Preparation

• Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large mixing bowl, use an electric mixer to cream the butter and sugar together until light and fluffy, about 3 minutes.
• Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined. Fold in the chopped strawberries.
• Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
• Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
• In a large bowl, beat the butter until creamy. Gradually add in the powdered sugar, then beat in the strawberry puree and vanilla extract until smooth and fluffy.
• Once the cupcakes are completely cool, use a piping bag to swirl the frosting on top of each cupcake. Decorate with additional strawberry slices or edible flowers if desired.
• Enjoy your strawberry spring cupcakes immediately or store in an airtight container until ready to serve.
• Store any leftover cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.