An updated version of the recipe originally published in November, 2010.
For the frosting:
1 250-g. block of cream cheese, softened to room temperature
1/3 c. of butter, softened to room temperature
2 to 3 c. of sifted confectioner’s (powdered) sugar, depending on how sweet you like your frosting
Beat the softened cream cheese and butter together. Add the confectioner’s sugar, half a cup at a time, mixing after each addition until smooth.
When the cupcakes have cooled, spread the tops with cream cheese frosting.
To serve the cupcakes, stick a whole strawberry in the frosting.
*If you don’t have cake flour, place a tablespoonful of corn starch in a one-cup measuring cup, fill with all-purpose flour and you have a cup of cake flour.
**If you don’t have buttermilk, pour half a tablespoonful of lemon juice or vinegar in a half-cup measuring cup, fill with whole milk and you have half a cup of buttermilk.
***I used a muffin pan with 3-oz. capacity. If using pans with more or less capacity, the baking time will be longer or shorter, respectively.