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Strawberry Cupcakes

Preheat over to 250 degrees, line 14 muffin tins with paper liners. Small cupcake liners yield 20 cupcakes.

Sift together-
1¾ cups flour
1teaspoon baking powder
½ teaspoon baking soda
pinch of salt

Use a stand up mixer with paddle adjustment, medium high speed to cream the following:
1/3 cup plus 2 tablespoons unsalted butter
1teaspoon honey
½ cup granulated sugar
¼ cup loosely packed brown sugar

On low speed add the following to the butter and sugar mixture:
1 cup sour cream
Incorporate the dry ingredients in four additions.

Remove from mixer and fold in 1 cup of diced strawberries.
Bake 25 – 30 minutes in a 25 degree oven.

After the cupcakes cool poke a hole in center and insert ¼ cup strained strawberry preserves with ½ teaspoon freshly squeezed lemon juice.

These can be frosted immediately or put in an airtight container overnight in the refrigerator.

Cream Cheese Frosting
I used half of the recipe for piping the small cupcakes and had frosting left over.
¾ cup unsalted butter
3 cups powdered sugar
2 teaspoons vanilla extract
16 oz. cream cheese
2 teaspoons strained strawberry preserves
¼ teaspoon freshly squeezed lemon juice.