Strawberry Cupcakes

Cupcake:
16 oz. strawberries, destemmed
4 eggs
1 3/4 cups sugar
1/2 butter
1 tsp. vanilla
1 1/2 tsp. baking powder
1/2 tsp. salt
3 cups flour
*Place first four ingredients in blender. Blend until fully pureed. Pour into a large bowl and mix in remaining ingredients. Spoon into cupcake wrappers. Bake at 325 for 20 minutes or until tops spring back when lightly touched. Allow to cool before frosting.
Frosting:
3/4 cups fresh strawberries
1/2 cup butter, softened
1 tsp. vanilla
2 lb. powdered sugar
*Mash up the strawberries in a bowl. Add remaining ingredients and mix well with hand mixer.