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1
Preheat oven to 350'.
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2
Using cupcake liners, place 12 liners in a muffin pan and set to the side.
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3
In a medium bowl, combine flour, baking powder and salt and set a side.
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4
In a food processor or blender add strawberries and process until pureed.
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5
Empty pureed strawberries into a 1/3c measuring cup and set aside. Add rest of strawberry puree to a small bowl and set aside to use in the frosting.
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6
Using a electric mixer with bowl, cream butter on medium high speed until lightly fluffy.
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7
Gradually add sugar and continue to mix until well blended. Reduce speed to low and slowly add one egg and egg whites and mix until lightly blended.
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8
Add vanilla extract if using.
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9
Mix together milk and 1/3c strawberry puree.
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10
Alternate flour and milk mixture to mixer slowly ending with flour. Scrap down sides of bowl and continue to blend well.
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11
Using a ice cream scoop or tablespoon, add batter to prepared muffin cups.
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12
Bake for 20 to 25 minutes, or until lightly browned.
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13
Cool cupcakes completely on a wire rack before adding the frosting.
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14
To make the Strawberry Frosting:
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15
Using a electric mixer with bowl, add 1 cup butter (soften) and salt and blend on medium high until fluffy.
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16
Reduce speed to low and add powdered sugar and blend well.
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17
Add vanilla extract and 3TBS of the strawberry puree, blend well.
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18
Using a knife frost the cupcakes and top with decorative candies.
