Strawberry Cupcake

 “1 ½ cups all-purpose flour, sifted 1 teaspoon baking powder 

¼ teaspoon fine sea salt ¾ cup whole hulled fresh or frozen strawberries (thawed if frozen) ¼ cup whole milk, at room temperature 

1 teaspoon pure vanilla extract 

½ cup (1 stick) unsalted butter, slightly softened 

1 cup sugar 1 large egg, at room temperature 

2 large egg whites, at room temperature 

Strawberry Frosting 

Preheat the oven to 350 ° F. Line a 12-cup cupcake pan with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a food processor (or mini chopper), puree the strawberries until smooth. Transfer to a small bowl and stir in the milk and vanilla. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium-low, add the egg and egg whites one at a time, and beat until creamy, 1 to 2 minutes. Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition. Divide the batter evenly among the liners and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 21 to 23 minutes. Transfer the pan to a wire rack and cool completely before frosting with strawberry frosting. 

STRAWBERRY FROSTING MAKES 2 CUPS

 ¼ cup whole hulled fresh or frozen strawberries (thawed if frozen) 

1 cup (2 sticks) unsalted butter, slightly softened 

⅛ teaspoon fine sea salt 

3 ½ cups confectioners’ sugar, sifted 

½ teaspoon pure vanilla extract

 In a small food processor (or mini chopper), puree the strawberries until smooth. Measure out 3 tablespoons of the puree. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until light and fluffy, 1 to 2 minutes. Reduce the speed to low, gradually add the confectioners’ sugar, and beat until creamy, 1 to 2 minutes. Add the vanilla and the 3 tablespoons strawberry puree and beat until blended, making sure not to incorporate too much air into the frosting.