Strawberry Cupcakes

Place 1 stick of the unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place the remaining 2 sticks unsalted butter, 2 large eggs, and 1/2 cup whole milk on the counter. Let everything sit at room temperature until the butter is softened, 1 to 1 1/2 hours.

Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a standard 12-well muffin pan with paper liners.

Trim and quarter 8 ounces of the strawberries (about 2 cups; halve them if they’re small). Place in a medium bowl and add 1 tablespoon honey. Split 1 vanilla bean vertically and scrape out the seeds into the strawberry bowl. Stir or toss until the strawberries are throughly coated. Transfer to a rimmed baking sheet and spread into an even layer.

Roast until slightly caramelized, about 15 minutes. Meanwhile, make the cupcake batter.

Trim and dice the remaining 4 ounces strawberries (1 cup). Place 1 1/3 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon kosher salt in a medium bowl and whisk to combine.

Add 1 cup granulated sugar to the bowl of butter. Beat with the paddle attachment on medium speed until fluffy, 3 to 5 minutes. Use a rubber spatula to scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition.

Add half of the flour mixture and beat on the lowest speed until just combined, about 30 seconds. Add the milk and 1/2 teaspoon vanilla extract, and beat on the lowest speed until just combined, about 30 seconds. Add the remaining flour mixture and beat on the lowest speed until just combined, about 30 seconds. Add the chopped strawberries and fold by hand until just combined. Divide the batter evenly between the wells of the muffin pan (about 3 tablespoons each).

Remove the roasted strawberries from the oven and set aside to cool to room temperature. Transfer the muffin pan to the oven. Immediately reduce the temperature the oven temperature to 350°F. Bake until a tester inserted into the center of a cupcake comes out clean, 22 to 25 minutes.

Let the cupcakes cool in the pan for 10 minutes. Transfer them to a wire rack and let cool completely. Meanwhile, wash and dry the stand mixer bowl and paddle attachment. Halve 6 small strawberries lengthwise through their stems.

​​To make the frosting, place the remaining 2 sticks room-temperature unsalted butter in the bowl of the stand mixer (or large bowl if using an electric hand mixer). Beat with the paddle attachment on medium speed until smooth, about 20 seconds. Gradually beat in 2 cups of the powdered sugar, stopping to scrape down the sides of the bowl as needed. Add the roasted strawberries and beat until combined, about 3 minutes. Gradually beat in the remaining 2 cups powdered sugar until combined. Beat until the frosting is glossy and fluffy, 3 to 5 minutes more.

Dollop the frosting onto the cupcakes, or transfer to a piping bag fitted with a tip and pipe onto the cupcakes. Garnish each cupcake with a strawberry half.