1. Preheat the oven to 350 degrees.
2. Line muffin pans with cupcake liners.
3. Defrost the strawberries in the microwave if needed.
4. Put all the ingredients together in a stand mixer (or a large bowl if using a hand mixer).
5. Mix on low until combined. Scrape the sides of the bowl down and mix on medium for 1 to 2 minutes until completely combined.
6. Scoop into cupcakes liners until 3/4's of the way full (a large cookie scoop or small ice cream scoop works great).
7. Bake for 18 minutes or until a toothpick inserted comes out clean.
8. Cool 5 minutes in pan and then remove cupcakes from pan and cool completely on a cooling rack.

Once cooled make the icing.

1. Mix the remaining cup of defrosted strawberries, room temp butter, pinch of salt and 2 cups of icing sugar togther on low in the stand mixer or with a hand mixer.
2. Once mixed in add the additional 2 cups of icing sugar and continue mixing on low. You want the icing to be thicker than a usual butter cream as the strawberries definitely add extra liquid.
3. Once the thickness if achieved - adding more icing sugar as needed, turn the mixture to high and beat for 1 -2 minutes to lighten the consistency.
4. Spread generously, or pipe with a large tip, onto cooled cupcakes.
5. Enjoy.