strawberry cupcakes with strawberry buttercream

the last couple weeks i was pregnant, i was on a cupcake kick. while other soon to be moms are sitting with their feet up (or is that an illusion, and we're all still working like crazy?!), i was baking cupcakes each week. and these definitely didn't disappoint. i love how the fresh berries cooked down and turned almost jam-like in the middle of the cakes, so each bite had some jammy goodness. they're a great way to use up some overly ripe berries.

and i found the perfect finish. ever since i made this white layer cake with blackberry buttercream - which is still one of my all time favorites - two summers ago, i've been looking for an excuse to make the buttercream with different berries. and this strawberry version is just as good - if not better - than the blackberry.

strawberry cupcakes with strawberry buttercream
cupcakes adapted from martha stewart & buttercream adapted from blackberry buttercream
makes 18 cupcakes

for the cupcakes:
1/2 cup unsalted butter, room temperature
1 cup + 2 tablespoons sugar
3/4 teaspoons vanilla extract
2 eggs
1 3/4 cups + 2 tablespoons flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup finely chopped fresh strawberries

for the buttercream:
1/2 cup unsalted butter, room temperature
3 cups powdered sugar
3 tablespoons pureed strawberries
1/2 teaspoon vanilla extract

1. preheat your oven to 350F and line standard size muffin tins with cupcakes liners and set aside.
2. in a large bowl, cream the butter, sugar, and vanilla until light and fluffy. add in the eggs one at a time, mixing after each addition.
3. on low speed, add half of the flour and all of the baking powder and salt. add the milk and mix until almost incorporated. add the other half of the flour. mix in the strawberries by hand.
4. divide the mixture evenly among the 18 cupcake cups. bake about 25 minutes, or until a tester comes out clean. let cool in the pan about 15 minutes, remove, and cool completely on a wire rack before icing.
5. while the cupcakes cool, make the buttercream. beat butter on medium speed until fluffy, about 2 minutes.
6. slowly add 1 cup sugar and beat until smooth.
7. add strawberry puree and vanilla and mix until blended.
8. add remaining sugar half a cup at a time, blending after each addition.
9. when all the sugar is added, beat on medium high until light and fluffy, about 3 minutes.
10. when the cupcakes are cool, top with a hearty dollop of buttercream.