These are really good. More like a muffin than a cupcake though. I didn't have strawberry extract so I used raspberry and you couldn't tell I'd switched. I did double the strawberries and it needed the half cup. Even doing that, my husband still said it needed more strawberries. I expected these to be pink. They were not. Just plain white cake color with pieces of berry in them. These were tender and moist and not dense but not really as cake like as I expected. Really good though. I ate mine plain and it doesn't need any icing at all. Thanks for the great recipe. I will definitely make this again. So easy.
STRAWBERRY BUTTERCREAM FROSTING
INGREDIENTS
1 pound (4 cups) of Powdered Sugar
1 cup Butter (We use Salted Sweet Cream Butter)
¼ cup Pureed Strawberries
INSTRUCTIONS
Mix Powdered Sugar and Butter in a mixer on low.
Add Strawberry Puree and mix until the right consistency.
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