– 1 ¾ cups Cake flour – 1 teaspoon Baking powder – ¼ teaspoon Baking soda – ¼ teaspoon Salt – ½ cup Unsalted butter room temperature – 1 cup White granulated sugar – 2 Large egg room temperature – ¼ cup Sour cream room temperature – 1 teaspoon Pure vanilla extract – ½ cup Strawberry salsa heaping ½ cup see note – 1 cup Diced strawberrie – 1 ½ tablespoon White granulated sugar – ¾ cup Unsalted butter slightly cold – 4 oz Cream cheese room temperature – 4 ½ cups Powdered sugar – ¼ cup Ground freeze dried strawberries ground the strawberries then measure – 1 ½ tablespoon Strawberry jam – 2 tablespoon Heavy cream – 1 teaspoon Pure vanilla extract
Strawberry Salsa. Wash and dry strawberries. Quarter strawberries and use about 1 ½ cups. Pulse 3 times in blender or food processor to produce salsa. Chunks should be small and big.Preheat oven to 350°F and line 12-cup muffin tray. Set aside.
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Sift flour, baking powder, soda, and salt into a large basin. Set aside.Mix butter and sugar on medium-high for 3 minutes. Scrape bowl. Add eggs. one at a time until mixed. Mix in sour cream and vanilla.
2
Add ⅓ of the dry ingredients and half of the strawberry salsa. Mix nearly until mixed. Mix in another ⅓ of the dry ingredients and the remaining strawberry salsa. Combine. Next, add the remaining dry ingredients.
3
Put batter in muffin tins. Using a cookie scoop, fill ⅔ full.Bake 16-18 minutes. When a toothpick comes out clean, cupcakes are done. Transfer the cupcakes to a cooling rack after 10 minutes in the pan.
4
Fill cupcakes before frosting. Wash and dry strawberries. Tiny dice. After combining strawberries and sugar, wait 5 minutes.Create a ⅔rds hole in cupcakes using a corer or sharp knife. Use a ½ tablespoon to fill cupcakes with strawberries.
5
Take 30 minutes to carefully chill butter on the counter. While waiting, sift powdered sugar into a large bowl. Grind freeze-dried strawberries.Mix cream cheese 1 minute. Beat medium-high. Make butter light and soft. Slowly whisk powdered sugar in.
6
Add ground freeze-dried strawberries, strawberry jam, heavy cream, and vanilla. Mix low until mixed. Mix on high for 3 minutes.Refrigerate frosting for 15 minutes before decorating. Place in fridge.
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