Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with cupcake liners. In a bowl, whisk together the flour, baking powder, and salt. In another bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Then, beat in the eggs one at a time, adding that lovely vanilla extract afterward.

Next, it’s time to mix in the sour cream and milk until everything is well-blended. Gradually add the flour mixture, stirring gently just until it comes together. Now, fold in those luscious chopped strawberries; they will bring a burst of flavor to every bite! Carefully divide the batter among the cupcake liners, filling them about two-thirds full. Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.

For the frosting, simply whip the heavy cream with powdered sugar and vanilla until it forms stiff peaks. Once your cupcakes are cooled, frost them generously and finish with some sliced strawberries on top. Voilà, your Strawberries & Cream Cupcakes are ready to enjoy!