Strawberry Cupcakes With Whipped Cream Frosting Recipes

Steps:

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

Steps:

• To prepare the cupcakes, preheat the oven to 350°F. Line 2 (24-cup) mini muffin pans with mini cupcake liners. Whisk together the cake flour, baking powder, baking soda, and salt in a medium-size bowl. Set aside. Whip the eggs and sugar in the bowl of a stand mixer fitted with the wire whip attachment, on medium speed, until they're light, creamy and pale yellow. Reduce the speed to medium-low and add the vanilla and oil, mixing until combined. Slowly add the flour mixture, alternating with the buttermilk in 3 batches, and mix until just combined and smooth, scraping down the sides of the bowl if necessary. Pour the cupcake batter into the lined muffin pans, filling each cup 3/4 full. Bake on the bottom rack of the oven for 16 to 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Remove the cupcakes from the oven and let them cool completely. To prepare the frosting, whip the heavy cream in the bowl of a stand mixer fitted with a wire whip attachment, until medium-size peaks form. Place the whipped cream into a small bowl and refrigerate. Place the cream cheese into your mixing bowl and mix with the paddle attachment until creamy. Add the confectioners' sugar, vanilla, and strawberry jam and mix until evenly combined and no lumps exist. Fold in the fresh chopped strawberries so that they're evenly distributed. Gently fold the whipped cream into the cream cheese mixture, being careful not to overwork the cream. Place the frosting into a piping bag fitted with a plain tip, and pipe the frosting on top of each cupcake. If desired, garnish each cupcake with a quartered strawberry.