Strawberry Cupcakes with Strawberry Buttercream

STRAWBERRY CUPCAKES
1 pint frozen whole, hulled strawberries
1/4 c sugar
zest of one lime
2c cake flour
1 t baking powder
1/2 t baking soda
1/2 t kosher salt
1 stick butter (room temperature)
1 c sugar
3 eggs
1 t vanilla extract
3/4 c buttermilk

Preheat oven to 350F. Prepare 18-20 muffin tins lined with cupcake papers (yield is dependent upon the amount you put in each cup).

Place the strawberries, 1/4c sugar, and lime zest in a small saucepan over medium heat and cook until the sugar is dissolved, the mixture is somewhat soupy, and you can break the strawberries into pieces with a spoon. Pour the mixture into a food processor and pulse until the consistency is mostly smooth but with many small lumps of strawberry floating around. The mixture should still be cool or room temperature. If it's not, put it in the freezer until it cools down some.

Meanwhile, measure the flour, baking powder, baking soda, and salt into a small bowl.

Beat the butter and sugar in a stand mixer until light and fluffy. Add eggs one at a time until smooth. Add vanilla.

Slowly add buttermilk and flour in alternating thirds until incorporated.

Remove the bowl from the mixer and swirl in the strawberry mixture with a spoon. Fill the cupcake liners 2/3 full and bake until a toothpick comes out clean, around 18 minutes.

While the cupcakes are baking, make the frosting.

STRAWBERRY BUTTERCREAM:
3T strawberry jelly
2 drops red food coloring
1 box powdered sugar
1 stick salted butter (room temperature)
1/4 c milk
1 t vanilla

Put ingredients in the clean bowl of a stand mixer and mix on low until smooth, scraping down the sides frequently.

Garnish the cupcakes at the last moment with halved fresh strawberries (Note: if you leave the strawberries on the cupcakes for any longer than an hour or two, the sugar in the frosting will begin to macerate the strawberries and your cupcakes will get wet from all the strawberry juice!)