Strawberry Cupcakes from Scratch

CAKE
24oz fresh really ripe strawberries.
Hull strawberries and cut up in to pieces.  Add 1 to 2 tsp sugar and let sit in bowl at room temperature for a few hours.  Blend/puree in food processor to make strawberry puree

2 cubes butter
2 cups sugar
2 eggs
2 egg whites
3 cups flour sifted
2 tsp baking powder
1/2 tsp salt
3/4 cup strawberry puree (save leftover puree for frosting or to cook down for filling)
1/2 cup milk
2 tsp vanilla

Cream butter 1 to 2 minutes.  Slowly add sugar.  Add eggs and egg whites.  Combine flour, baking powder, and salt in a sifter.  Add half of the dry mixture to the eggs/butter mixture.  Add milk and vanilla to strawberry puree.  Slowly add to mixture.  Add remaining dry ingredients.  Scrape down sides as you go.

Bake at 325 until cooked.  (For cupcakes I set the timer at 12 minutes and watch them until they are done.  For cake, start at 20 minutes and watch.)

FILLING
1 1/2 cups strawberry puree
1/3 cup sugar
1/2 cup water
2 Tbsp corn starch

Whisk water and cornstarch together in saucepan.  Add strawberries and sugar.  Cook over medium heat until thick, about 10 minutes.  Cool completely.  I do this the night before and let sit in the frigde.  Then I add to the cupcakes center before frosting them.

FROSTING
I use this Cream Cheese frosting recipe.  Add strawberry puree to the frosting... start with 1/2 cup and add more if needed.