Ingredients

• Cupcake cases
• 1 ½ cups of granulated sugar
• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ¾ teaspoons baking soda
• ½ teaspoon salt
• ⅓ cup unsalted butter,room temperature
• 3 large eggs,room temperature
• ½ cup canola oil
• ½ cup full-fat sour cream
• 1 tablespoon pure vanilla extract
• 1 cup of milk

•  Frosting Ingredients

• ½ cup butter,softened
• 4-5 cups powdered sugar
• 1-2 tbsp strawberry juice/jam
• 1 teaspoon vanilla
• 2-4 tbsp cream/milk

  Instructions

1. Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake cases or grease well.
2. In the bowl of a cake mixer,mix together sugar,flour,baking powder,baking soda and salt.
3. Mix on low speed until well combined.
4. Add butter and milk on medium-low speed for three minutes. This will combine the butter into a fine crumble.
5. In a small mixing bowl,whisk together eggs,sour cream,oil and vanilla extract until smooth. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
6. Slowly add milk and mix on low speed until just combined.
7. Fill cupcake liners so they are just over half full.
8. Bake for 18-20 minutes. They are done when a toothpick comes out clean. When the cupcakes are done,remove them immediately from the tins to the cooling rack. Let cool before adding frosting.

    10. Frosting

 

11. Beat butter and 2 cups of icing sugar together. It will   first crumble then it will come together smoothly.

12. Beat in vanilla and strawberry juice/jam

13. Add 2 more cups of icing sugar and milk 1 tbsp at a time until you get the consistency for spreading and piping.