Small Batch Strawberry Cupcakes

olivesnthyme.com 

These  strawberry cupcakes are made from a light, airy and buttery strawberry cake and are topped with sweet and tart strawberry buttercream frosting. 

olivesnthyme.com 

Place prepared strawberries into a food processor. Blend/process until the berries are reduced to a liquid. Pour the strawberries into a medium sauce pan. Heat over medium heat until reduced by half (1/4 c), about 25-30 minutes.

Step 1:  

Preheat the oven to 350F (177C). Line a standard 6 or 12 ct. muffin pan with 6 cupcake liners. Sift the cake flour, baking powder and salt together. Whisk together until well combined.

Step 2:  

Pour the sugar into a large mixing bowl. Zest the lime straight into the sugar. Add  vanilla extract into the sugar.  Beat butter and flavored sugar together on high for 2-3 minutes until light and fluffy.

Step 3:  

Add the egg white. Beat on high for 2 minutes. Scrape the bowl along the sides and bottom. Beat in the sour cream or yogurt until combined.

Step 4:  

Stir in the dry ingredients to the wet, alternating with the milk. Stir in the strawberry puree. 

Step 5:  

Scoop even amount of cake batter into each of the lined muffin wells up to 2/3 full. Bake in the center of the oven at 350 F/ 177C for 20-22 minutes. Cool the cupcakes in the pan on a cooling rack for 15 minutes. Remove the cupcakes and cool an additional 30 minutes.

Step 6:  

Make the strawberry buttercream frosting by beating the butter and mascarpone until smooth and well combined. Beat in sifted powdered sugar, strawberry powder, vanilla extract, 2 tsp milk and salt. Beat on low to combine. Pipe onto cooled cupcakes and enjoy!

Step 7:  

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