You can utilize strawberry puree with or without a blender for delightful cupcakes with pink cream that improves the flavor of your recipe.
Strawberry puree blender
A quick and foolproof strawberry puree may be made in the blender with just two simple ingredients. This fruity puree is delicious with a variety of desserts, including chocolate cake and cream. This recipe for strawberry purée achieves exactly that with its harmonious combination of sweet and sour flavors. There are times when a superb dessert calls for a sauce that is both sweet and light to offer additional taste variety. By giving many of the desserts you are serving a brief spin in the blender, a quick pass through the sieve, and a mix of sugar and lemon juice, you can quickly and easily prepare a condiment that can be used with many of the desserts you are serving. Following are some directions and pointers for preparing homemade strawberry purée and enjoying its flavorful benefits, there is no difference between strawberry "purée" and strawberry "coulis," so feel free to use either one. They are a fruit puree that is made by blending strawberries, occasionally passing the mixture through a sieve, and then adding sugar to sweeten it and it can be eaten either raw or cooked. Sugar and lemon juice are two traditional components of coulis, and this recipe includes both of them. Purées are vegetables or fruits that have been processed in some way to the consistency of a paste or liquid, such as by blending, grinding, straining, or other similar methods. A blender is a very useful kitchen device that can be used to whip up a healthy strawberry smoothie using an all-natural and delicious purée. There are a plethora of blenders available today, and many of them have powerful motors and other fantastic features that allow you to make an array of smoothies, including delicious strawberry puree, with ease. It's possible that certain people can break the ice, opening the door to icy treats like ice cream and frosty strawberry smoothies. Choosing from the wide variety of models on the market today can be difficult, but we've done it. 
Strawberry puree baking
Strawberry whipped cream cupcakes with a vanilla cake base are soft, moist, and tender. When I first tasted cupcakes, I wasn't a huge fan, the excessive sugar level of the icing made me dizzy and it wasn't to my taste. My views have evolved after some time and 460 cupcakes have passed, strawberry cream cake if you will. The frosting is whipped cream rather than the standard buttercream, setting these apart from other cakes. For more structure and durability, I sometimes use instant vanilla pudding mix in place of some of the cream when icing with whipped topping. You only need two to four tablespoons per cup of whipping cream to have a thick, stable batter for baking purposes (no need to prepare actual pudding; simply use the powder straight from the packet). The cupcakes are best served cold, but can be stored at room temperature until serving time. Keep a close eye on the frosting while you make it and stop beating when the batter has reached the proper consistency (thick, stable, and holding its shape). Overmixing will destroy the consistency, so resist the urge. Use whipped cream if you want a firm frosting that holds its shape and tastes great so stop beating the cream until it forms soft peaks (a texture somewhere between shaving cream and whipped cream) and fold in the strawberry puree. Repeatedly stirring the mixture causes it to gel, this recipe for cupcakes is quite easy to follow and just your average day. Cupcakes are tender, moist, and mildly flavored with vanilla and strawberry. Meanwhile, the icing is so light and smooth that it seems unreal and the strawberries add a wonderful flavor to this cake. Strawberry buttercream cupcakes are so light and fluffy. The cupcakes can be stored in the refrigerator for up to three days if they are first carefully wrapped in plastic and then placed in the container. Serve the food at room temperature. Take them out of the refrigerator about an hour before serving. 
Strawberry puree recipe
The flavor of strawberry puree is exquisite in this cake recipe. Cupcakes with a light, airy texture and the most incredible strawberry buttercream icing. To make the cupcakes: universal flour, Salt and baking powder give the cupcake loft, refined sugar, and softened unsalted butter, eggs of a large size, vanilla extract, and milk, to give the strawberry flavor, use strawberry puree and chopped strawberries. The strawberry buttercream is for both salted and unsalted butter and should be used to add the frosting's necessary salt. The greatest strawberry flavor comes from using fresh strawberry puree. Powdered sugar: To give the buttercream more bulk, Vanilla flavoring, and Salt; if necessary, to achieve thorough blending, all ingredients should be at room temperature. This aids in producing cupcakes that are light, fluffy, and evenly baked. Pick out the best strawberries you can. Be on the lookout for bright red, plump, and spotless fruit, and set the oven's temperature to 350F. Put cupcake liners in the pan or use nonstick cooking spray. Strawberry puree and a further 1/4 cup of strawberries that have been finely chopped and combine butter at room temperature, sugar, and strawberry puree in a stand mixer with the paddle attachment add vanilla and eggs gradually. I didn't add any food coloring, but you may if you want them to be pinker, for me, the batter was enough pink. Salt, baking powder, and flour are combined in another bowl, to the sugar mixture, add. Add milk gradually while gently stirring and then add the strawberries, chopped. Fill the cupcake liners with an exact quantity of batter. Bake for 20 minutes or until a toothpick inserted in the center of the cupcakes comes out clean. While the cupcakes cool, whip up the buttercream icing and serve. 