1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon pure vanilla extract
Divide batter evenly among liners, filling about three-quarters full. Bake, rotating pan halfway through, until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack.
2 cups strawberry puree
1/2 cup sugar
2 tablespoons lemon juice
4 tablespoons cold water
1 envelope unflavored powdered gelatin
1 cup diced, fresh strawberries
Heat puree and sugar in a small saucepan just until it begins to bubble, stirring to dissolve sugar. Stir in lemon juice and remove from heat. Put water in a small bowl and sprinkle gelatin on top. Let sit for 5 minutes. Add fruit puree mixture to the bowl and stir until gelatin is completely dissolved.
Stir in diced strawberries and chill until set.
Spoon about a teaspoon of strawberry gelee filling into each cupcake and top with the cone top.
Strawberry Mascarpone Frosting:
1/4 cup softened, unsalted butter
1 8-ounce container mascarpone cheese, at room temperature
1 8-ounce block of cream cheese, softened
1/2 cup fresh strawberries, pureed
2 tablespoons strawberry jam
4-5 cups powdered sugar
Cream butter, mascarpone and cream cheese together in an electric mixer until soft and fluffy, about 2 minutes. Add the strawberries and jam. Mix until combined. Add the powdered sugar, 1 cup at a time until the frosting has the sweetness and consistency you desire. If your frosting is not stiff enough to pipe, add more powdered sugar. Chill until ready to use.
Using a pastry bag or an offset spatula, frost tops of each cupcake with the strawberry mascarpone frosting.
(Recipe from Sticky Gooey Creamy Chewy)