Fresh Strawberry Cupcakes

Preheat oven to 350-degrees. Line two cupcake tins with cupcake liners. Set aside.

PREPARE STRAWBERRIES: Finely chop fresh strawberries until you get two full cups of finely chopped strawberries. Add the strawberries to a bowl and stir in two tablespoons of sugar into the strawberries and let set aside.

PREPARE CUPCAKE BATTER: In a medium-sized bowl, whisk together the flour, baking powder, salt and nutmeg. Set aside.

In your stand mixer, affixed with the paddle attachment, add the butter and mix on medium-high speed for 2-3 minutes or until light and fluffy. Scrape down the sides of the bowl as needed. Add the sugar to the butter and mix until combined. Change the mixer to low speed and add the eggs, one at a time, mixing the egg in completely before adding each egg and egg whites. Mix in the vanilla extract.

Keep the mixer on low speed and add half of the flour mixture, mixing until just combined. Add the entire 1/2 cup of milk, mixing until combined. Add the remaining flour mixture, mixing until just barely combined. Remove the bowl from the mixer and scrape down the sides of the bowl, ensuring all ingredients are incorporated. Use a slotted spoon to add the strawberry mixture into the batter without the excess liquid. Stir the strawberry mixture into the batter until just combined.

Fill cupcake liners 2/3 full of batter. Bake cupcakes, one tin at a time, in 350-degree oven for 20-22 minutes, or until a toothpick inserted in the middle comes out clean.

Remove baked cupcakes from oven and let set in the cupcake tin for 5-7 minutes before transferring to to a wire rack to cool completely before frosting.