Strawberry-Cream Cupcakes

Preheat oven to 400ºF. Line a (12-count) muffin pan with paper baking cups.

For the cupcakes, dice fresh firm strawberries to equal 1 cup. Sprinkle them with lemon juice and toss to combine. Set aside.

In a medium mixing bowl, stir together flour, sugar, baking powder, baking soda, and salt.

In another bowl, whisk together oil, sour cream, vanilla and egg. Pour over flour mixture and stir to combine. Gently fold in the diced strawberries.

Using an ice cream scoop, fill muffin cups with batter. Bake 12-14 minutes, or until an inserted toothpick comes out clean. Cool 5 minutes then remove from the muffin pan to a wire rack. Cool completely before icing.

For the frosting, beat cream cheese and butter until fluffy. Add orange zest, and carefully beat in the powdered sugar, mixing until well blended and creamy. Add orange juice if needed, but the frosting should be able to hold shape so don’t add too much.

Using a frosting bag (or plastic freezer bag with the tip cut off), fill it with frosting and pipe onto cupcakes. Top each cupcake with one large juicy fresh strawberry!