Preheat oven at 180°c and place cupcakes liners in a muffin pan, set aside.In a mixing bowl, mix together flour, baking powder, baking soda and salt, mix well and keep aside. In another bowl beat together the butter with sugar until light and fluffy, add and beat eggs one at a time, mix in vanilla extract, strawberry extract, mix together, add dry ingredients into wet ingredients and whisk mix until just combined,{ do not over mix}.

Add buttermilk/ sour cream and mix well,scoop batter into 6 lined muffin tin, filling 3/4 full and bake for 20 mins or until a toothpick comes out clean, remove from the oven and rest for 5 mins and transfer them on a wire rack to cool completely, use a small knife to create a 1"deep hole in the center of each cupcake and fill each with 1/2 tbsp strawberry jam and keep aside. While another remaining 6 cupcakes are baking and later cooling, make strawberry frosting🍓🧈:

Beat softened butter using a hand mixer until light and creamy, add vanilla& strawberry extract, salt and mix well, add strawberry jam and mix until combined, add powdered sugar and mix well, add cream/ heavy cream, few drops of red colour and mix well until smooth. To assemble: spread the frosting on each cupcake and make small decorating flowers, add raspberries, sprinkles, pomegranate seeds and mint leaves and serve.

Note & tips : you can use fresh homemade strawberry jam in the recipe,for best results.