• Preheat oven to 350 degrees F.
• Line muffin tins with 24 tulip cupcake liners and place a vanilla sandwich cookie in the bottom of each liner.
• Cut the top off each strawberry and place cut side down on the sandwich cookie. (note if your strawberries are too large, you can cut them in half vertically and place ½ on top of the cookie).
• In a stand mixer, using a paddle attachment, cream the butter and sugar together in a medium bowl until fluffy.
• Add one egg at a time mixing between each, then slowly add the vanilla, sour cream, and milk. Mix until well combine.
• In a separate bowl, stir together the flour, baking powder, baking soda, and salt.
• Slowly add the dry ingredients to the butter mixture and mix until just incorporated.
• Using a piping bag, pipe the cupcake batter into each of the cupcake liners around the strawberry, filling about 2/3 – 3/4 full.
• Bake in the preheated oven for 20-25 minutes or until a cake tester comes out clean and are golden brown.
• Allow to cool on a wire rack before icing.

Buttercream Icing

• Cream the butter in a stand mixer using a paddle attachment.
• Add the vanilla extract, then carefully add the icing sugar 1 cup at a time, alternating
  with the cream.
• Continue to mix until all the icing sugar has been added. You may not need all the cream, your icing should be light and fluffy but not runny.
• Place the icing into a piping bag and decorate the top of each cupcake as desired.