• Preheat the oven to 350°F. Line 2 cupcake pans with cupcake liners.
• Combine granulated sugar, milk, sour cream, vegetable oil and eggs in a large bowl and use a hand or stand mixer to beat together until completely combined.
  1 ½ cups granulated white sugar, 1 cup whole milk, ½ cup sour cream, ⅓ cup vegetable oil, 3 large eggs
• In a separate, small bowl, whisk together the flour, salt and baking powder. Slowly add to the wet ingredients while beating on low speed, just until combined. Do not over mix.
  2 ½ cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder
• Fill each cupcake liner about ¾ full with the cupcake batter.
• Bake for 18 to 22 minutes, rotating halfway through, or until an inserted toothpick comes out clean.
• Let the cupcakes cool completely before frosting.

Prepare Buttercream Frosting

• In a large bowl or the bowl of a stand mixer, beat the butter, with the whisk attachment, on medium speed until completely smooth, 1 to 2 minutes. Add salt and mix until combined.
  1 cup unsalted butter, ¼ teaspoon salt
• Add one cup of powdered sugar and beat until combined. Add another cup of powdered sugar and beat again, until nice and smooth.
  4 cups powdered sugar
• Add vanilla extract and beat until incorporated. Add 1 tablespoon of cream to the frosting and beat for 1 minute.
  1 teaspoon vanilla extract, 2-3 tablespoons heavy cream
• Add the remaining 2 cups of powdered sugar, adding one cup at a time and beating until smooth and creamy.
• Add cream, one to TWO teaspoons at a team until your desired consistency is reached. Continue beating until frosting is smooth and fluffy.
  2-3 tablespoons heavy cream

Assembly

• Prepare a piping bag (or ziploc bag) with a star tip (I used a 1M Wilton tip) and fill it with the frosting.
• Use a knife or another frosting tip to remove a small amount out of the center of the cupcake. You want to leave enough space for a teaspoon or so of strawberry jam.
• Add 1 to 2 teaspoons of strawberry jam or preserves to the center of each cupcake. You can either spoon the jam or pipe it in for less mess.
  ½ cup strawberry jam
• Frost each cupcake and top with fresh strawberries if desired. Enjoy!
  ½ cup fresh strawberries