Strawberry Cupcakes with Fresh Strawberry Frosting

INGREDIENTS

for cupcakes—

3 cups

flour

2 tsp

baking powder

1/2 tsp

salt

1 1/3 cups

pureed fresh strawberries (from about 2 cups whole strawberries—puree in a blender until smooth)

1/2 cup

milk

2 tsp

vanilla

2 tsp

lemon zest

2 sticks

unsalted butter, softened

2 cups

sugar

eggs

egg whites

for fresh strawberry frosting—

4 sticks

unsalted butter, softened (1 pound)

2 tsp

fresh lemon juice

1/2 tsp

sea salt (original recipe calls for fleur de sel, which you can find at specialty shops)

8 cups

powdered sugar (from two 1-lb boxes)

1/2 cup

pureed strawberries (about 1 cup whole strawberries)