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1
Make the cupcakes. Preheat the oven to 350u00b0F. Spray a muffin tin with nonstick cooking spray or line with foil baking cups.
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2
In a medium bowl, sift together the flour, baking soda, and salt.
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3
In another medium bowl, combine the buttermilk, oil, and almond and vanilla extracts; set aside.
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4
In an electric mixer, beat the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Gradually add the buttermilk mixture. Beat for 1 minute at medium speed.
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5
Reduce the speed to low and add the flour mixture. Mix until just combined. Stir in the strawberries and the orange zest. Spoon into the prepared muffin tins, filling them two-thirds full. Bake for 18 to 20 minutes, or when cupcakes spring back when touched lightly in the center. Cool in the pan for 10 minutes, then unmold the cupcakes and cool on racks.
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6
Make the frosting. In a small saucepan over medium heat, combine the strawberries, jam, and lemon juice. Cook and stir for 5 minutes, or until the jam is melted and the strawberries are soft. Press any big pieces with the back of a spoon to mash.
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7
In an electric mixer fitted with the paddle attachment, mix the cream cheese and butter at medium speed until creamy. At low speed, slowly add the confectioners' sugar and mix until combined. Add the strawberries and mix at low speed until blended.
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8
When the cupcakes are completely cool, spread with the frosting.
