Ingredients:

  • 1 pint fresh strawberries, hulled and sliced thinly
  • 1/4 cup granulated sugar (for strawberries)
  • 1 teaspoon fresh lemon juice (optional)
  • 1 ½ cups all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar (for cake)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract (for cake)
  • 1/2 cup buttermilk, room temperature
  • 4 oz full fat cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups confectioners' sugar, sifted
  • 1–2 tablespoons heavy cream or milk (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Fresh whipped cream (for garnish, optional)
  • 12 small strawberry halves (for garnish)

Instructions:

  1. Prepare the Strawberries: Combine sliced strawberries, 1/4 cup sugar, and lemon juice in a bowl. Gently toss and set aside at room temperature for at least 30 minutes to macerate.
  2. Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with liners.
  3. Whisk dry ingredients (flour, baking powder, salt) in a medium bowl. Set aside.
  4. In a large bowl, cream the softened butter and 3/4 cup sugar together until light and fluffy (about 3 minutes).
  5. Beat in eggs one at a time, ensuring each is fully incorporated, then stir in 1 teaspoon vanilla extract.
  6. Alternate adding the dry ingredients mixture and the buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Divide batter evenly among 12 liners, filling about 2/3 full. Bake for 18–22 minutes, or until a skewer comes out clean. Cool in the tin for 5 minutes, then transfer completely to a wire rack to cool.
  8. Prepare the Frosting: While cakes cool, beat the softened cream cheese and 1/2 cup butter together until completely smooth. Gradually beat in the sifted confectioners' sugar.
  9. Add vanilla and heavy cream. Beat on high until light and fluffy (about 2-3 minutes). Adjust consistency with more cream/sugar if necessary.
  10. Once cupcakes are completely cool, pipe or spread the cream cheese frosting onto each top. Spoon a small amount of the drained, macerated strawberries onto the frosting of each cupcake.
  11. Garnish each cupcake with a small strawberry half or a dollop of fresh whipped cream before serving.