Skinny Strawberry Cupcakes

 Skinny Strawberry Cupcakes with Lemon Glaze 

makes about 24 cupcakes



1 1/4 cups sliced strawberries
10 ounce all-purpose flour (about 2 1/4 cups)
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 cup low-fat buttermilk
1/4 teaspoon red food coloring (YM recommends using a little less for a more natural color)

Lemon Glaze: 

1 cup confectioners' sugar 

juice of 1 lemon 

Preheat oven to 350°. Line 2 muffin pans or mini muffin pans with liners.

To prepare cake, place sliced strawberries in a food processor; process until smooth.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place granulated sugar and 1/2 cup butter in a large bowl; 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 buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add pureed strawberries and food coloring; beat just until blended.

Divide batter between muffin pans. Bake at 350° for 15 minutes (less time for minis) or until a wooden pick inserted in center comes out clean. Cool completely. 

Place confectioners' sugar in a small bowl. Whisk in lemon juice until glaze is thick but pourable. Add more sugar to thicken, more lemon juice to thin. Spoon glaze over cooled cupcakes and allow glaze to harden.