Strawberry Cupcakes

Happy Spring!

These cupcakes are super moist, and the strawberry flavor is great. I didn't even use a food processor to puree my strawberries, because I wanted to have them visible in the bread. I took about 1 cup of almost-overly-ripe berries and mutilated them with a fork. :)

These would really be good with or without the icing. I feel like they could be muffins, but once the frosting goes on, they immediately transform into cupcakes.

Enjoy!

Ingredients: (makes 1 dozen cupcakes)

Cupcakes:
-1 cup sugar
-1/2 cup or 1 stick butter, room temperature
-2 eggs
-2 tsp vanilla extract
-1 1/2 cup flour
-1 3/4 tsp baking powder
-2/3 cup mashed strawberries

Cream cheese frosting:
see the recipe from an earlier post here

1. Preheat oven to 350

2. Cream butter and sugar

3. Add eggs and vanilla; stir until creamy

4. In a separate bowl, whisk together flour and baking powder

5. Combine wet and dry ingredients until smooth. Add in strawberries and mix until well incorporated.

6. Pour into muffin/cupcake tins until about 3/4 full. Bake for 20 minutes.

7. After cupcakes are cooled completely, top with cream cheese frosting.