Strawberry Balsamic Cupcakes

I found this recipe on Pinterest and I was a little bit intrigued.
It sounded light and summery, but also a little intimidating -- I mean, vinegar in a cupcake?!
They turned out pretty well, the flavor was subtle - which, I thought was a good light treat but my husband didn't care for it because "it didn't have enough flavor".
I used the same cupcake base as the Cherry ICEE cupcakes, topped with the frosting and glaze from the Pinterest recipe.

yield: 36 cupcakes

ingredients

for cupcakes

18 tbs butter, softened

2 1/4 C sugar

3 C flour

1 tbs baking powder

1/4 tsp salt

9 egg whites

1 1/8C buttermilk

1 tbs vanilla extract

 for frosting

3C fresh strawberries, rinsed, hulled and coarsely chopped
1C + 6 tbsp. sugar, divided
2 tsp balsamic vinegar
4 egg whites
3 sticks (1½C) unsalted, room temperature 

for glaze

½ cup balsamic vinegar

2 tbsp. light brown sugar

directions 

1. for cupcakes: Preheat oven to 350 degrees.
2. In large bowl (or stand mixer), beat butter and sugar until light and fluffy
3. In another bowl, combine flour, baking powder, and salt.
4. In another bowl, mix egg whites, milk and vanilla extract.
5. Alternate adding the flour mixture and egg mixture to the butter mixture.
6. Mix until just combined.
7. Line muffin pan with cupcake liners (or grease muffin cups).
8. Fill cupcake liners 2/3 full.
9. Bake for 18-20 minutes, until a toothpick comes out clean.
10. Let cool.
11. for frosting: combine the chopped strawberries, 2 tablespoons of the sugar and balsamic in a small saucepan.
12. Cook over medium heat, stirring occasionally, until the berries have softened and the liquid is somewhat reduced, about 5-8 minutes.  
13. Let cool slightly, then transfer to a blender or food processor and puree until smooth. 
14. Chill the mixture well before use in the frosting.
15. Combine the egg whites and the remaining 1¼ cups sugar in a heatproof bowl set over a pot of simmering water.
16. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.  
17. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.
18. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)
19. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.
20. Blend in the strawberry-balsamic puree until smooth and completely incorporated, scraping down the sides of the bowl as needed.
21. Pipe (or spread) onto cooled cupcakes.
22. for glaze: combine the balsamic vinegar and brown sugar in a small saucepan or skillet.
23. Heat over medium-high until bubbling, then lower the heat and continue to cook (and stir) until significantly reduced (about 10 minutes.)
24. Set aside to cool slightly. 
25. Drizzle over frosting.
26. Enjoy!