2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups allpurpose flour, sifted
1 teaspoon baking powder
½ tsp baking soda
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
Preheat oven to 350 degrees. Line a 12cup muffin tin with
cupcake liners; set aside.
IN THIS STEP: Buttering and Lining Cake Pans
Place strawberries in a small food processor; process until pureed.
You should have about 1/3 cup of puree, add a few more
strawberries if necessary or save any extra puree for frosting; set
In a medium bowl, whisk together flour, baking powder, and salt;
set aside. In a small bowl, mix together milk, vanilla, and
strawberry puree; set aside.
In the bowl of an electric mixer fitted with the paddle attachment,
cream butter on mediumhigh speed, until light and fluffy.
Gradually add sugar and continue to beat until well combined and
fluffy. Reduce the mixer speed to medium and slowly add egg and
egg whites until just blended.
IN THIS STEP: How to Cream Butter Properly
With the mixer on low, slowly add half the flour mixture; mix until
just blended. Add the milk mixture; mix until just blended. Slowly
add remaining flour mixture, scraping down sides of the bowl with
a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin
tin to oven and bake until tops are just dry to the touch, 22 to 25
minutes. Transfer muffin tin to a wire rack and let cupcakes cool
completely in tin before icing.