Introduction & Inspiration: Light, Fruity, and Jam-Packed!
These Strawberry Cupcakes with Whipped Cream Frosting are such a delightful treat! I absolutely love how they deliver intense strawberry flavor by incorporating jam into both the tender cupcake batter and the light, fluffy whipped cream frosting. It’s a double dose of fruity goodness!
The inspiration for this recipe came from wanting a strawberry cupcake that had a truly prominent, sweet strawberry flavor, rather than just a subtle hint. Using seedless strawberry jam is a fantastic way to achieve this concentration of flavor easily. Pairing it with a light whipped cream frosting keeps the whole dessert feeling fresh and not overly heavy.
Unlike richer buttercream or cream cheese frostings, the whipped cream here provides an airy counterpoint to the moist cake. The use of only egg whites in the batter also contributes to a lighter, more delicate crumb. It’s a truly lovely combination.
Perfect for spring celebrations, baby showers, or just a cheerful afternoon pick-me-up, these cupcakes are pretty, delicious, and offer a wonderful strawberry experience from the inside out.
Nostalgic Appeal (The Simple Joy of Berries and Cream)
There’s something undeniably nostalgic and comforting about the classic pairing of strawberries and cream. It evokes thoughts of summer picnics, simple desserts, and fresh, sweet flavors. These cupcakes capture that simple joy perfectly.
While some strawberry cakes rely on fresh fruit chunks, this recipe uses jam for a smoother, more consistent flavor infusion throughout the cake and frosting. It reminds me a bit of classic jam-filled pastries or thumbprint cookies, but in cupcake form.
The light, airy texture from the egg white-based cake and the whipped cream frosting also contributes to a feeling of lightness and simple pleasure. They feel less heavy and decadent than some other cupcake varieties, making them wonderfully refreshing.
Making these cupcakes feels like creating little clouds of strawberry sweetness. They’re cheerful, pretty, and embody the simple happiness associated with berries and cream.
Homemade Focus (Mastering Jam Infusion & Whipped Cream Frosting)
I’m a huge advocate for homemade cupcakes, and this recipe, while straightforward, offers wonderful opportunities to focus on technique. Straining the jam ensures a smooth batter, and properly incorporating it into both components creates layers of flavor.
Making the whipped cream frosting from scratch is key here. While store-bought whipped topping exists, homemade whipped cream has a superior flavor and texture. Learning to whip cream to stiff peaks and gently incorporating the jam creates a frosting that’s light, stable enough for piping (if desired), and bursting with real flavor.
The cake batter method is classic creaming, but using only egg whites requires careful beating to ensure they are well incorporated without deflating. Alternating wet and dry ingredients properly is also crucial for a tender crumb.
This recipe is a lovely exercise in creating balanced flavors and textures from scratch. It highlights how simple ingredients, combined with good technique, yield truly delicious homemade results.
Flavor Goal: Intense Strawberry Jam Meets Light Cream
The primary flavor goal is a vibrant, sweet strawberry flavor, derived mainly from the jam, permeating both the tender, light cake and the airy whipped cream frosting. It shouldn’t taste artificial, but rather like concentrated strawberry goodness.
The cake itself, using egg whites and sour cream, aims for a moist, tender, and relatively light crumb structure. The vanilla adds warmth, balancing the fruitiness. It serves as a perfect backdrop for the strawberry flavor.
The frosting should be light, fluffy, and distinctly strawberry-flavored from the jam, but not overly sweet. The confectioners’ sugar provides sweetness and stability, while the vanilla complements the strawberry.
The overall experience should be sweet, fruity, creamy, and light – a delightful strawberry treat where the jam is the undeniable star.
Ingredient Insights: Jam Sessions and Whipping Wonders
Let’s explore the key components:
For the Cupcakes:
- Seedless Strawberry Jam/Preserves (Warmed & Strained): The flavor powerhouse for the cake! Warming makes it easier to strain and incorporate. Straining removes seeds/chunks for a smoother batter.
- Butter (Softened) & Sugar: Creamed together for the cake’s structure and tenderness.
- Large Egg Whites (Room Temperature): Provide structure and leavening without the richness/color of yolks, contributing to a lighter cake. Room temperature helps them incorporate better.
- Vanilla Extract: Classic flavor enhancer.
- 2% Milk & Sour Cream (Room Temperature): Add moisture, tenderness, and a slight tang (from sour cream) to the cake. Room temperature helps prevent the batter from curdling.
- All-Purpose Flour, Baking Powder, Baking Soda, Salt: Standard dry ingredients for structure and leavening.
For the Frosting:
- Heavy Whipping Cream: Must be cold to whip properly. Its high fat content creates stable whipped cream.
- Confectioners’ Sugar: Sweetens the frosting and helps stabilize the whipped cream.
- Seedless Strawberry Jam/Preserves: Provides flavor and color to the frosting. Using seedless ensures a smooth texture.
- Vanilla Extract: Enhances the strawberry flavor.
- Red Food Coloring (Optional): Boosts the pink color if desired. Gel coloring is recommended for vibrancy without adding extra liquid.
Garnish:
- Fresh Strawberries (Optional): Adds visual appeal and fresh fruit flavor.
Essential Equipment: Standard Cupcake Gear
You’ll need typical cupcake-making tools:
- Muffin Tin(s): Recipe makes 16 cupcakes, so you might need two standard 12-cup tins or bake in batches.
- Paper or Foil Liners: For easy cleanup and presentation.
- Fine-Mesh Sieve: For straining the jam for the batter.
- Mixing Bowls (Large & Small): For batter and frosting components.
- Electric Mixer (Handheld or Stand): Essential for creaming butter/sugar, incorporating egg whites, and whipping the cream.
- Whisk & Rubber Spatula: Standard mixing/folding tools.
- Measuring Cups & Spoons: For accuracy.
- Wire Racks: For cooling cupcakes completely.
- Piping Bag & Tip (Optional): For frosting the cupcakes decoratively.
List of Ingredients with Measurements (Sweet Sixteen!)
Here’s your shopping list for approximately 16 delightful cupcakes:
For the Cupcakes:
- ½ cup seedless strawberry jam or preserves, warmed
- ¾ cup butter, softened
- 1 cup sugar
- 3 large egg whites, room temperature
- 1 teaspoon vanilla extract
- 1 cup 2% milk
- ½ cup sour cream
- 1-â…” cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- Red food coloring, optional
For the Frosting:
- 2 cups heavy whipping cream
- â…“ cup confectioners’ sugar
- â…“ cup seedless strawberry jam or preserves
- ½ teaspoon vanilla extract
- Fresh strawberries, optional for garnish
Ensure your dairy (butter, egg whites, milk, sour cream, heavy cream) is at the correct temperature (room temp for cake ingredients, cold for whipping cream) for best results.
Step-by-Step Instructions: Baking Strawberry Bliss
Let’s bake these lovely Strawberry Cupcakes:
1. Prepare Jam and Oven:
Preheat oven to 350°F (175°C).
Line 16 standard muffin cups with paper or foil liners.
Gently warm the ½ cup of seedless strawberry jam (a few seconds in the microwave or over low heat) until slightly loosened. Press the warm jam through a fine-mesh sieve into a small bowl, discarding any pulp or seeds left behind. Set the strained jam aside.
2. Cream Butter and Sugar:
In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy, about 5-7 minutes. Scrape down the sides of the bowl occasionally.
3. Add Egg Whites and Flavor:
Add the room temperature egg whites, one at a time, beating well after each addition until fully incorporated.
Beat in the strained strawberry jam (reserving ¼ cup for the frosting!) and the vanilla extract.
4. Combine Remaining Wet & Dry Ingredients:
In a small bowl, whisk the milk and sour cream together until smooth.
In another medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
5. Alternate Wet and Dry Additions:
With the mixer on low speed, add the dry ingredients to the creamed mixture alternately with the milk/sour cream mixture. Begin and end with the dry ingredients (add dry, then wet, then dry, then wet, then dry).
Beat well after each addition, but only until just combined. Do not overmix.
If desired, stir in a few drops of red or pink food coloring.
6. Fill Liners and Bake:
Fill the prepared muffin cups about three-fourths full with batter.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool Cupcakes:
Let the cupcakes cool in the pans for 10 minutes.
Then, carefully remove them from the pans and transfer them to wire racks to cool completely. Cupcakes must be completely cool before frosting.
8. Make the Whipped Cream Frosting:
In a large, chilled bowl, beat the cold heavy whipping cream with an electric mixer until it begins to thicken.
Add the confectioners’ sugar, the reserved ¼ cup of seedless strawberry jam, and the vanilla extract.
Continue to beat on medium-high speed until stiff peaks form. Be careful not to overwhip, or it will turn buttery.
9. Frost and Garnish:
Spread or pipe the strawberry whipped cream frosting over the completely cooled cupcakes.
If desired, garnish with fresh strawberry slices or halves.
10. Store and Serve: Refrigerate any leftover cupcakes due to the whipped cream frosting. Enjoy!
Troubleshooting: Achieving Light Cakes and Stable Frosting
Here are fixes for potential cupcake challenges:
Problem: Cupcakes are Dense or Tough
Cause: Overmixing the batter after adding flour; egg whites not at room temperature or not fully incorporated. Solution: Mix only until combined when alternating wet/dry. Ensure egg whites are at room temp.
Problem: Cupcakes Sink in the Middle
Cause: Underbaking; oven door opened too early; leavening agents expired. Solution: Bake until toothpick test is clean. Avoid opening oven door. Check baking powder/soda dates.
Problem: Whipped Cream Frosting is Runny/Weeping
Cause: Cream wasn’t cold enough; bowl/beaters weren’t cold; over-whipping (can cause separation); frosting got too warm. Solution: Chill bowl and beaters. Use very cold heavy cream. Whip only to stiff peaks. Keep frosted cupcakes refrigerated. Stabilizing with a little unflavored gelatin can help in warm conditions.
Problem: Jam Makes Frosting Too Thin Solution: Ensure jam is seedless and relatively thick. If frosting is still too thin after adding jam, beat in a little more confectioners’ sugar.
Tips and Variations: More Strawberry Fun!
Make these cupcakes uniquely yours:
- Stabilize the Frosting: For frosting that holds up better, especially in warmer weather, bloom ½ tsp unflavored gelatin in 1 tbsp cold water, then gently warm to dissolve (don’t boil). Let cool slightly, then beat into the nearly finished whipped cream.
- Fresh Strawberry Puree: Instead of jam in the frosting, puree ½ cup fresh strawberries and gently fold into the whipped cream (you might need slightly more powdered sugar for stability).
- Lemon Twist: Add 1-2 tsp lemon zest to the cake batter for a strawberry-lemon flavor.
- Filling: Core the cupcakes and add a spoonful of strawberry jam or fresh chopped strawberries before frosting.
- Different Jam: Try raspberry or mixed berry jam for a different flavor profile in the cake and/or frosting.
- Decoration: Top with sprinkles, white chocolate curls, or a drizzle of strawberry sauce.
Serving and Pairing Suggestions: Pretty in Pink
These cupcakes are perfect for cheerful occasions:
Serving Suggestions:
- Serve chilled due to the whipped cream frosting.
- Ideal for birthdays, baby showers, bridal showers, spring parties, or Valentine’s Day.
- Arrange prettily on a cupcake stand or platter.
Pairing Suggestions:
- Beverages: Milk, lemonade, iced tea, sparkling rosé wine, or a light herbal tea.
- Alongside: Fresh fruit salad, or plain shortbread cookies.
Nutritional Information (Approximate, as of March 27, 2025)
Here’s the breakdown per cupcake:
- Calories: 353
- Fat: 21g (13g saturated fat)
- Cholesterol: 60mg
- Sodium: 184mg
- Carbohydrate: 38g (27g sugars, 0 fiber) – Note: Fiber seems low, likely doesn’t fully account for fruit.
- Protein: 4g
This information is based on the provided nutrition facts. They are a sweet treat!
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Strawberry Cupcakes with Whipped Cream Frosting
Description
These Strawberry Cupcakes with Whipped Cream Frosting are such a delightful treat! I absolutely love how they deliver intense strawberry flavor by incorporating jam into both the tender cupcake batter and the light, fluffy whipped cream frosting. It’s a double dose of fruity goodness
Ingredients
For the Cupcakes:
- ½ cup seedless strawberry jam or preserves, warmed
- ¾ cup butter, softened
- 1 cup sugar
- 3 large egg whites, room temperature
- 1 teaspoon vanilla extract
- 1 cup 2% milk
- ½ cup sour cream
- 1–â…” cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- Red food coloring, optional
For the Frosting:
- 2 cups heavy whipping cream
- â…“ cup confectioners’ sugar
- â…“ cup seedless strawberry jam or preserves
- ½ teaspoon vanilla extract
- Fresh strawberries, optional for garnish
Instructions
1. Prepare Jam and Oven:
Preheat oven to 350°F (175°C).
Line 16 standard muffin cups with paper or foil liners.
Gently warm the ½ cup of seedless strawberry jam (a few seconds in the microwave or over low heat) until slightly loosened. Press the warm jam through a fine-mesh sieve into a small bowl, discarding any pulp or seeds left behind. Set the strained jam aside.
2. Cream Butter and Sugar:
In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy, about 5-7 minutes. Scrape down the sides of the bowl occasionally.
3. Add Egg Whites and Flavor:
Add the room temperature egg whites, one at a time, beating well after each addition until fully incorporated.
Beat in the strained strawberry jam (reserving ¼ cup for the frosting!) and the vanilla extract.
4. Combine Remaining Wet & Dry Ingredients:
In a small bowl, whisk the milk and sour cream together until smooth.
In another medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
5. Alternate Wet and Dry Additions:
With the mixer on low speed, add the dry ingredients to the creamed mixture alternately with the milk/sour cream mixture. Begin and end with the dry ingredients (add dry, then wet, then dry, then wet, then dry).
Beat well after each addition, but only until just combined. Do not overmix.
If desired, stir in a few drops of red or pink food coloring.
6. Fill Liners and Bake:
Fill the prepared muffin cups about three-fourths full with batter.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool Cupcakes:
Let the cupcakes cool in the pans for 10 minutes.
Then, carefully remove them from the pans and transfer them to wire racks to cool completely. Cupcakes must be completely cool before frosting.
8. Make the Whipped Cream Frosting:
In a large, chilled bowl, beat the cold heavy whipping cream with an electric mixer until it begins to thicken.
Add the confectioners’ sugar, the reserved ¼ cup of seedless strawberry jam, and the vanilla extract.
Continue to beat on medium-high speed until stiff peaks form. Be careful not to overwhip, or it will turn buttery.
9. Frost and Garnish:
Spread or pipe the strawberry whipped cream frosting over the completely cooled cupcakes.
If desired, garnish with fresh strawberry slices or halves.
10. Store and Serve: Refrigerate any leftover cupcakes due to the whipped cream frosting. Enjoy!
Recipe Summary and Q&A: Your Jam-Packed Cupcake Guide
Let’s recap these lovely Strawberry Jam Cupcakes!
Summary: These cupcakes feature a tender, light cake base flavored with strained strawberry jam and vanilla, topped with a fluffy whipped cream frosting also infused with strawberry jam. Using only egg whites contributes to the cake’s delicate texture.
Q&A:
Q: Why use only egg whites in the cake?
A: Using only egg whites typically results in a lighter, whiter, and more delicate crumb compared to using whole eggs, which add richness and color from the yolks. It creates a specific, airy texture.
Q: Can I use fresh strawberries instead of jam in the batter?
A: Using jam provides concentrated flavor and consistent moisture. Fresh strawberries would add more liquid and potentially make the batter too wet or sink; the puree/reduction method in the other strawberry cake recipe is better if using fresh fruit in the batter.
Q: How long will the whipped cream frosting hold up?
A: Homemade whipped cream frosting is best enjoyed the day it’s made. It will hold in the refrigerator for 1-2 days but may start to weep slightly over time. Stabilizing it (see Tips) can help it last longer.
Q: Can I use strawberry extract instead of jam in the frosting? A: You can, but jam provides better flavor, color, and moisture. You might need to adjust the liquid (milk/cream) if using only extract.