• Preheat oven to 350 degrees. Line 3 cupcake tins with 36 cupcake liners.
• In a large bowl combine flour, sugar, baking powder and salt. In a large mixing bowl blend butter until light and fluffy.
• Add the eggs one at a time until well combined add the milk and vanilla.
• Add the dry ingredients.
• Mix until batter is light and fluffy. Batter will be thick.
• Fill cupcake liners 1/2 full (don’t fill the liners any more, or the cupcakes will rise too high and make a BIG mess).
• Bake 20 minutes or until a toothpick inserted into the center comes out clean.
• Cool completely in the cupcake pans.
• Once cupcakes have cooled, hollow out some of the center of the cupcake, cut the tops off the strawberries and insert into the hollow area.
• Cover with frosting.

Directions:

• Using the whisk attachment combine the cream cheese, sugar and extracts until well combined. While the mixture is still whipping, slowly pour in the heavy cream.
• Stop and scrape the bottom of the bowl a couple of times.
• Whip until the cream can hold a stiff peak.
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