Name: Summer Strawberry Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 16 cupcakes
Ingredients: For the Strawberry Cupcakes:; 2 cups plus 2 tablespoons all-purpose flour (be sure NOT to pack your flour); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup whole milk; 1/2 cup full-fat sour cream; 1 stick unsalted butter, at room temperature; 1 cup granulated sugar; 2 large eggs plus one large egg yolk, at room temperature; 1/4 cup boiling hot water (should be very hot, and poured into measuring cup right after boiled); 3/4 cup fresh strawberries, diced into 1/4" pieces; For the Fresh Strawberry Frosting:; 1 cup fresh strawberries (frozen will also work; do not thaw first), roughly chopped; 1 and 1/2 tablespoons fresh lemon juice; 2 sticks (8 ounces) unsalted butter, VERY soft; 1/2 teaspoon salt; 3 1/2 cups confectioners sugar (more if needed), sifted; 1 tablespoon heavy cream (more if needed); 12 small fresh strawberries, for decorating (optional)