Buttermilk Cupcakes and Fresh Strawberry Icing

I'm a sucker for anything with strawberries (we're talking to real deal...not "flavored" stuff). Brenda's recipe for strawberry bars sent me into a berry dessert frenzy. Yum. So, I found a delish recipe for fresh strawberry frosting and then made up some buttermilk cupcakes from the Rookie Cookie site to hide under the berry goodness. Mmmmmm. Enjoy.
They seemed to be a hit among my co-workers and my personal taste tester (my husband, Alma). So, I guess we have a keeper.
-Matti

Buttermilk Cupcakes/Muffins
¾ cup butter
1½ cups sugar
3 eggs, at room temperature
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 cup buttermilk, at room temperature
1½ tsp vanilla

Set oven to 350°. Line two 12 well muffin tins with liners and set aside.

Beat the butter and sugar in a large mixing bowl with an electric mixer for 4-5 minutes at medium speed until light and fluffy. Beat in eggs, one at a time. Scrape the bowl and beat well.

Sift the flour, baking soda and baking powder. Add 1/4 of the flour mixture to the butter-egg mixture, then add vanilla and a third of the buttermilk. Repeat, beginning and ending with the flour mixture and scraping well after each addition.

Divide the batter between the muffin tins, filling halfway full. Do not overfill the tins. You will have a little batter leftover. Bake for 15-18 minutes, or until an inserted toothpick comes out clean.

Cool Completely


Fresh Strawberry Icing (revised)
1 cup butter, softened
2 lbs powdered sugar
1 cup finely diced strawberries
1/2 tea vanilla
pinch of salt

In a large bowl, combine butter and powdered sugar. With a hand mixer on medium speed, mix the butter and powdered sugar until combined/creamed (it will happen..have patience). Add the strawberries, vanilla and salt, and mix on low until the frosting is smooth.
It may take time for the strawberries to break down...but they will
*Do not use extra strawberries...their natural juices with make the icing too runny if you go overboard!