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Directions for Cupcakes:.
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Preheat oven to 350 degrees.
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Line standard muffin tins with paper liners.
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Whisk dry ingredients in a large bowl.
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Cream butter and sugar with a mixer until light and fluffy.
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Add eggs, 1 at a time, beating after each addition.
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Reduce speed to low.
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Mix milk & vanilla in a bowl.
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Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry; stir chopped strawberries into batter.
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Scrape sides of bowl.
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Divide batter among muffin cups, filling each 2/3 full.
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Once cupcakes are cool, frost tops with strawberry buttercream.
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Frosted cupcakes will keep, covered and refrigerated, for up to 2 days.
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Top with a strawberry just before serving.
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Directions for Strawberry Buttercream:.
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Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water.
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Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
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Remove from heat, and attach bowl to a mixer.
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Whisk on medium speed for 5 minutes.
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Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes.
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Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition.
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Switch to a paddle attachment.
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With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes.
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Use immediately, or cover, and refrigerate for up to 3 days.
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(Bring to room temperature, and beat on low speed until smooth before using.
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