Strawberry Cupcakes with Whipped Cream Frosting

Name: Strawberry Cupcakes with Whipped Cream Frosting
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 16 cupcakes
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

2 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 20 min. + cooling

Makes

16 cupcakes

Fresh strawberries are full of water, so they have a tendency to weigh down cake batters and make soggy cakes. That’s why these strawberry cupcakes rely on strawberry jam or preserves. The concentrated flavor is just right for light and tender cupcakes. —Lisa Kaminski, Wauwatosa, Wisconsin

Strawberry Cupcakes with Whipped Cream Frosting Recipe photo by Taste of Home

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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

Directions

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.

Strawberry Cupcakes Tips

How can you tell when the strawberry cupcakes are done?

Check to see if the cupcakes are done by gently pressing on the tops—they should spring back. You can also try the classic toothpick test (and make sure it comes out clean). Find more tips and learn how to make strawberry cupcakes step-by-step here.

How can you make sure the frosting is thick and creamy?

Cream whips up best when it's beaten in a chilled bowl with chilled beaters. Make sure to follow our other best practices while making homemade whipped cream to ensure a thick and creamy consistency.

How do you store strawberry cupcakes?

Store unfrosted cupcakes in a sealed plastic bag with all the air squeezed out of it. They should last a few days stored this way. Since whipped cream frosting doesn't last too long, make sure to only frost what you know you'll eat in a day. You can also freeze unfrosted cupcakes in an airtight container for up to 2 months—just like freezing a regular cake!

—Christina Herbst, Taste of Home Assistant Digital Editor, and Lisa Kaminski, Taste of Home Editor

Nutrition Facts

1 cupcake: 353 calories, 21g fat (13g saturated fat), 60mg cholesterol, 184mg sodium, 38g carbohydrate (27g sugars, 0 fiber), 4g protein.