temperature
2¾cupspowdered sugar
¼tspvanilla extract
4dropsred food coloring,optional
Preparation
Preheat oven to 350 degrees F.
Sift cake flour into a mixing bowl, then add baking powder, baking soda, and salt. Whisk for 20 seconds and set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, and granulated sugar until pale and fluffy. Occasionally stop and scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl.
Mix in egg, then mix in egg whites one at a time.
In a liquid measuring cup used to measure buttermilk, whisk together the buttermilk, ⅓ cup strawberry puree, and the vanilla extract.
Working in three separate batches, beginning and ending with flour mixture, add ⅓ of the flour mixture to the butter mixture. Alternate with half of the buttermilk mixture, mixing just until combined after each addition.
Fold in the ¾ cup diced strawberries. Divide batter among 12 paper-lined muffin cups, filling each ¾ full (nearly ⅓ cup in each).
Bake in preheated oven for 20 to 23 minutes until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool in muffin tin for several minutes then transfer to a wire rack to cool completely before frosting.
Add strawberry puree to a small saucepan.
Heat mixture over medium-low heat, and simmer for about 10 to 14 minutes, stirring occasionally until reduced by about ⅔ to 3 tablespoon. If it isn’t quite 3 tablespoons then return and continue to simmer, if it’s not reduced to the correct amount it will make frosting runny.
Pour reduced puree into a small bowl, then freeze until cool. Stir occasionally for even chilling, as it will chill quickly in the freezer since it’s such a small amount.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip unsalted and salted butter until very pale and fluffy, and nearly white. Stop and scrape down the bowl occasionally throughout the entire mixing process if not using the paddle attachment that constantly scrapes the bowl.
Mix in 1 cup powdered sugar, then blend in the reduced strawberry puree, vanilla extract, and optional red food coloring.
Add remaining 1½ cups powdered sugar and continue to mix until frosting is pale and fluffy, adding in an additional ¼ cup powdered sugar if needed to reach desired consistency.
Place a small mound of small diced strawberries on the top center of cupcakes. Pipe frosting around and over berries then decorate with a whole small strawberry. Store cupcakes in an airtight container.
