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  • Total Time

    Prep: 20 min. Bake: 25 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
  • 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. 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.
  • 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.
  • Nutrition Facts

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