Strawberry Cupcakes with Strawberry Swiss Meringue Buttercream Frosting

A very special princess turned 1 yesterday. So, for her Valentine's themed birthday party today, I decided I had to make pink cupcakes with pink frosting. They are dressed in pink wrappers with cute tiny pink, red, and white hearts. Aren't they adorable? 

I decided to skip the food coloring and opt for Strawberry Cupcakes made from scratch flavored and colored by puréed strawberries. They turned out to be more of a light pink hue with specs of pink and red. Same goes for the Swiss Meringue Buttercream frosting- no food coloring here. I hope my little cutie of a niece enjoys them as much as I do.

Strawberry Cupcakes
adapted from Yellow Cupcakes
preheat oven to 375 degrees

3/4 cup butter
1/2 cup dark brown sugar

1 cup caster sugar
2/3 cup puréed strawberries

3 eggs

12.5 oz all purpose flour

2 tsp baking powder

3/4 tsp salt

1 tsp vanilla bean paste

1/3 cup sour cream
2/3 cup milk

1. In a large bowl combine flour, baking powder, and salt. Set aside.
2. Cream butter, strawberry purée  and sugars with mixer on medium-high speed until light and fluffy.
3. Add eggs one at a time, mixing well between additions.
4. Add vanilla, sour cream, and milk.
5. Using a wooden spoon, add flour and stir only until incorporated.

Fill liners to 3/4 full. Bake for about 15 minutes or until a tester comes out clean. Makes about 24 cupcakes. Set aside to cool.

Strawberry Jam/Preserves

Strawberry jam, room temperature

1. Core cupcakes and fill with a generous spoonful of jam.

Strawberry Swiss Meringue Buttercream
adapted from Annie's Eats 

8 oz fresh strawberries
4 large egg whites
1 1/4 cups sugar
1 1/2 cups unsalted butter, at room temperature, but cold
1/4 tsp salt
1 tsp vanilla bean paste

1. Place the strawberries in a food processor and puree until there are no chunks.
2. Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Do not let the bottom of the bowl touch the water. Whisking frequently, until the mixture reaches 150° F.
3. Transfer to stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form, mixture is shiny and glossy and the mixture has cooled to room temperature. (The bowl should be cool to the touch.)
4. Reduce the speed to medium and switch to paddle attachment and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. *If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!) 
5. Poor strawberry puree into strainer over the bowl and blend until smooth. 
6. Add salt and vanilla. Continue to blend for another 30 seconds.

Frost cupcakes and top with sprinkles if desired.