Bake Something Sweet For Dad: Berry Capped Strawberry Cupcakes

1-1/2 cups chopped strawberries (about 1-pint basket)
1/4 cup granulated sugar plus 1 cup
1 teaspoon grated lemon rind
2 cups cake flour (not self-rising)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
3 eggs
1 teaspoon vanilla
3/4 cup buttermilk
Frosting:
1/4 cup (1/2 stick) butter, at room temperature
1-3/4 cups confectioners' sugar
2 tablespoons milk
1/4 teaspoon vanilla
Garnish:
9 strawberries, halved or quartered
1/4 cup strawberry jelly, melted
Directions

1. Heat oven to 350°F. Line 18 standard-size muffin cups with paper liners.

2. Cupcakes: Mix chopped strawberries, 1/4 cup granulated sugar and lemon rind in medium-size saucepan. Cook over medium heat, stirring occasionally, 8 to 10 minutes or until sugar is dissolved and mixture is thickened. Spoon into small bowl; let cool completely, about 1 hour.

3. Mix flour, baking powder, baking soda and salt in large bowl.

4. Beat together butter and remaining 1 cup granulated sugar in medium-size bowl until fluffy, about 2 minutes. Add the eggs, one at a time, beating after each. Beat in vanilla.

5. On low speed, beat flour mixture into butter mixture in 3 additions, alternating with buttermilk, and ending with flour. Swirl in cooled strawberry mixture to create a marble pattern. Divide batter equally among prepared muffin cups.

6. Bake in 350°F. oven for 18 to 20 minutes or until cupcakes spring back when gently touched. Let cool in cups on wire rack for 5 to 10 minutes. Unmold cupcakes onto rack to cool completely.

7. Frosting: Beat together butter, confectioners' sugar, milk and vanilla in medium-size bowl until smooth, about 3 minutes. Cover bowl with plastic wrap.

8. Garnish: Place cut strawberries on large plate. Liberally brush melted jelly over each piece. Set aside.

9. Frost tops of cupcakes. Top each with glazed strawberry piece(s).

Source: Parents Online