Ingredients 1 12 cups all-purpose flour، plus 2 tablespoons 1 12 teaspoons baking powder 1 teaspoon coarse salt 1 cup (2 sticks) unsalted butter، room temperature 1 cup plus 2 tablespoons granulated sugar 4 large eggs، room temperature 12 teaspoon pure vanilla extract 6 tablespoons sour cream، room temperature 2 tablespoons good-quality strawberry jam 12 ounces strawberries، finely chopped، plus more thinly sliced، for topping Lightly sweetened whipped cream، for topping
Directions Preheat oven to 325 degrees. Line two 12-cup muffin tins with paper liners. Whisk together flour، baking powder and salt. Cream butter and sugar on medium-high speed until pale and fluffy، about 8 minutes. Add eggs، one at a time، beating thoroughly between each addition، scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low; add flour mixture in 2 batches، alternating with sour cream and beating until just incorporated. Divide batter evenly among the tins using a 14 cup measure or ice cream scoop. Tap pans and smooth tops with an offset spatula or the back of a spoon. Bake until a cake tester inserted into the middle comes out clean، about 30 minutes. Let cool on a wire rack، about 30 minutes. Whisk the jam in a small bowl until smooth. Fold in chopped strawberries. Using a melon baller or teaspoon، scoop out a hole in the center of each cupcake. Fill with 1 to 2 teaspoons strawberry filling. Top with whipped cream and a slice of strawberry. Serve immediately.