I found this recipe over at doughmesstic and this turned out to be one of my favourite things I made for the bake sale.
3 cups cake flour
1 Tbsp. baking powder
½ tsp. salt
1 Vanilla Bean, scraped
1 cup unsalted butter, at room temperature
2 cups sugar
5 large eggs
1¼ c. buttermilk
2 teaspoons Vanilla
2 teaspoons bourbon
Cream cheese frosting
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1 tbsp butter
2 tbsp brown sugar
1/4 cup of graham cracker crumbs
To make the vanilla cupcakes, combine the cake flour, baking powder and salt. Whisk together and set aside.
Put the butter, sugar and vanilla bean in the bowl of an electric mixer, and beat until fluffy.
Add the eggs one at a time, mix in bourbon and vanilla, With the mixer on low speed, add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
Fill cupcake liners 3/4 full and bake for 18 to 22 minutes.
To make the cream cheese frosting beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
To make the crumb topping, melt the butter, mix in the sugar and graham cracker crumbs.
To assemble cupcakes, using the cone removal method, add some strawberry jam to the inside of the cooled cupcakes. Top with the cream cheese frosting and sprinkle the crumb topping around the edge of the frosting, cut fresh strawberries in half and place ontop.