MAKE STRAWBERRY FILLING
WARM THE STRAWBERRY JELLY IN THE MICROWAVE. THEN, ADD THE DICED STRAWBERRIES, LEMON ZEST AND SALT. STIR TO COMBINE.
MAKE CUPCAKE BATTER
COMBINE FLOUR, SALT, BAKING POWDER AND BAKING SODA AND SET ASIDE.
IN A SEPARATE BOWL ADD THE BUTTER AND SUGAR AND CREAM TOGETHER.
ADD THE EGGS, SOUR CREAM, MILK AND VANILLA EXTRACT TO THE WET INGREDIENTS AND MIX AGAIN.
ADD THE DRY INGREDIENTS AND MIX.
FILL MUFFIN TINS 2/3 FULL AND BAKE AT 350° FOR 22-25 MINUTES.
ONCE THE CUPCAKES ARE COOL, HOLLOW OUT A CONE SHAPE USING A PARING KNIFE.
SPOON THE FILLING INTO THE WELL AND FILL TO THE TOP.
MAKE THE WHIPPED CREAM FROSTING
COMBINE HEAVY WHIPPING CREAM, POWDERED SUGAR, VANILLA AND SALT.
USING A HANDHELD MIXER, MIX UNTIL STIFF PEAKS FORM.
THEN, PIPE OR SPOON FROSTING ON TOP.