Ingredients

For the cupcakes:
• 2 1/2 cups cake flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup + 1 tbsp. unsalted butter, softened
• 1 1/2 cups sugar
• 2 eggs, room temp
• 1/3 cup buttermilk
• 1/4 cup oil
• 1 tsp. vanilla extract
• 2 cups chopped strawberries, pureed (3/4 will be for cupcakes, 1/4 will be for buttercream)
For the Swiss Meringue Buttercream:
• 1/4 of the strawberry puree (above)
• 4 large egg whites
• 1 1/4 cups sugar
• 3 sticks butter (1 1/2 cups), softened and cut into 1 tbsp pieces

Instructions

For the cupcakes:
• Line a muffin tin and preheat over to 350 degrees. (makes 18-24 cupcakes)
• Put 2 cups of strawberries into blender and puree. I chopped the strawberries first for a more accurate measurement. Set aside.
• Sift flour, baking soda salt into a medium bowl, set aside.
• In a stand mixer with paddle attachment cream butter for 8-10 minutes until very fluffy. I was worried the strawberry puree was going to weigh my cupcakes down and cause them to be dense, so I creamed the butter a little longer than I normally would.)
• Add sugar to the creamed butter and blend for an additional 2-3 minutes.
• Add eggs one at a time until combined.
• Add buttermilk, vanilla & oil and beat until well combined.
• Add flour mixture and blend until just combined.
• Fold in 3/4 cup of the strawberry puree.
• Batter should light and fluffy and will not pour easily into cupcake tin.
• Fill paper liners about 3/4 full and bake for 20 minutes or until a toothpick inserted into the center comes out clean.
For the Swiss Meringue Buttercream:
• Combine the egg whites and sugar in a heatproof bowl and set over a pot of simmering water.
• Heat, whisking frequently, until the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer with the whisk attachment.
• Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. The bowl will be cool to the touch.
• Reduce the speed to medium and add the butter, 2 tablespoons at a time. Note: If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again.
• Blend in the remaining strawberry puree until smooth and completely incorporated, scraping down the sides of the bowl as needed.
• To decorate fill a pastry bag or gallon sized ziplock bag (fitted with a large star tip if desired) and pipe onto cupcakes. Make sure cupcakes have cooled before decorating. Garnish with sprinkles or fresh strawberries.