Strawberry Cupcakes with Strawberry Frosting

Too bad I found this after Abbi's birthday....but I will try it out and be ready for next year.   I see a baking day with Abbi coming up...

Adapted from Martha Stewart and Just Jenn Recipes

Strawberry Cupcakes
Makes 24 cupcakes

1 c. butter, room temperature
2 cups granulated sugar
2 eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoon salt
2/3 cup whole milk, room temperature
3 teaspoons vanilla extract
2 cups fresh or frozen (thawed) strawberries, chopped

Preheat oven to 350 degrees F. Place 24 cupcake liners in muffin pans and spray them with cooking spray.

Cream together with a stand mixer, the butter and sugar on medium speed for 2 minutes. Add eggs one at a time and beat 30 seconds between each addition.

Whisk together flour, baking powder, and salt.

Stir together vanilla and milk.

Alternate adding dry ingredients and wet ingredients in thirds while beating on medium speed and  scrape down sides if necessary. Fold in strawberries.

Using an ice cream scoop fill the cupcake liners a third of the way full.

Bake for 15-20 minutes or, until a toothpick inserted into the center of one comes out clean.

Allow cupcakes to cool before frosting.

Strawberry Frosting

1 c. butter, room temperature   (I am gonna start with 1/2 c. ???)
1 teaspoon vanilla extract
3/4 cup strawberry preserves
3 1/2 cups confectioner’s sugar

Whip butter, vanilla and strawberry preserves in a medium bowl until fluffy, slowly beat in confectioners sugar.

Transfer frosting to a piping bag fitted with a star tip (Atceco #825) and frost cupcakes.