Strawberry cupcakes by Jane Lee

Cupcakes (Yield 12)
3 cups cake flour
1 3/4 cups sugar
(I cut down to 1 cup only)
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup butter, cold, cut into small cubes
4 eggs
1 1/2 cup milk
1/2 cup of strawberry puree

Strawberry Buttercream:
2 sticks butter, softened
pinch of salt
3 1/2 cups powdered sugar
(I cut down to 2 1/2 still sweet, you may wanna to cut down to 2 cups only)
1/2 teaspoon vanilla extract
1/2 cup strawberries, pureed to make about 3 tablespoons puree

Line two muffin tins with paper liners. In a large bowl or a the bowl of a stand mixer, whisk together flours, sugar, baking powder, and salt.
Add the butter and mix until the mixture resembles coarse crumbs. Add the eggs one at a time, beating well after each addition. Combine the milk and strawberry puree in a measuring cup, and add about half of the milk mixture to the flour mixture. Beat until well blended and smooth. Add the other half of the milk mixture, and beat until smooth. Fill paper liners 2/3 full and bake 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for a few minutes and then remove to a cooling rack to cool completely.

To make the frosting, beat
the butter until light and fluffy. Add the salt and powdered sugar,
until combined. Add the vanilla and strawberry puree and beat until
light and fluffy.

I suggest the buttercream powdered sugar, you try to put 2 cups first. If not sweet enough, please add bit by bit to your taste.

My oven im using 160deg at 12min done or the stick comes out clean. Please adjust according to your oven.