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Preheat oven to 350 degrees.
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Line two 12-cup muffin tins with paper cupcake liners.
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In a large bowl whisk together the dry ingredients: flour, baking powder and salt.
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In a stand mixer with the paddle attachment (or hand mixer…whatever you have) cream together the butter and sugar on medium-high speed until light pale and fluffy, about 5 minutes or so.
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Add in the eggs, one at a time, beating well between each one,
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Add in the vanilla and the sour cream.
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Add in the flour mixture mixing slowly until just combined.
Divide batter between the cupcake papers using a 1/4 measuring cup or an ice cream scoop.
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Bake for 25 minutes or until a toothpick inserted into the middle comes out clean.
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Let the cupcakes cool completely for about 30 minutes.
Prepare the strawberries: rinse and pat dry. Cut off the top stem of a few to start.