Ingredients
Equipment
Method
Prep and bake
- Preheat oven to 350°F and line a muffin tin with cupcake liners, then set aside for easy filling.
- Whisk together all-purpose flour, baking powder, and salt in a bowl until evenly combined.
- Cream softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in eggs one at a time, scraping the bowl as needed, then alternate adding the flour mixture and sour cream, beginning and ending with flour.
- Stir in fresh strawberry puree and vanilla extract until just combined, with no dry streaks.
- Fill each cupcake liner two-thirds full and bake for 16-18 minutes until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting.
Make frosting and finish
- Beat together softened butter, powdered sugar, and strawberry jam until light and fluffy, then prepare to pipe.
- Pipe the strawberry jam frosting onto the cooled cupcakes in a smooth swirl.
- Top each cupcake with a fresh strawberry slice and a dollop of whipped cream before serving.
- Rest the frosted cupcakes for 30 minutes to help the frosting set for cleaner swirls and easier serving.
Notes
For the brightest strawberry flavor, use strawberry puree that’s smooth and not watery; if needed, strain it to remove excess liquid. Store cupcakes covered in the refrigerator for up to 3 days; bring to room temperature for 15-20 minutes before serving. Freezing: unfrosted cupcakes freeze up to 2 months (thaw overnight in the fridge), then frost fresh. Dietary swap: use a 1:1 gluten-free all-purpose flour blend to make them gluten-free (check that it includes xanthan gum).