Make the strawberry purée by combining all ingredients in a sauce pan. Bring to a boil and then
a simmer for 15 mins, stirring frequently. Smash the berries. Set aside to cool.
Preheat oven to 350 degrees f.
Cream butter and sugar until light and fluffy, about 4-5 in an electric mixer.
Add egg whites and vanilla.
Beat until well incorporated. Scrape down the sides of the bowl.
Add dry ingredients and milk, alternating.
Finally add in lemon zest and strawberry puree.
The cupcake batter will be thick.
Scoop into muffin cups, filling them no more than ¾ full or else you’ll have “muffin tops”
Bake for 18-20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
Allow to cool completely before icing.
Frost with homemade strawberry buttercream.