Strawberry cupcakes

2/3 c. whole fresh or frozen strawberries, thawed
1 1/2 c. ww flour or GF flour
1 tsp baking powder
1/4 tsp coarse salt
1/4 c. coconut or almond milk
1 tsp. vanilla
1/2 c butter, room temperature
1 c. agave or sugar
2 large egg, room temp

1. Preheat oven to 350 degrees.  Line a 12 cup muffin tin with cupcake liners, or 24-cyo mini muffin tin.\
2.  Puree strawberries, to 1/3 c. of puree, if extra save for frosting
3.  In a medium bowl, whisk together flour, baking powder, and salt; set aside.  In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
4.  In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy.  Gradually add sugar and continue to beat until well combined and fluffy.  Reduce the mixer speed to medium an dslowly add eggs until just blended.
5.  With the mixer on low, slowly add half the flour mixture; mix until just blended.  Add the milk mixiture; mix until just blended.  Slowly add remaining flour mixture.
6.  Divide batter evenly among prepared muffin cups.  Cook 22-25 min for regular muffins or 10-12 min for mini muffins

Frosting:
1/2 c. whole frozen strawberries, thawed
1 c. butter, chilled and firm
pinch of salt
 3 1/2 c. powdered sugar
1/2 tsp vanilla

puree strawberries.  Beat together butter and salt until light and fluffy.  Add powdered sugar, beat well.  Add vanilla and strawberry puree until mixed.