I got inspired to try this cake after watching a video on making fresh strawberry Swiss Meringue Buttercream (SMBC).  The cake is a moist sour cream almond cake with a filling of fresh strawberries.  I took the same filling and folded it into the SMBC to make a creamy, light frosting with a hint of strawberry.  If you’re not familiar with SMBC, it’s much lighter and less sweet than traditional buttercream.  It gets  structure from beating egg whites into a meringue, then mixing in the butter.  Very tasty!  Strawberries or raspberries are equally delicious in this cupcake and the filling can be a fresh fruit puree or made into a creamy mousse.