Directions

• Preheat oven to 350-degrees F. with the rack in the middle of the oven.
• In a medium-sized bowl, whisk together the flour, baking powder and Kosher salt.
• Place the butter and sugar in the bowl of a mixer with a paddle attachment, and beat on medium-high speed for 3 minutes, scraping the mixture down as needed.
• Add the eggs to the mixer and mix until combined.
• Add the sour cream, milk and vanilla extract and mix until combined.
• Add the chopped strawberries and mix just until combined.
• Line muffin tins with 18 cupcake liners and divide the batter among the 18 liners, using a portion-control (ice cream) scoop.
• Bake in the preheated oven for 22 minutes, or until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack to cool to room temperature before frosting.
• Strawberry-Cream Cheese Frosting
• Coarsely chop the strawberries and place them in a blender. Blend until smooth.
• Pour the strawberry puree in a small sauce pot, preferably thick bottomed and place the pot over medium heat. Bring the puree to a boil and reduce the heat to a simmer.
• Cook the puree, stirring occasionally, until it is reduced to about 1/4 cup. Cool the puree to room temperature.
• Place the softened butter and cream cheese in the bowl of a mixer with the paddle attachment, and beat on medium-high speed for 2 minutes. Add the powdered sugar, vanilla extract and Kosher salt. Mix until combined. Add the cooled strawberry puree reduction and mix until combined.
• Frosting and Decoration
• Place the frosting in a piping bag with a medium-sized star tip. Cover the surface of the cupcakes with stars.
• Carefully, slice the desired jelly beans lengthwise into 4 slices for the flower petals. Create stems and leaves with green jelly beans, and to prepare the centers of the flowers, simply cut the beans in half crosswise.
• Sprinkle to top of the decorated cupcake (around the flowers) with the colored sugar.