The addition of cream cheese and butter to the whipped cream frosting make the cupcakes easy to pick up and eat.

Makes 12 cupcakes


  • 1/2 cup unsalted butter, room temperature (125 mL)
  • 2/3 cup  sugar (150 mL)
  • 3  large eggs, room temperature
  • 1 1/2 tsp vanilla extract (7 mL)
  • 1 1/2 cups all-purpose flour (375 mL)
  • 1 tbsp  cornstarch (15 mL)
  • 1 1/2 tsp baking powder (7 mL)
  • 1/4 tsp  salt ( 1 mL)
  • 1/3 cup  sour cream (75 mL)

Cream Frosting:

  • 1 cup whipping cream (250 mL)
  • 1/2 pkg (4 oz) cream cheese, room temperature (120 g)
  • 1/4 cup unsalted butter, room temperature (60 mL)
  • 2/3 cup icing sugar, sifted (150 mL)
  • 1 tsp vanilla extract (5 mL)
  • 2 cups sliced fresh strawberries (500 mL)

• Preheat the oven to 350˚F (180˚C) and line the muffin pan with large paper baking cups.

• Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter and sugar together on high speed for 1 minute. Add the eggs one at a time, beating well and scraping the bowl after each addition, then beat in the vanilla.

• In a separate bowl, sift the flour, cornstarch, baking powder and salt. Add this alternating with the sour cream in three additions, starting and ending with the flour mixture. Spoon the batter into the paper baking cups and bake the cupcakes for about 18 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cupcakes in the pan for 15 minutes, then remove them to cool completely on a cooling rack.

• To prepare the frosting, whip the cream until it holds a soft peak then set aside. In a separate bowl, beat the cream cheese and butter together until light and fluffy. Beat in the icing sugar and vanilla and then fold in the whipped cream in two additions. Pipe the frosting onto each cupcake using a piping bag with a large star tip. Arrange the strawberry slices to look like flower petals. When the frosting chills, it holds the strawberries securely.


The cupcakes can be stored chilled for up to two days.