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1
For the cupcakes: Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 15 liners.
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2
Mix the flour, baking powder, baking soda, and salt in a bowl.
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3
Set aside.
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4
Cream the butter and sugar together in a bowl until pale yellow.
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5
Beat in the eggs and vanilla.
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6
Stir in the flour mixture alternating with the sour cream.
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7
Fold in the pureed strawberries.
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8
Fill the cupcake liners three-quarters full with batter and bake until baked through and golden brown, 18 to 22 minutes.
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9
Cool completely.
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10
Fill a piping bag with strawberry preserves.
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11
Cut the tip of the bag off and insert the tip into the center of a cooled cupcake.
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12
Squeeze to allow a small amount of mixture into the center.
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13
Release and remove the bag from the cupcake.
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14
Repeat on the other cupcakes.
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15
For the frosting: In a mixing bowl fitted with a whisk attachment, beat the cream and vanilla until fully whipped.
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16
Remove from the bowl.
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17
In the same bowl fitted with a paddle attachment, beat the cream cheese and confectioners' sugar until blended and smooth.
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18
Scrape down the sides and add the whipping cream.
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19
Mix until just blended.
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20
Fold in chopped walnuts.
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21
To assemble: Generously frost the cupcakes with Cream Cheese Frosting.
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22
Enjoy!
