For the Cupcakes:

• 1½ cups all-purpose flour

• 1½ teaspoons baking powder

• ¼ teaspoon salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract

• ½ cup whole milk

For the Cheesecake Filling:

• 16 oz cream cheese, softened

• ½ cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ¼ cup sour cream

For the Strawberry Topping:

• 2 cups fresh strawberries, divided

• ¼ cup granulated sugar

• 1 tablespoon cornstarch

• 2 tablespoons water

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Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Make the cupcake batter by mixing flour, baking powder, and salt in a bowl. Then beat butter and sugar until light and fluffy, about 3 minutes.
Add eggs one at a time, then vanilla
Alternate adding dry ingredients and milk, mixing until just combined
Fill cupcake liners halfway with batter.
For the cheesecake filling: Beat cream cheese until smooth. Add sugar and beat until combined. Mix in eggs one at a time. Stir in vanilla and sour cream.
Spoon filling over cupcake batter.
Bake for 20-22 minutes until centers are just set. Cool completely.
To make the strawberry topping, chop 1 cup strawberries and combine with sugar in a saucepan. Mix cornstarch with water and add to pan. Cook over medium heat until thickened. Cool completely.
Now assemble your cupcakes: Top each cupcake with strawberry sauce. Place a fresh strawberry on top. Chill for at least 2 hours before serving.