Name: Strawberry Cupcakes with Whipped Cream Frosting
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1/2 cup seedless strawberry jam or preserves, warmed -; 3/4 cup butter, softened -; 1 cup sugar -; 3 large egg whites, room temperature -; 1 teaspoon vanilla extract -; 1 cup 2% milk -; 1/2 cup sour cream -; 1-2/3 cups all-purpose flour -; 1 teaspoon baking powder -; 1/4 teaspoon baking soda -; 1/4 teaspoon salt -; Red food coloring, optional -; Frosting: -; 2 cups heavy whipping cream -; 1/3 cup confectioners' sugar -; 1/3 cup seedless strawberry jam or preserves -; 1/2 teaspoon vanilla extract -; Fresh strawberries, optional -

Strawberry Cupcakes with Whipped Cream Frosting

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Strawberry Cupcakes with Whipped Cream Frosting

1. 1/2 cup seedless strawberry jam or preserves, warmed -

2. 3/4 cup butter, softened -

3. 1 cup sugar -

4. 3 large egg whites, room temperature -

5. 1 teaspoon vanilla extract -

6. 1 cup 2% milk -

7. 1/2 cup sour cream -

8. 1-2/3 cups all-purpose flour -

9. 1 teaspoon baking powder -

10. 1/4 teaspoon baking soda -

11. 1/4 teaspoon salt -

12. Red food coloring, optional -

13. Frosting: -

14. 2 cups heavy whipping cream -

15. 1/3 cup confectioners' sugar -

16. 1/3 cup seedless strawberry jam or preserves -

17. 1/2 teaspoon vanilla extract -

18. Fresh strawberries, optional -

How to cook deliciously - Strawberry Cupcakes with Whipped Cream Frosting

1. Stage

Preheat oven to 350°. Line 16 muffin cups with paper or foil liners. Press warm jam through a fine-mesh strainer. Discard pulp.

2. Stage

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg whites, 1 at a time, beating well after each addition. Beat in strained jam and vanilla. In a small bowl, whisk milk and sour cream until smooth. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. If desired, stir in food coloring.

3. Stage

Fill prepared muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to wire racks to cool completely.

4. Stage

In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, jam and vanilla; beat until stiff peaks form. Spread or pipe over cupcakes. Refrigerate leftovers. If desired, garnish with fresh strawberries.