Preheat oven to 350 degrees.

Line 12 cup cupcake tin with liner and spray with baking spray. Set aside.

Add butter to mixing bowl and whip. Add sugar and combine.

Add egg, egg yolk, and vanilla extract and mix to combine.

Add 1/2 of flour mix, combine.

Add 1/4 cup of sour cream, combine

Add remaining flour mix and then remaining sour cream.

Blend until just combined.

Place 1/4 cup of mix in each cup.

Bake for 22-25 minutes.

Remove from oven and cool on wire rack. When you can handle remove from pan and continue to cook on rack.

Place strawberries in blender and puree.

Add strawberries to small saucepan and on medium heat, cook and stir for 20 minutes or until condensed in half. Allow to cool (I stuck pan in refrigerator)

In an electric mixer, whip butter until fluffy.

While mixer is running on low add 1 cup of confectioners sugar, vanilla and 2 tablespoon of puree.

Add an additional 1 cup of confectioners sugar and 2 tablespoon puree.

Add 1/2 cup of confectioners sugar and remaining puree. (1-2 tablespoon)

Stick frosting in refrigerator to firm up

When cupcakes are completely cooled pipe frosting generously on top of each cake.

Can be stored in refrigerator for several days