• Preheat the oven to 350°F and line two cupcake tins with liners. This recipe makes 15 cupcakes. Set aside.
• Using a hand mixer or stand mixer with the paddle attachment, beat the butter, eggs, vanilla extract, and sugar together.
• Add flour, cornstarch, salt, and baking powder to a separate bowl and whisk together.
• Alternate slowly adding in the milk and the dry ingredients. Mix until combined.
• Stir in the finely diced strawberries.
• Add the cupcake batter to the cupcake tin, filling each cavity ⅔ full. Bake for 13-17 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.
• Let the cupcakes cool in the pan for 10-15 minutes. While they cool, make the buttercream.

Strawberry Buttercream

• Add the strawberries to a blender until pureed. Measure out ¼ cup of puree then set the remainding puree aside.
• In the bowl of a standing mixer or handheld mixer, beat butter, ¼ cup strawberry puree, and vanilla extract together.
• Add in the icing sugar, ¼ cup at a time until desired consistency is reached. If the buttercream is too thin, add in more powdered sugar ⅛ cup at a time.
• Once the cupcakes have cooled completely, add frost each one then use a small spoon to drizzle or swirl the leftover strawberry puree over each one.