Ingredients

• Cupcakes
• 2 1/2 cups cake flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup buttermilk
• 1/4 cup canola oil
• 1/2 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter
• 1 1/2 cups sugar
• 2 large eggs
• 1 cup mashed strawberry (fresh or frozen)
• 1 teaspoon grated orange zest
• Frosting
• 1/2 cup chopped strawberry (fresh or frozen)
• 2 tablespoons strawberry jam
• 1 teaspoon fresh lemon juice
• 1 (8 ounce) package cream cheese, softened
• 1 1/2 cups unsalted butter, softened
• 4 cups powdered sugar, sifted

Directions

1. Preheat oven to 350°; spray a muffin pan with nonstick cooking spray or line with foil baking cups.

2. In a bowl, sift together the flour, baking soda, and salt.

3. In another bowl, combine the buttermilk, oil, and almond and vanilla extracts; set aside.

4. In an electric mixer, beat the butter and sugar until light and fluffy; add in the eggs one at a time, beating well after each addition.

5. Gradually add the buttermilk mixture; beat for 1 minute at medium speed.

6. Reduce speed to low and add the flour mixture; mix until just combined.

7. Stir in the strawberries and zest; spoon into prepared muffin tins, filling them 2/3 full; bake for 18-20 minutes, or until the cupcakes spring back when touched lightly in the center.

8. Cool in the pans for 10 minutes, then unmold the cupcakes and cool on racks.

9. Make the frosting: in a small saucepan over medium heat, combine the strawberries, jam, and lemon juice; cook and stir for 5 minutes, or until the jam is melted and the strawberries are soft.

10. Press any big pieces with the back of the spoon to mash.

11. In an electric mixer fitted with the paddle attachment, mix the cream cheese and butter at medium speed until creamy.

12. At low speed, slowly add the powdered sugar and mix until combined; add the strawberries and mix at low speed until blended.

13. When the cupcakes are completely cooled, spread with the frosting.

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