Strawberries and Cream Cupcakes

Preheat the oven to 350 degrees F and line a cupcake pan with 12 cupcake liners.
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder and salt.
Add milk, vegetable oil, egg, sour cream, and vanilla extract. Whisk until the wet and dry ingredients are combined and smooth.
Use a large cookie scoop to portion the cupcake batter into the cupcake liners, about ⅔ full.
Bake the cupcakes for 20 minutes until the tops of the cupcakes bounce back when gently touched.
Remove the cupcake pan from the oven. Cool the cupcakes in the pan for a few minutes and then transfer to a wire cooling rack to cool completely.

In a small saucepan, combine frozen strawberries, granulated sugar, and lemon juice over medium-low heat on the stovetop.
Simmer until the strawberries have broken down and are bubbling. Use a wooden spoon to break up the strawberries.
In a small bowl, mix together cornstarch and water. Add the cornstarch slurry to the strawberry mixture and stir to combine. Immediately remove from the heat.
Allow the mixture to cool to room temperature before transferring to a bowl and chilling in the fridge for at least one hour before use.

In a small, microwave-safe bowl, combine unflavored gelatin and water. Mix and set aside for 5 minutes.
In the bowl of a stand mixer fitted with a whisk attachment or large mixing bowl with an electric hand mixer, add in heavy cream, powdered sugar, and vanilla extract.
Mix the cream mixture on low speed until the powdered sugar is dissolved. Turn the mixer to medium speed and whip until soft peaks form.
Place the small bowl with the bloomed gelatin in the microwave and heat for about 15-20 seconds until the gelatin is dissolved.
With the mixer on medium speed, slowly drizzle in the gelatin mixture.
Turn the mixer to medium-high speed and whip until stiff peaks form. Scrape the sides and bottom of the bowl occasionally to ensure that all of the cream is incorporated. Do not overmix.

Use an apple corer to remove the center of the cooled vanilla cupcakes. Plunge the corer about 2/3 of the way down the cupcake, twist, and remove.
Fill a piping bag with the strawberry filling and pipe the filling into the center of each cupcakes.
Fill a piping bag fitted with an Ateco 826 piping tip (or your favorite piping tip) with the stabilized whipped cream frosting. Swirl the frosting onto the filled cupcakes.
Add a halved strawberry to the top of the whipped cream swirl.

Strawberries and cream cupcakes can be stored in an airtight container in the refrigerator for up to 4 days. Serve cold for best taste and texture.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.