Fluffy Vanilla Cupcakes & Fresh Strawberry Buttercream

For the Vanilla Cupcakes

1.  Preheat the oven to 350F.
2. Line a 12 well cupcake pan with paper liners. In your stand mixer, cream the butter and sugar together until light and fluffy and a very pale yellow color.
3. Add the vanilla, milk and the eggs (one at a time) beating well. Sift together the flour and baking powder.
4. Fold the flour mixture into the batter, until just combined. Portion the batter into the paper liners evenly. Bake for 15-20 minutes. Tops should be lightly browned, and spring back when touched.
5. Transfer to a cooling rack, and cool completely before frosting. 

For the Strawberry Buttercream

1. Slice the strawberries, and blend them in a blender or food processor until smooth. (You'll need about a cup of puree, so add or remove as needed).
2. Place the puree and the sugar in a heavy bottomed saucepan and heat over medium-high heat.
3. Let it come to a gentle boil, stirring constantly. Reduce heat to medium, and let the mixture boil gently until thickened and reduced (to about a half cup). Stir it often, so it doesn't burn.
4. Remove puree from the saucepan and strain all the solids out. Allow to cool (I put mine in the freezer) until well chilled (important)
5. In your stand mixer, beat the butter until fluffy.
6. Add the vanilla, and 2 cups the confectioners sugar 1/2 cup at a time, beating in between additions.
7. Add the chilled strawberry puree to the bowl, and continue to beat until well blended.
8. Add the last cup of confectioners sugar and beat until thick.
9. Frost cooled vanilla cupcakes and decorate as you please.
10. Devour.