Strawberry Cupcakes with Fresh Strawberry Frosting
INGREDIENTS
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for cupcakes—
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3 cups flour
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2 tsp baking powder
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1/2 tsp salt
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1 1/3 cups pureed fresh strawberries (from about 2 cups whole strawberries—puree in a blender until smooth)
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1/2 cup milk
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2 tsp vanilla
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2 tsp lemon zest
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2 sticks unsalted butter, softened
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2 cups sugar
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2 eggs
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4 egg whites
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for fresh strawberry frosting—
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4 sticks unsalted butter, softened (1 pound)
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2 tsp fresh lemon juice
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1/2 tsp sea salt (original recipe calls for fleur de sel, which you can find at specialty shops)
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8 cups powdered sugar (from two 1-lb boxes)
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1/2 cup pureed strawberries (about 1 cup whole strawberries)
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