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1
Cupcakes: Heat oven to 350 degrees F.
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2
Line 12 standard muffin cups with paper liners.
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3
In a medium bowl, whisk flour, baking powder, baking soda, and salt.
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4
In large bowl with mixer on medium, beat butter and sugar until light and creamy.
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5
Beat in eggs, 1 at a time, then vanilla.
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6
With mixer on low, alternately beat in flour mixture and sour cream until combined.
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7
Continue to beat on medium until batter is thick and smooth.
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8
Spoon batter into a Ziploc bag.
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9
Snip a 1/2 inch corner from the bag and fill the liners slightly less than two-thirds full.
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10
Bake 24-26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean.
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11
Cool in pan on a wire rack 5 minutes; remove cupcakes from pan and cool completely.
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12
Topping: Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy.
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13
In a large bowl, beat cream, confectioners' sugar and vanilla until soft peaks form.
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14
Use a skewer to poke several holes into the top of each cupcake.
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15
Spoon some syrup from bowl over top, allowing it to absorb into cupcakes.
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16
Top with sliced berries and a dollop of cream.
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17
Arrange a few sliced berries in cream and drizzle with remaining strawberry syrup.
