Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup fresh strawberry puree
• 1 cup whipped cream (for frosting)
• Fresh strawberries and mint leaves (for decoration)

Instructions

1. Preheat the oven to 350°F (175°C) and line a cupcake tray with paper liners.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk until well combined.
6. Fold in the strawberry puree gently until incorporated.
7. Pour the batter into the prepared cupcake liners, filling them about two-thirds full.
8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and allow to cool completely on a wire rack.
10. Once cool, top with whipped cream and garnish with fresh strawberries and mint leaves.