Preheat oven to 350 degrees.

Line cupcake pan with paper liners.

Sift flour, baking powder, salt, and baking soda together in a bowl.

Beat butter on high for 30 seconds.

Add sugar, vanilla and strawberry extract to the butter until well combined.

Add egg whites, one at a time, mixing after each.

Add eggs, one at a time, mixing after each.

Add flour mixture to the wet mixture; alternating with the buttermilk on low speed until it is thoroughly blended.

Scoop the batter into the lined cupcake holders till 2/3 filled.

Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.

Cool for 10-15 minutes.

Remove to a wire rack until fully cooled.

Add 10 fresh cut washed strawberries (with stem removed ) to a food processor.

Puree until done.

Beat butter until creamed.

Add powdered sugar, 1/2 C at a time.

Cream both until light and creamy.

If not creaming slowly add a little whipping cream.

Add pureed strawberries.

Mix the strawberry puree with the butter and powdered sugar.

Test to see if the frosting can make and hold a stiff peak.

Test by pulling out a spoonful of frosting holding it upside down. If it doesn’t drop then your frosting is done.

If not add 1/2 C powdered sugar.

Test again to make sure the frosting can make and hold a stiff peak.

Spoon frosting into a pastry bag with a frosting tip.

Twist open end to push frosting to the tip.

Frost cupcakes.

Add decoration of your choice to the frosted cupcakes.