Preheat Oven to 375 Degrees Fahrenheit

Line a 12 muffin tin with muffin liners

In a bowl place the flour, salt and baking powder. Mix

In another bowl, place the butter and sugar. Mix with a mixer on medium high speed for 3-4 minutes

Add the eggs one at a time and mix well after each addition

Now alternate by adding the buttermilk and flour mixture in 2-3 additions starting and ending with the flour. Mix well

Finally add the vanilla extract

Divide de batter between the muffin tins filling them 3/4 of the way

Bake for 16-19 minutes or until springy to the touch

Remove from heat and let the cupcakes cool on a cooling rack

Puree strawberries in a blender or food processor

Strain the mixture to discard the little seeds

Place puree on a heavy saucepan. Let the puree boil and reduce on medium-low until you get about 1/4 cup of puree

Remove from heat and let it cool completely

In a mixer place the mascarpone cheese and butter together. Cream on high speed for 3-4 minutes. Scrape the sides and bottom with a spatula

Add 1 cup of confectioners sugar and 1 tablespoon of strawberry puree. Beating well for 1-2 minutes. Repeat this step until all the sugar is added in.

Lastly add about 2 tablespoons of milk or heavy cream and a pinch of salt

Decorate your cupcakes and place in the fridge until ready to serve