Strawberry Cupcakes

Preheat oven to 350°. Line 2 (12-cup) muffin pans with paper liners.

In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Beat in strawberry preserves. Add eggs, one at a time, beating well after each addition.

In a medium bowl, combine flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture, alternately with strawberry puree, beginning and ending with flour mixture. Beat until well combined. Add buttermilk and strawberry extract, beating to combine. Spoon batter into muffin cups, filling three-fourths full. Bake for 18 to 20 minutes or until a wooden pick inserted in centers comes out clean. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on wire racks.

Using a melon baller, scoop out and discard about 1 tablespoon cake from the center of each cupcake. Fill indentations with Strawberry Filling. Spread or pipe Fluffy Strawberry Frosting over cupcakes.

In a large bowl, beat cream cheese and butter; beat at medium speed with an electric mixer until creamy. Gradually beat in confectioners’ sugar until smooth. Add whipped topping, beating to combine. Beat in strawberry extract.

In the work bowl of a food processor or the container of a blender, puree strawberries until smooth.

In a heavy saucepan, combine sugar and cornstarch. Add strawberry puree, lemon juice, and egg yolks. Cook over medium heat, whisking constantly, for 7 to 8 minutes or until very thick. Remove from heat; gradually whisk in butter until melted. Stir in strawberry extract. Let mixture cool slightly; cover, and refrigerate for 2 hours.