Preparation Steps

• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
• In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
• Fill each cupcake liner about 2/3 full.
• Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
• While the cupcakes are cooling, prepare the strawberry filling by combining the diced strawberries and strawberry jam in a small bowl.
• Once the cupcakes are cool, use a small knife or cupcake corer to remove a small portion from the center of each cupcake. Fill the center with the strawberry filling.
• To make the frosting, cream together the butter and powdered sugar until light and fluffy. Add the milk and vanilla extract and beat until smooth.
• Frost the cupcakes with the prepared frosting. Garnish with fresh strawberries, if desired.