Wild Strawberry Cupcakes

Makes 36 beautifully round, moist cupcakes.
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16 oz. strawberries, destemmed
4 eggs
1 3/4 c. sugar
1/2 c. butter
1 t. vanilla
1 1/2 tsp. baking powder
1/2 tsp. salt
3 c. flour
Place first four ingredients in a blender. Blend until fully pureed. Pour into a large bowl and mix with remaining ingredients. Spoon into cupcake wrappers. Bake at 325 degrees for 18-20 minutes, or until tops spring back when lightly touched. Allow to cool. Frost with recipe below.
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Sweet & Pure Strawberry Buttercream
3/4 c. fresh strawberries, destemmed
1/2 c. butter
1 tsp. vanilla
2 lb. powdered sugar
Over a large bowl, crush the strawberries in your hands. Allow juice & pulp to fall into bowl. Sniff fingers. Lick fingers. Wash hands. Add remaining ingredients & beat well with an electric mixer. Frost cooled cupcakes. Allow to set at room temperature.