Preheat oven to 350 degrees and line your cupcake pans with cupcake papers.
24 ounces ripe strawberries, hulled
1-2 tsp sugar
In a bowl place strawberries and sugar and let set for a few hours till juicy.
Place berries in blender and purée. Reserve 3/4 cup of purée for cake the rest you will use in your cheesecake filling and frosting.
1/4 strawberry milk, room temperature
4 eggs room temperature
2 tsp vanilla
2-1/4 cup cake flour
1-3/4 cup sugar
4 tsp baking powder
1 tsp salt
3/4 cup butter
In a small bowl mix milk, purée, eggs and vanilla.
In bowl of mixer place flour, sugar, baking powder and salt mix on low till combined. Add butter mix until looks like crumbs. Slowly add wet mixture and beat on medium for about 1 minute. Scrape sides and continue to mix about 30 seconds. Fill each cupcake paper with 1/4 cup batter and bake 17-20 minutes. Cool 10 minutes in tins and then remove and cool completely.
Strawberry cheesecake filling
1 8 oz block cream cheese
1 tub cool whip
Beat cream cheese till fluffy add cool whip and purée till you get your desired flavor and consistency. Batches of strawberries differ so amounts of purée will differ. Sorry!!
Strawberry Butter Cream
2 sticks butter, room temperature
16 ounces powder sugar
Left over strawberry purée
Beat butter and powdered sugar, slowly add in purée till desired consistency and flavor is light and fluffy!:)
Fill cooled cupcakes with Strawberry cheesecake filling and then frost with strawberry buttercream. These will need to be stored in fridge until ready to serve!:)