Strawberry Salsa. Wash and dry strawberries. Cut them in quarters and use about 1 ½ cups of strawberries. Place in food processor or blend and pulse 3 times to achieve a salsa look. There should be small and large chunks.
½ cup Strawberry salsa
Preheat the oven to 350°F and line a 12 cup muffin tin with muffin liners. Set aside.
In a large bowl, sift the flour, baking powder, baking soda, and salt. Set aside.
1 ¾ cups Cake flour, 1 teaspoon Baking powder, ¼ teaspoon Baking soda, ¼ teaspoon Salt
Using a mixer, beat the butter and sugar for 3 minutes on medium-high. Scrape the bowl. Add in the eggs. and mix in one at a time until combined. Add in sour cream and vanilla and mix until combined.
½ cup Unsalted butter, 1 cup White granulated sugar, 2 Large egg, ¼ cup Sour cream, 1 teaspoon Pure vanilla extract
Mix in ⅓ of the dry ingredients and half of the strawberry salsa. Mix until almost combined. Add in another ⅓ of the dry ingredients and the rest of the strawberry salsa. Mix until combined. Then, add the rest of the dry ingredients.
Scoop the batter into the muffin tin. Use a cookie scoop and fill ⅔ full.
Bake for 16-18 minutes. The cupcakes are done baking when a toothpick inserted comes out clean. Let the cupcakes sit in the pan for 10 minutes and then transfer to a cooling rack.