Make the cupcakes: preheat the oven to 350°f (177°c). line a 12 cup muffin pan with cupcake liners. this recipe yields about 15 cupcakes, so line a second muffin pan with 3 cupcake liners, or bake in batches. in a large bowl, whisk the flour, baking powder, baking soda, and salt together. set aside. Combine: add the dry ingredients to the wet and whisk until just fully combined. scoop, bake and cool: use a medium scoop to fill the cupcake liners 2 3 of the way full. bake for 20 22 minutes, until a toothpick comes out clean and the centers of the cupcakes bounce back when lightly pressed.
In a small saucepan over medium heat, warm the milk and butter, stirring, until the butter has fully melted. set aside to cool. in a mixing bowl, whisk together the flour and baking powder. using an electric mixer on low speed, beat eggs in a large bowl, gradually increasing speed to medium high, until well beaten. Add the heavy cream into a chilled mixing bowl, or the bowl of an electric mixer. whisk on high speed until peaks start to form. stir in the vanilla, powdered sugar, 1 4 cup puree. whip an additional 2 to 3 minutes, or until a light and fluffy texture is achieved. spoon or pipe onto the filled cupcakes. Preheat your oven to 350°f. use a hand or stand mixer and a large bowl to beat the granulated white sugar, milk, sour cream, vegetable oil, and large eggs together until fully combined. add in the flour, salt, and baking powder to the wet ingredients. beat on low speed until just combined. Line 18 muffin cups with liners and set aside. in a medium bowl, whisk flour, baking powder and salt until combined. set aside. using a stand mixer fitted with the paddle attachment (preferred) or a hand mixer, beat sugar, oil, eggs, egg whites, and extracts until combined. add the sour cream and beat until combined.
Preheat your oven to 350°f. use a hand or stand mixer and a large bowl to beat the granulated white sugar, milk, sour cream, vegetable oil, and large eggs together until fully combined. add in the flour, salt, and baking powder to the wet ingredients. beat on low speed until just combined. Line 18 muffin cups with liners and set aside. in a medium bowl, whisk flour, baking powder and salt until combined. set aside. using a stand mixer fitted with the paddle attachment (preferred) or a hand mixer, beat sugar, oil, eggs, egg whites, and extracts until combined. add the sour cream and beat until combined. Place frosting in pastry bag with medium star tip and pipe a dam or border around the top of the cupcakes. make sure frosting is stable enough to hold the strawberry filling inside. if it’s too loose, it will fall off the sides of the cupcakes. spoon strawberry fruit filling into the center of each cupcake. 2 teaspoons pure vanilla extract. combine the flour, baking powder, and salt. then, in a separate bowl cream butter and sugar together until light and fluffy. add the eggs, sour cream, milk, and vanilla extract to the wet ingredients and mix again. add the dry ingredients and mix just until combined.
Place frosting in pastry bag with medium star tip and pipe a dam or border around the top of the cupcakes. make sure frosting is stable enough to hold the strawberry filling inside. if it’s too loose, it will fall off the sides of the cupcakes. spoon strawberry fruit filling into the center of each cupcake. 2 teaspoons pure vanilla extract. combine the flour, baking powder, and salt. then, in a separate bowl cream butter and sugar together until light and fluffy. add the eggs, sour cream, milk, and vanilla extract to the wet ingredients and mix again. add the dry ingredients and mix just until combined.
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