Why are strawberries good for your mental health? Why are there recipes on MySahana’s website? Photo and recipe provided by Lovelaughmirch.
2 cups of all-purpose flour
1/3 cup of sugar
1 cup fresh strawberries, diced
1/4 cup of (1/2 stick) unsalted butter
1/3 cup of milk
1 cup sour cream
2 eggs
1 teaspoon of vanilla extract
1 1/2 teaspoon of baking powder
1/4 teaspoon of kosher salt
1/2 teaspoon of baking soda
Whipped Cream Cheese Frosting:
8 ounces of cream cheese (I packet)
1/4 cup of (1/2 stick) unsalted butter
1 1/2 cup whipping/heavy cream
2 cups of powdered sugar
1 teaspoon of vanilla extract
1/2 teaspoon lemon juice
Berry Compote (optional):
1 cup frozen or fresh berries (I used frozen)
2 tablespoons sugar
1/2 teaspoon lemon zest
Method:
For the cupcakes – Preheat oven to 350 degrees. Line a muffin tin with paper liners. Beat the sugar and butter until light and fluffy.
Add the eggs, sour cream, and vanilla extract, blending until smooth. Sift the dry ingredients into the bowl and blend alternating with the milk.
Fold in the strawberries. Fill the liners 3/4 up with the mixture and bake for 20 minutes or until toothpick comes out clean.
For the frosting – In a small bowl whip the heavy cream until stiff peaks form. Set aside. In a separate bowl beat the cream cheese and butter together until smooth.
Add vanilla extract, powdered sugar, and lemon juice and continue to blend. Once smooth and creamy, fold in the whipped cream and mix well. Chill for 30 minutes before frosting.
For the compote – In a small pan, over medium heat add berries. Once juices start releasing from the berries and the liquids come to a boil, add the sugar and lemon zest.
With the back of a wooden spoon/spatula, mash the mixture until the berries are all broken up. Lower heat and let cook for 5-7 minutes/until mixture becomes syrup like.
Once desired consistency is met, remove from heat and let cool completely before drizzling over cupcakes.
*This step is super important, if the compote is still warm your frosting will turn into a milkshake 
Recipe Yields: 18 medium size cupcakes