Strawberry Cupcakes with Strawberry Buttercream

Start by preheating your oven to 350°F (177°C) and lining a 12-cup muffin pan with cupcake liners. You’ll bake a second batch for the remaining cupcakes.

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Puree 5 strawberries until chunky to get about 1/3 cup, then finely chop the rest. Set both aside. into bowls.

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Beat the egg whites to soft peaks using a mixer with a whisk attachment, then set aside.

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Sift together flour, cornstarch, baking powder, and salt. In another bowl, cream the butter and sugar, then add the egg yolk and vanilla. .

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Full recipe & nutritional info on BakedBree.com

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