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1
Preheat oven to 350F Line a 12-cup muffin tin with cupcake liners; set aside.
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2
Place strawberries in a small food processor; process until pureed.
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3
You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
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4
In a medium bowl, whisk together flour, baking powder, and salt; set aside.
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5
In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
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6
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy.
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7
Gradually add sugar and continue to beat until well combined and fluffy.
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8
Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
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9
With the mixer on low, slowly add half the flour mixture; mix until just blended.
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10
Add the milk mixture; mix until just blended.
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11
Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
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12
Divide batter evenly among prepared muffin cups.
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13
Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes.
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14
Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
