Preheat oven to 350 degrees.

Put cupcake liners into regular muffin pans.

Puree the strawberries with 1 tbsp of sugar in a food processor set to the side.

You will need to sift the all purpose flour into the bowl of a stand mixer using a paddle attachment.

Add the sugar and baking powder into the flour and mix on low just until combined.

Add the butter and strawberry puree to the flour and mix on low until combined.

In a second bowl whisk together the eggs, egg whites and vanilla extract.

Add butter mixture to the flour mixture mix on low speed.

Mix on medium speed until well combined about 1 minute.

Scoop batter into cupcake liners only 3/4 of the way full.

Bake for about 18-20 minutes, until using a toothpick comes out clean.

Let cool for 10 minutes then remove from pan.

Place on a cooling rack allow to cool for 1 hour before frosting.

Cream butter in the bowl of a stand mixer fitted with a paddle attachment. Add the confectioners sugar about a cup at a time and beat just until blended.

Add the puree and vanilla, scrape bowl as needed and beat until the buttercream is light and fluffy, approximately 3-5 minutes (mine was perfect at about a minute).

Frost cupcakes and decorate as your heart desires.