Baking Instructions

• Preheat the oven to 350°F (175°C).
• Line 2 – 12-cup muffin tin with cupcake liners. Set aside.
• Puree 1 pound of fresh strawberries using a food processor or blender, until smooth. Strain through a fine mesh sieve to remove seeds if desired. Set aside.
• Whisk the flour, baking powder, and salt in a medium bowl.
• Beat the softened butter and sugar together in the bowl of a stand mixer or a large mixing bowl until light and fluffy (about 2-3 minutes).
• Add the eggs, egg whites, and strawberry extract to the butter mixture. Beat until combined.
• Stir in the strawberry purée, mixing until fully incorporated.
• Gradually add the dry ingredients to the wet ingredients. Mix until just combined—don’t overmix.
• Optional: Add a few drops of pink or red gel food coloring to enhance the pink color.
• Divide the batter evenly among the cupcake liners, filling each about ¾ full.
• Bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
• Frost with Strawberry Cream Cheese Frosting, and add a fresh strawberry to decorate.