Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners.
In a large mixing bowl, combine flour, sugar, baking powder, and salt.
In a separate bowl, cream together the softened butter and sugar until light and fluffy.
Add in the eggs one at a time, mixing well after each addition, and then incorporate the vanilla extract.
Gradually incorporate the dry ingredient mixture into the wet mixture, alternating with the sour cream and mixing until just combined.
Divide the batter evenly among the lined muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean.
Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
In a medium bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
Fold in the diced strawberries gently into the cream cheese mixture.
Once the cupcakes have cooled, spread or pipe the cheesecake filling on top and garnish with additional strawberries.
