Strawberry Cupcakes

Cupcakes:
2 1/2 c. cake flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. unsalted butter
1 1/2 c. sugar
2 eggs
1/3 c. buttermilk
1/4 c. oil
1 tsp. vanilla extract
2 c. chopped strawberries

Frosting:
1/2 c. strawberries
8 oz. cream cheese, at room temperature
1 1/2 sticks unsalted butter, at room temperature
1 3/4 c. powdered sugar, sifted
1/2 tsp. lemon juice
1 tbsp. vanilla

Preheat oven to 350°F. Line cupcake pans with paper liners.

Sift flour, salt, and baking soda into a medium bowl. Set aside. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time until combined. Add buttermilk, oil, and vanilla and beat until combined. Add flour mixture and stir until just combined. Fold in chopped strawberries. Fill cupcake wells 3/4 full with batter. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.

To make the frosting, puree strawberries in food processor. Strain through a mesh sieve to remove seeds; set aside. Beat cream cheese and butter in the bowl of an electric mixer until smooth and fluffy, about 5 minutes. Add powdered sugar and mix until smooth. Add lemon juice, vanilla, and strawberry puree. Adjust amount of puree to achieve desired consistency. Frost cupcakes when completely cool.

Makes about 18 cupcakes.