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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
  • Total Time
    Prep: 20 min. Bake: 20 min. + cooling
  • Makes
    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

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.

Test Kitchen tips
  • 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 (make sure it comes out clean).
  • Cream whips up best when it's beaten in a chilled bowl with chilled beaters.
  • Nutrition Facts
    1 cupcake: 353 calories, 21g fat (13g saturated fat), 60mg cholesterol, 184mg sodium, 38g carbohydrate (27g sugars, 0 fiber), 4g protein.

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    Reviews

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    Average Rating:
    • shortyblueyes
      Aug 16, 2020

      After reading a prior negative review of this recipe (specifically the frosting), and being a volunteer Field Editor for Taste of Home, I decided to make this recipe as written to see if the author of the negative review had a point. Perhaps there was a typo, or a transposed quantity between two ingredients. I made the sponge portion of the recipe with no changes, and it turned out quite delightful. I used strawberry jam (not fresh fruit). The flavor is light and delicious. Now for the frosting. Whipped cream frosting is not the same as buttercream frosting. I start with fresh, cold heavy whipping cream and ultra-clean beaters and bowl. I made the recipe, again, exactly as written, beating to stiff peak stage. The frosting is ultra-light and fluffy. Upon tasting, I increased the confectioner's sugar for a total of 1/2 cup, and added 4 drops of red food color for the slightly pink color. The frosting was soft enough to dollop onto the cupcakes so it only took a moment to get all 18 topped with pink clouds of delicious whipped cream. I highly recommend this whipped cream frosting recipe, and believe it would be fine for a fruit trifle, as well. There is a small amount left over, enough to top two ice cream sundaes.

    • Farrah
      May 4, 2020

      Worst frosting recipe ever .. the ratio of the heavy whipping cream to the confectioners sugar has to be wrong because it came out like soup