- Strawberry Cupcakes - adapted from Annie’s Eats

Yield: two dozen cupcakes
Cupcake:

2 1/4 cups flour

1 1/2 tsp baking powder

3/4 tsp salt

zest of one lime (mine was on the smaller side)

12 tbsp unsalted butter, room temperature

1 1/2 cups sugar

2 eggs

3/4 cup milk

2 cups fresh strawberries, chopped

Frosting:

1 cup fresh strawberries, roughly chopped

12 oz cream cheese, room temperature

18 tbsp unsalted butter, room temperature

2 2/3 cups confectioners’ sugar, sifted

1 tsp vanilla extract

- Preheat oven to 325 degrees.

- Prepare the cupcake batter first. Mix together flour, baking powder, salt and lime zest in a bowl. Cream butter and sugar on medium speed until sugar is dissolved and butter is light and fluffy. Beat in each egg until it is fully incorporated, one at a time. Scrape down the sides of the bowl to ensure that everything is evenly mixed. Add half of the flour mixture and beat on low speed until just combined, then add half of the milk and mix until smooth. Repeat with remaining flour and milk. Fold in strawberry pieces.

- Line two cupcake tins with liners and fill each about 3/4 full; this batch can be stretched to make exactly two dozen cupcakes if you have a keen eye for measuring the batter. Bake for about 23-25 minutes and let cool completely before frosting.

- To prepare the frosting, puree the strawberry pieces in a food processor and strain. Put aside.

- Beat the cream cheese and butter on medium speed for about five minutes, until light and fluffy. Add powdered sugar and beat until smooth. Add vanilla extract and mix until just combined. Add as much strawberry puree to achieve your desired consistency and flavor. I added about six tablespoons. Frost cupcakes as desired and enjoy!