Ingredients
1/2 cup seedless strawberry jam or preserves, warmed3/4 cup butter, softened1 cup sugar3 large egg whites, room temperature1 teaspoon vanilla extract1 cup 2% milk1/2 cup sour cream1-2/3 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon saltRed food coloring, optional FROSTING:2 cups heavy whipping cream1/3 cup confectioners’ sugar1/3 cup seedless strawberry jam or preserves1/2 teaspoon vanilla extractFresh strawberries, optional
Preparation
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.
