Strawberry Cupcakes With Whipped Cream Frosting

Name: Strawberry Cupcakes With Whipped Cream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
Preheat oven to 350u00b0. Line 16 muffin cups with paper or foil liners. Press warm jam through a fine-mesh strainer. Discard pulp.
2
In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one 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
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
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.

1290

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup seedless strawberry jam or preserves, warmed, 3/4 cup butter, softened, 1 cup sugar, 3 large egg whites, room temperature, and more.

Yes, Strawberry Cupcakes With Whipped Cream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!