Strawberry Cupcakes

Directions

1. 1
   Adjust oven rack to middle position. Preheat oven to 350°F and line a regular 12 cup muffin tin with paper cups.
2. 2
   Transfer strawberries to a bowl, cover and microwave until strawberries are soft and have released their juice, about 5 minutes.
3. 3
   Place berries in a fine-mesh strainer set over a small saucepan. Firmly press the liquid out of the fruit until fruit is dry (juice should measure at least 3/4 cup). Reserve strawberry solids in the refrigerator.
4. 4
   Bring juice to a boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup. This will take about 6 to 8 minutes. Whisk milk and vinegar into juice until combined; set aside.
5. 5
   In the bowl of your stand mixer cream together butter and sugar until light and fluffy, about 3-4 minutes. Add egg whites, one at a time, beating well after each addition. Mix in vanilla.
6. 6
   In a medium bowl, sift together flour, baking powder, baking soda, and salt. Whisk to evenly combine. Add this into the creamed mixture alternately with 1/4 cup of the milk mixture (beginning and ending with the flour), beating well after each addition.
7. 7
   Fill cups 2/3 full and bake 20-22 minutes or until a toothpick inserted in the center comes out clean. Remove pan from the oven and set it on a rack. Let cupcakes cool in pan for 10 minutes then remove them to a wire rack to cool completely.
8. 8
   For the frosting: In the clean bowl of your stand mixer fitted with paddle attachment, mix butter and 3 cups confectioners' sugar on low speed until combined, about 30 seconds.
9. 9
   Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute.
10. 10
    Add the reserved strawberry solids and salt and mix until combined, about 30 seconds. Add additional 1 cup of confectioners' sugar as needed to thicken frosting. Refrigerate until ready to use, up to 2 days.
11. 11
    Pipe or spread frosting onto cooled cupcakes.
12. 12
    Method and frosting recipe modified from Cooks Country.