Strawberry Cupcakes

1. Preheat the oven to 350°F / 180°C and line a 12-cup muffin pan with cupcake liners.
2. In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and creamy.
3. Add the eggs one at a time while mixing, then add the vanilla extract.
4. In a separate bowl, whisk together the cake flour, baking powder, and salt.
5. Add the dry ingredients to the batter in three additions, alternating with the buttermilk, and mix on low speed just until combined.
6. Toss the diced strawberries with a little flour, then gently fold them into the batter using a spatula.
7. Divide the batter evenly between the cupcake liners, filling them about ⅔ full.
8. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool for a few minutes in the pan, then transfer to a wire rack and cool completely.

Strawberry Puree

10. Place the strawberries and sugar in a saucepan over medium heat.
11. Cook for several minutes while stirring occasionally until the strawberries are soft and slightly thickened.
12. Blend into a smooth puree, then strain through a fine mesh sieve for a smooth texture.
13. Let the strawberry puree cool completely before using in the frosting.

Strawberry Mascarpone Frosting

14. Place the cold mascarpone, heavy cream, powdered sugar, vanilla extract, and cooled strawberry puree into a large mixing bowl.
15. Beat with an electric mixer on low to medium speed until the frosting is smooth, thick, and fluffy.
16. Add a small amount of pink food coloring if desired.

Assembly

17. Transfer the frosting to a piping bag fitted with your favorite piping tip.
18. Pipe the strawberry mascarpone frosting onto the cooled cupcakes.
19. Decorate each cupcake with half a fresh strawberry before serving.