Gluten Free Strawberry Cupcakes with Strawberry Frosting

For the strawberry syrup 1 pound fresh strawberries, hulled and roughly chopped

granulated sugar

kosher salt

to 4 tablespoons lukewarm water

For the cupcakes 1 3/4 cups (245 g) all purpose gluten free flour (I used my mock Cup4Cup)

xanthan gum (omit if your blend already contains it)

baking powder

baking soda

kosher salt

granulated sugar

unsalted butter, at room temperature

egg (60 g, out of shell) plus 1 egg white (30 g) at room temperature, beaten

pure vanilla extract

strawberry syrup, at room temperature

milk, at room temperature

Strawberry Frosting 14 tablespoons (196 g) unsalted butter, at room temperature

to 4 cups (400 to 460 g) confectioners’ sugar

kosher salt

strawberry syrup, at room temperature

Milk by the half-teaspoonful at room temperature, as necessary