Place the strawberries into a food processor or blender, and process until smooth. Pour through a mesh strainer to remove the seeds, then set aside.
1 cup strawberries
In a large mixing bowl, use a hand mixer to combine the powdered sugar and butter. Slowly begin to add the strawberry puree until the desired consistency is reached.
4 cups powdered sugar, 1 cup unsalted butter
Add the buttercream to a piping bag fitted with your preferred tip, and frost the cooled cupcakes.
See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of approximately 2-3 tablespoons of frosting. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*This recipe makes enough frosting to lightly frost 18-20 cupcakes, a 9x13-inch cake, or the tops of 2 (8-inch) cakes. If you prefer more frosting on your desserts, consider making a double batch or adding a ½ cup of butter, an extra 1-2 cups of powdered sugar, and additional strawberry puree.*You may not need all of the strawberry puree. Start with a little and slowly add more as needed. The puree acts as the liquid in the frosting, so it will thin it out as it’s added.