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