I saw this recipe in a recent Cooking Light magazine. Then I saw that Kristen made the cake, and next I saw that Patsy made the same recipe but made cupcakes. That is when I decided I would definitely make this recipe but I would follow suit with Patsy and do cupcakes. Cupcakes are so much easier to pass out to others than a cake is….so any I would have left over, I could give to either my kids or take to work.

On the CL website itself there is a bit of discussion about the cake in the reviews. My feeling is that this is a good recipe to keep around but it definitely needs some tweaking. I love the fact you use strawberry puree. There is no flavoring listed in the recipe, but if made again, I would add some strawberry extract to boost the strawberry flavor. My cupcakes came out pretty flat but I kind of expected that to happen as the cake has been described as “dense” and I might play around with the flour in this recipe some too to try and make it not so dense. I decided that I was going to put strawberry puree in the frosting itself as I wanted as much strawberry flavor as possible!

Other strawberry recipes you may like!
Easy Strawberry and Cream PieRenees Kitchen Adventures
Lemon Strawberry Pound Cake with Chocolate GanacheFlavor Mosiac
Neopolitan CupcakesOur Life Tastes Good

Strawberry Cupcakes
Adapted slightly from Cooking Light

1-1/4 cups sliced strawberries
2-1/4 cups flour
2-1/4 teaspoons baking powder
1/8 teaspoon salt
1-1/2 cups granulated sugar
1/2 cup butter, softened
2 large eggs
2 large egg whites
1 Tablespoon Lemon Juice, then pour milk into measure to make 1 cup
1/4 teaspoon red food coloring
Cooking spray

1/3 cup (3 ounces) 1/3-less-fat cream cheese
1/2 cup butter, softened 
1 tablespoons Grand Marnier (orange-flavored liqueur)
4 cups powdered sugar
12 whole strawberries (optional) (I pureed strawberries and put about 1/4 cup of the puree in the frosting mix)
Preheat oven to 350°.
To prepare cake, place sliced strawberries in a food processor; process until smooth.
Lightly spoon flour into dry measuring cups and level with a knife.
Combine flour, baking powder, and salt.
In a large sized bowl, beat sugar and 1/2 cup butter; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Beat in egg whites. Add flour mixture and lemon juice/milk mixture to sugar mixture, beginning and ending with flour mixture. Add pureed strawberries and food coloring (if desired); beat just until blended.
Line two 12 cup cupcake pans with cupcake liners and divide batter between each cup using a large cookie scoop (or 1/4 cup measure).  Bake at 350° for 20 minutes minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.
To prepare frosting, place cream cheese, butter, and liqueur in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, and beat just until blended.
Frost cupcakes and decorate with fresh cut strawberries if desired.