Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup (115g) unsalted butter, room temperature
  • 1 large egg, room temperature
  • 0.5 cup (120ml) whole milk
  • 0.25 cup (60g) sour cream
  • 2 tsp pure vanilla bean paste
  • 1 tbsp Dutch-process cocoa powder (for batter)
  • 1 tbsp milk (for batter mix)
  • 2 tbsp freeze-dried strawberry powder (for batter)
  • 1 cup (225g) unsalted butter, softened (for frosting)
  • 3.5 cups (420g) powdered sugar
  • 2 tbsp heavy cream
  • 1 tbsp Dutch-process cocoa powder (for frosting)
  • 1 tbsp freeze-dried strawberry powder (for frosting)

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Beat in 115g of softened butter until the mixture resembles damp sand.
  3. Add the egg, 120ml milk, sour cream, and vanilla paste. Beat on medium speed until the batter is airy and pale.
  4. Divide the batter equally into three small bowls. Leave the first as vanilla. In the second, fold in 1 tbsp cocoa and 1 tbsp milk. In the third, fold in 2 tbsp strawberry powder.
  5. Layer the batters into the cupcake liners by dropping a spoonful of chocolate, then vanilla, then strawberry. Do not stir.
  6. Bake for 18–20 minutes or until the centers spring back when lightly touched. Let cool completely.
  7. Prepare frosting by beating 225g butter with powdered sugar and heavy cream. Divide into three bowls; flavor one with cocoa, one with strawberry powder, and leave one plain. Pipe onto cooled cupcakes using a tri-color technique.