Strawberry Cupcakes

Instructions

1. Prepare the ingredients
   Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Make the cupcake batter
   In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Gradually add the flour mixture alternating with milk, beginning and ending with the flour mixture. Gently fold in the chopped strawberries.
3. Bake the cupcakes
   Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
4. Prepare the strawberry puree
   While the cupcakes are cooling, prepare the strawberry puree for the frosting. Blend about 1/2 cup fresh strawberries in a food processor until smooth. If desired, push through a fine-mesh sieve to remove seeds.
5. Make the strawberry frosting
   In a large bowl, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until well combined. Add the strawberry puree and beat until the frosting is light and fluffy. If the frosting is too thin, add more powdered sugar; if too thick, add a splash of milk.
6. Frost and decorate
   Once the cupcakes are completely cool, pipe or spread the strawberry frosting onto each cupcake. Top each cupcake with a fresh strawberry slice for garnish. For best flavor, let the frosted cupcakes sit at room temperature for 20 minutes before serving.