Fresh Strawberry Filled Cupcakes

Prep Time: 15 mins | Cook Time: 16 mins | Course: Dessert | Yield: 15

Tender moist sour cream cupcakes filled with fresh strawberries are a refreshing treat. Amping up the fresh strawberry flavor with a strawberry flavored liqueur is completely optional and a fun twist. Inspired by Tasia Harper of Two Sugar Bugs https://twosugarbugs.com/strawberry-filled-cupcakes/ 

½ cup butter, softened 

1 cup sugar 

1 ½ cups flour 

½ teaspoon baking powder 

¼ teaspoon baking soda 

¼ teaspoon salt 

2 eggs

1 Tablespoon vanilla

1 Tablespoon crème de fraise or strawberry liqueur, optional 

½ cup sour cream 

¾ cup milk 

Strawberry Filling:

5-7 strawberries, about ½ cup when chopped 

1 teaspoon sugar 

½ teaspoon vanilla 

1 teaspoon strawberry liqueur, optional 

Strawberry Glaze:

5-7 strawberries 

½ cup powdered sugar 

½ lemon, juiced 

Make the strawberry filling by dicing the strawberries a little on the small side. I used a food processor and pulsed until smaller than bite size. Stir them in a mixing bowl with sugar, vanilla, and strawberry liqueur, if using. 

Preheat the oven to 350*. Place cupcake liners in a muffin tin. In a stand mixer, cream butter and sugar until fluffy. Whisk flour, baking powder, baking soda, and salt in a mixing bowl. Pour over the sugar mixture. Top with eggs, vanilla, strawberry liqueur, sour cream, and milk. Mix until the batter is just combined but smooth. 

Scoop batter into the liners approximately ⅔ full. Bake for 16-30 minutes. 

Allow cupcakes to cool. Using the bottom of a large frosting tip or apple corer to remove a layer of the cake from the middle of each cupcake. Fill with strawberry filling and replace the top. 

Make strawberry glaze by pureeing the ingredients in the food processor. Thin with additional lemon juice to your desired consistency, conversely add more powdered sugar for a thicker consistency. Spoon over the cooled and filled cupcakes.