STRAWBERRY CUPCAKES

1. Preheat oven to 350° F. Line mini muffin tin(s) with 48-ish cupcake liners. 
2. Chop the strawberries into small 1/8" chunks and place on a baking sheet lined with paper towels to soak up excess moisture.
3. Sift together the cake flour, baking powder, and salt in a medium bowl. Whisk in lemon zest and set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together on high speed for about 5-7 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Blend until the mixture is super light and fluffy.
5. Crack the eggs into a liquid measuring cup and add the vanilla. With the mixer on low, slowly add to the sugar mixture one egg at a time, allow each egg to blend in completely before adding the next. Scrape the sides of the bowl down. Stir in the lemon juice.
6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a spatula fold the final mix together by hand. 
7. Gently fold in the chopped strawberries until just mixed.
8. Using a small cookie scoop, divide the batter between the muffin cups, filling them about 2/3 full. 
9. Bake for 10-12 minutes, until just slightly golden and a toothpick inserted in the center comes out clean, rotating the pan(s) halfway through bake time.
10. Allow cupcakes to cool in the pan(s) for 5 to 10 minutes, and then transfer to a cooling rack. 

STRAWBERRY CREAM CHEESE FROSTING

1. Use a mortar and pestle to finely crush the freeze dried strawberries or alternatively, place them in a ziplock bag and crush with a rolling pin. Then sift together with the powdered sugar and salt.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter and vanilla extract until completely smooth. Slowly add in powdered sugar mix until smooth, creamy and fluffy. The natural pink color from the freeze dried berries will come through and create a soft pink color. For a more vibrant pink color and strawberry flavor, add more crushed and sifted berries.
3. Use a piping bag and desired frosting tip to pipe the frosting on the cupcakes. I used a medium sized open star tip to pipe the little star dollops on these mini cupcakes.