For the Cupcakes:
1 2/3 cup all-purpose flour
1 cup plus 1 tbsp granulated sugar, divided
1/4 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp kosher salt
3/4 cup unsalted butter, softened
3 eggs, separated
1 tbsp vanilla extract
1/2 cup sour cream
1/2 cup whole milk
For the Frosting:
8 oz cream cheese, softened
1 cup heavy cream
1/3 cup sugar
1 tbsp vanilla extract
4 strawberries, finely chopped
Red food coloring
Red sprinkles
Makes about 24 cupcakes
For the cupcakes:
1. Preheat oven to 350 degrees Fahrenheit.
2. Line two cupcake pans with cupcake liners.
3. Mix together flour, baking soda, baking powder, and salt. Set aside.
4. Mix together sour cream, milk, and vanilla extract. Set aside.
5. In the bowl of a stand mixer, cream together the butter and 1 cup of sugar. Mix in the egg yolks, one at a time until batter in yellow and fluffy.
6. Add in the flour and the milk mixture in five additions, starting with the flour mixture and alternating with the milk mixture (flour, milk, flour, milk, flour).
7. In a separate bowl, beat the egg whites and remaining sugar with a hand mixer until the egg white have tripled in volume, are glossy, and form stiff peaks.
8. Using a rubber spatula, fold the egg whites into the cake batter.
9. Add about 2 tbsps batter to each cupcake liner and then bake for about 18-20 minutes until the center of the cupcake feels springy.
10. Let cool on a wire rack.
For the frosting:
1. In the bowl of a stand mixer with a whisk attachment, whip the cream, sugar, and vanilla until soft peaks form and then add in the cream cheese in four additions.
2. Mix in the chopped strawberries. Add food color, if desired.
3. Once the cupcakes are completely cool, frost each one and then dust with sprinkles, if desired.
4. Refrigerate in an air-tight container.
2.
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