Strawberry Cupcakes

I made these cupcakes for a work colleague.  Everyone loved them - they were gone before lunch.  Instead of fresh berries I used one package of frozen berries that I pureed in the blender.  It was just enough for both the batter and frosting.

Strawberry Cupcakes

2 1/2 cup cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter
1 1/4 cup sugar
2 eggs
1/3 cup buttermilk
1/4 cup oil
1 teaspoon vanilla extract
2 cup chopped strawberries

Preheat oven to 350 degrees and prepare 2 cupcake pans.

Sift flour, salt and baking soda in medium bowl.

In bowl of mixer, cream butter and sugar until fluffy.  Add eggs one at a time until combined.  Add buttermilk, oil and vanilla until combined.  Add flour mixture and stir until just combined.  Fold in berries.

Fill cupcake pans 3/4 way.  Bake for 20 minutes.  Allow to cool completely before frosting.

Strawberry Buttercream

1 stick of butter, softened
1 pound powdered sugar
1 cup chopped strawberries

Use mixer to beat butter until light and fluffy.  Add in powdered sugar a little at a time until you reach a slightly stiffer consistency then you wanted.  Blend the strawberries into the mixture.  The strawberry juices should thin out your buttercream a little bit.  Add more powdered sugar if needed.