Strawberry Cupcakes

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Ingredients

1 pint firm, fresh Strawberries, rinsed and dried well
1-1/4 Cups Sifted All-Purpose Flour 1/2 Teaspoon Baking Powder
2/3 Cup Sugar
1/4 Teaspoon Fine-Textured Salt
8 Tablespoons Unsalted Butter (1 Stick), Softened
3 Large Egg Whites, Room Temperature
1/4 Teaspoon Vanilla
For the frosting:
8 Ounces Cream Cheese,
5 Tablespoons cold Unsalted Butter, Softened
1/2 Teaspoon Vanilla
1-1/4 Cups Confectioners’ Sugar, Sifted Fresh Strawberries For Garnish

Preparation

Set a rack in the lower-center of the oven. Preheat the oven to 350 degrees F. Line a standard cupcake with papers and set aside.

1. Use a serrated knife gently cut the strawberries into small pieces and place in a small bowl. Be careful not to squish them.

2. Combine the flour and baking powder in a medium bowl. Sprinkle 1 tablespoon of this mixture over the berries and shake gently to coat the berries.

3. Add the sugar and salt to the remaining flour mixture and whisk to combine.

4. Add the softened butter. Using an electric mixer, mix until the mixture resembles coarse crumbs, with a few olive-sized pieces here and there.

5. Add the egg whites and vanilla and mix until roughly blended. Turn the mixer up to medium-high speed (high speed if using a hand-held model) and beat the batter for 2 minutes. Stop the mixer and scrape the sides of the bowl with a rubber spatula. Beat the batter at medium-high speed for 30 seconds longer.

6. Divide the strawberries and any loose flour between the plain and batters and fold in gently, using separate spatulas.

7. Spoon a generous tablespoon of each batter into either side of each cup. Bake until a cake tester comes out clean, 20 to 25 minutes. Remove the cupcakes from the pan at once and set on a rack.

8. Frost the cup cakes: Beat the cream cheese, butter, vanilla in a large bowl with an electric mixer at slow-medium speed, just until blended, about 1 minute. Add the sugar and continue to beat until completely combined. Spread on cupcakes. Note: If the frosting is too stiff to spread, let it stand briefly at room temperature.