1. In a blender, prepare the puree. Place about 1 pint fresh strawberries and 2 tablespoons sugar in a blender. Pulse until almost smooth.

2. In a mixing bowl, cream butter until light and fluffy.

3. Beat in 1 cup confectioners' sugar until just blended. Add 2 tablespoons strawberry puree and the vanilla extract and mix until combined. Continue to add about 2 tablespoons strawberry puree alternating with about 1 cup of confectioners' sugar, until all ingredients have been added and are well combined and creamy. You may need slightly more than 4 cups of confectioner sugar to achieve the right consistency.

4. Using a pastry bag fitted with a tip, pipe frosting onto the cooled cupcakes.