Strawberry Cupcakes with Whipped Cream Frosting

Introduction & Inspiration

Allow me to introduce you to a truly lovely treat: delicate Strawberry Cupcakes topped with a dreamy Strawberry Whipped Cream Frosting. These aren’t your average cupcakes; they boast a tender crumb made unique with sour cream and egg whites, subtly flavored with strawberry jam right in the batter. The frosting is light, airy, and bursting with real jam flavor too!

Imagine a soft, delicate cupcake with hints of strawberry, crowned with a cloud of fluffy, pink whipped cream frosting that also carries that lovely berry taste. It’s an elegant and delightful combination, perfect for when you want something special but not overly heavy. They are simply charming.

My inspiration for creating cupcakes like these often stems from a desire for a lighter frosting alternative to traditional buttercream. Whipped cream frosting is ethereal, and infusing it, along with the cake batter, with strawberry jam creates a beautiful depth of flavor. It feels sophisticated yet comforting.

Baking from scratch allows us to achieve this specific texture and flavor profile. These cupcakes are perfect for spring gatherings, showers, or anytime you want a truly pretty and delicious handheld dessert.

Nostalgic Appeal

There’s an undeniable nostalgic joy associated with cupcakes. They immediately bring smiles and thoughts of celebrations, big or small. These Strawberry Cupcakes tap into that happiness with their cheerful appearance and beloved flavor profile.

The combination of strawberry and cream is a timeless classic, reminiscent of strawberry shortcake or bowls of fresh berries with cream enjoyed on sunny days. Incorporating this flavor into both the cake and the light whipped cream frosting feels both nostalgic and elegantly satisfying. It’s familiar comfort in a new form.

Making cupcakes from scratch, creaming the butter and sugar, whipping the cream – these actions themselves connect us to traditional home baking practices. They feel grounding and rewarding, evoking memories of kitchens filled with sweet aromas.

Serving these pretty pink cupcakes, especially garnished with a fresh berry, feels like offering a little piece of handcrafted joy. They are sweet, simple in concept, yet feel special enough for any occasion.

Homemade Focus

This recipe is a wonderful celebration of completely homemade cupcakes. We build both the delicate cake batter and the light, fruity frosting entirely from scratch, ensuring superior flavor and texture. There are no mixes here, just pure baking satisfaction.

The cake batter itself uses specific homemade techniques – creaming the butter and sugar thoroughly, using only egg whites for a specific texture and color, incorporating sour cream for moisture and tang, and adding strained jam for flavor. These steps contribute to a unique, high-quality result.

The frosting is also a homemade star. Instead of a heavy buttercream, we whip cold heavy cream with confectioners’ sugar, vanilla, and more strawberry jam. This creates an exceptionally light, airy frosting with authentic fruit flavor and natural color – far superior to canned frostings.

From carefully measuring ingredients to piping the final swirl of whipped cream, every step is part of the homemade process. The resulting delicate texture and nuanced flavor are the delicious rewards of baking from scratch.

Flavor Goal

My primary flavor goal for these Strawberry Cupcakes is delicate balance and authentic fruit flavor. I want the tender cupcake and the light frosting to both carry a lovely strawberry note from the jam, enhanced by vanilla and brightened subtly by the sour cream and lemon (inferred use, as lemon often pairs but not listed – Correction: Base recipe filling uses lemon, this recipe does not; focus on jam/vanilla). It should be sweet, but not overwhelmingly so.

The cupcake itself aims for a very tender, fine crumb – achieved through the creaming method, sour cream, and use of egg whites. The strained strawberry jam should provide a subtle, integrated fruitiness and perhaps a hint of color, complemented by the vanilla.

The frosting’s goal is to be incredibly light, airy, and cloud-like, melting in the mouth. It should taste predominantly of fresh whipped cream sweetened and flavored genuinely by the strawberry jam and confectioners’ sugar. It’s meant to be a lighter counterpoint to the cake, not heavy or greasy.

Overall, the cupcake should be an elegant experience – tender cake and ethereal frosting working together, delivering a delicate but distinct strawberry flavor throughout.

Ingredient Insights

Let’s explore the ingredients that create the unique character of these Strawberry Cupcakes. In the cake batter, softened butter and sugar are creamed together extensively (5-7 minutes) to incorporate air, leading to a light texture. Large egg whites, used without the yolks and at room temperature, contribute structure and lift without adding fat or yellow color, resulting in a finer, more delicate crumb. Vanilla extract adds essential background flavor.

A combination of 2% milk and tangy sour cream provides moisture and richness. The sour cream, in particular, adds tenderness and a subtle tang that complements the sweetness. These are whisked together before being added alternately with the dry ingredients.

The dry mix includes all-purpose flour for structure, both baking powder and baking soda for leavening (the soda reacts with the acidic sour cream), and salt to balance sweetness and enhance flavors. Seedless strawberry jam, warmed slightly and strained to remove any remaining solids or seeds, is beaten directly into the creamed mixture, infusing the batter with smooth strawberry flavor. Optional red food coloring can boost the pink hue if desired.

For the light-as-air frosting, cold heavy whipping cream is the star – it must have high fat content to whip properly. Confectioners’ sugar provides sweetness and some stability. Seedless strawberry jam is added again here for flavor, sweetness, and natural color. A touch of vanilla extract rounds out the frosting flavor.

Fresh strawberries are an optional but highly recommended garnish, adding visual appeal and a burst of fresh fruit taste.

Essential Equipment

To create these delicate Strawberry Cupcakes and their fluffy frosting, you’ll need standard baking equipment along with a few specific items.

You’ll need muffin pans capable of holding 16 standard-size cupcakes, lined with paper or foil liners. A fine-mesh strainer is necessary for straining the warmed strawberry jam to ensure a smooth texture in the cake batter.

Several bowls are required: a large one for the main cake batter mixing, another for whisking the dry ingredients, a small one for whisking the milk and sour cream, and importantly, a large, preferably chilled, bowl for whipping the heavy cream for the frosting.

An electric mixer (stand mixer or powerful handheld) is strongly recommended. It’s crucial for creaming the butter and sugar properly for 5-7 minutes and essential for whipping the heavy cream to stiff peaks without tiring out your arm!

Standard measuring cups and spoons, a whisk, and a rubber spatula for folding and scraping are needed. Wire cooling racks are essential for cooling the cupcakes completely before frosting. Finally, if you want decorative frosting, a pastry bag fitted with your favorite piping tip (like a star or round tip) is ideal, but frosting with a knife or small offset spatula works too.

List of Ingredients with Measurements

Here is the complete list of ingredients needed for these lovely Strawberry Cupcakes with Whipped Cream Frosting:

Cupcakes:

• Seedless Strawberry Jam or Preserves: 1/2 cup, warmed
• Butter, softened: 3/4 cup (1 1/2 sticks)
• Sugar: 1 cup
• Large Egg Whites, room temperature: 3
• Vanilla Extract: 1 teaspoon
• 2% Milk: 1 cup
• Sour Cream: 1/2 cup
• All-Purpose Flour: 1 2/3 cups
• Baking Powder: 1 teaspoon
• Baking Soda: 1/4 teaspoon
• Salt: 1/4 teaspoon
• Red Food Coloring (optional): 1 to 3 drops

Frosting:

• Heavy Whipping Cream, cold: 2 cups
• Confectioners’ Sugar: 1/3 cup (sifted, if desired)
• Seedless Strawberry Jam or Preserves: 1/3 cup
• Vanilla Extract: 1/2 teaspoon

Optional Garnish:

• Fresh Strawberries

Using seedless jam is important for a smooth texture in both batter and frosting. Ensure egg whites, butter, milk, and sour cream are close to room temperature (except the heavy cream for frosting, which must be cold!).

Step-by-Step Instructions

Let’s bake these delightful Strawberry Cupcakes! First, prepare your pans and preheat the oven to 350°F (175°C). Line 16 standard muffin cups with paper or foil liners.

Warm the 1/2 cup seedless strawberry jam slightly (a few seconds in the microwave or gently on the stove) to make it easier to strain. Press the warm jam through a fine-mesh strainer into a small bowl, using a spoon or spatula to push it through. Discard any solids or seeds left in the strainer. Set the smooth, strained jam aside.

Make the Cupcake Batter: In a large bowl, cream the 3/4 cup softened butter and 1 cup sugar together with an electric mixer on medium-high speed until very light and fluffy. This takes a good 5 to 7 minutes – don’t skimp on this step!

Add the 3 room temperature egg whites one at a time, beating well for about 30 seconds after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Beat in the reserved strained strawberry jam and 1 teaspoon vanilla extract until combined.

In a small bowl, whisk together the 1 cup milk and 1/2 cup sour cream until smooth. In another, larger bowl, whisk together the 1 2/3 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.

Add the dry ingredients to the creamed butter mixture alternately with the milk-sour cream mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined after each addition. Be careful not to overmix. If desired, gently stir in a few drops of red food coloring now for a more pronounced pink hue.

Fill the prepared muffin cups about three-fourths full with the batter.

Bake and Cool: Bake in the preheated oven for 20 to 25 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean.

Let the cupcakes cool in the muffin pans for 10 minutes. Then, carefully remove them from the pans and place them on wire racks to cool completely. Cupcakes must be entirely cool before frosting, especially with whipped cream frosting.

Make the Frosting: Just before frosting the cooled cupcakes, make the whipped cream frosting. Pour the 2 cups of cold heavy whipping cream into a large, chilled bowl. Beat with an electric mixer on medium speed until it just begins to thicken.

Add the 1/3 cup confectioners’ sugar, 1/3 cup seedless strawberry jam, and 1/2 teaspoon vanilla extract. Increase the speed to medium-high and continue beating until stiff peaks form. Be careful not to overwhip, or it will turn grainy.

Frost and Garnish: Spread or pipe the fresh strawberry whipped cream frosting over the completely cooled cupcakes. If desired, garnish each cupcake with a fresh strawberry slice or a small whole berry.

Store leftover frosted cupcakes covered in the refrigerator. Enjoy!

Troubleshooting

Even delightful cupcakes can sometimes present challenges. Here are some common troubleshooting tips for this specific recipe.

Problem: My cupcakes are dense or didn’t rise well. Solution: Ensure your baking powder and baking soda are fresh (check expiration dates). Don’t overmix the batter after adding the flour mixture. Make sure you creamed the butter and sugar sufficiently (5-7 minutes) to incorporate air. Using cold eggs or dairy could also slightly hinder the rise.

Problem: The cupcake texture is tough. Solution: Overmixing the batter, especially after adding the flour, is the most common cause of tough cupcakes. Mix just until the ingredients are combined during the alternating additions.

Problem: My whipped cream frosting didn’t reach stiff peaks or seems runny. Solution: Ensure you used heavy whipping cream (not light cream or half-and-half) and that it was very cold. The bowl and beaters should also ideally be chilled. Don’t add the sugar and jam too early; wait until the cream starts to thicken. The jam adds moisture, so ensure it wasn’t excessively thin or watery.

Problem: My whipped cream frosting looks grainy or curdled. Solution: You likely overwipped it! Stop beating as soon as stiff peaks form (when you lift the beaters, the peak holds its shape and doesn’t flop over). If it starts looking grainy, you’ve gone too far. Unfortunately, overwhipped cream is hard to salvage for frosting.

Problem: The frosting ‘melted’ or slid off the cupcakes. Solution: Cupcakes must be completely cool before frosting with any frosting, but especially a delicate whipped cream frosting. Any residual warmth will melt it. Also, store the frosted cupcakes in the refrigerator until serving.

Tips and Variations

These Strawberry Jam Cupcakes are lovely as is, but here are some fun ways to switch things up!

Jam Session: Experiment with different flavors of seedless jam or preserves in both the batter and the frosting! Raspberry, apricot, or even peach could be delicious variations. Adjust food coloring if desired.

Whole Egg Version: If you prefer, you can likely substitute the 3 large egg whites with 2 whole large eggs. The cake might be slightly richer and yellower in color.

Fresh Berry Boost: While the recipe uses jam for smooth incorporation, you could try folding very finely minced fresh strawberries into the batter (maybe 1/4 cup) in addition to the jam for small fruit pieces. Be mindful this adds more moisture.

Citrus Kiss: Add 1-2 teaspoons of finely grated lemon or orange zest to the cake batter or even to the frosting for a bright citrus note that pairs wonderfully with strawberry.

Frosting Styles: If you prefer a more stable frosting, consider a strawberry cream cheese frosting or a strawberry buttercream instead of the whipped cream version. You can still use jam or fresh puree for flavor.

Stabilize the Cream: For whipped cream frosting that holds up a bit longer (though still best fresh and chilled), research methods for stabilizing it using a bit of unflavored gelatin, powdered milk, or cornstarch mixed with the confectioners’ sugar.

Serving and Pairing Suggestions

Serve these delicate Strawberry Cupcakes chilled, directly from the refrigerator, as the whipped cream frosting is best cold. If they’ve been chilled for a long time, letting them sit at room temperature for just 10-15 minutes can slightly soften the frosting for the best texture.

Arrange them on a pretty platter or cupcake stand. Garnishing with a fresh strawberry slice or a small, perfect whole berry really enhances their visual appeal and signals the flavor inside. A light dusting of extra confectioners’ sugar just before serving can also look lovely.

These cupcakes are perfect for spring celebrations, baby showers, bridal showers, Mother’s Day, tea parties, or any occasion calling for a pretty, elegant, and relatively light dessert. Their individual portions make them easy to serve.

Pair them with light beverages that won’t overpower their delicate flavor. Freshly brewed tea (perhaps Earl Grey, chamomile, or a berry herbal blend), iced tea, sparkling water with lemon, or a simple glass of milk are all excellent choices. For a festive touch, a sparkling rosé wine or Prosecco would also pair beautifully.

Nutritional Information

Let’s look at the approximate nutritional details for one frosted Strawberry Cupcake, based on the provided facts (yields 16):

• Calories: 353
• Fat: 21g
• Saturated Fat: 13g (significant, from butter and heavy cream)
• Cholesterol: 60mg
• Sodium: 184mg
• Carbohydrates: 38g
• Sugars: 27g
• Fiber: 0g (Note: This seems unlikely with flour/jam; may be rounded down or based on specific ingredients)
• Protein: 4g

These are definitely indulgent cupcakes, particularly high in fat, especially saturated fat, due to the generous amounts of butter in the cake and heavy cream in the frosting. Calories, cholesterol, carbohydrates, and sugars are also substantial per serving.

Consider these a delightful treat for special occasions rather than an everyday snack. Making them from scratch allows you to use quality dairy and jam. The portion control of a single cupcake is helpful for enjoying them mindfully.

Modifications to significantly reduce fat or sugar would fundamentally change the recipe. Using light sour cream or lower-fat milk might work in the batter with minor texture changes. However, substituting the heavy cream in the frosting is not recommended as lower-fat options won’t whip properly.

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Recipe Summary and Q&A

In summary, this recipe creates 16 delicate, scratch-made Strawberry Cupcakes. The tender cake batter uses egg whites, sour cream, and strained strawberry jam for a unique flavor and texture. They are crowned with a light and airy whipped cream frosting also flavored with strawberry jam.

These cupcakes offer an elegant alternative to heavier buttercreams and showcase strawberry flavor in a subtle, sophisticated way. Remember to chill the frosted cupcakes due to the whipped cream frosting.

Here are some common questions you might have:

Q: Why use only egg whites in the cupcake batter? A: Using only egg whites typically results in a lighter-colored cake (less yellow) and can contribute to a finer, more delicate crumb structure compared to using whole eggs, which add fat and richness from the yolks.

Q: Why do I need to strain the strawberry jam for the batter? A: Straining the warmed jam removes any remaining seeds or larger fruit pieces, ensuring the jam incorporates smoothly into the batter without creating unwanted texture or lumps in the finished cupcake crumb.

Q: Can I make these cupcakes ahead of time? A: You can bake the cupcakes a day ahead, cool them completely, and store them in an airtight container at room temperature. The frosting can also potentially be made a few hours ahead and kept chilled (you might need to whisk it briefly if it deflates slightly). However, for the best texture, frost the cupcakes within a few hours of serving and keep them refrigerated.

Q: My whipped cream frosting isn’t holding its shape well. What can I do? A: Ensure your heavy cream was very cold and whipped to stiff peaks. Adding jam does introduce moisture. For more stability, you could look into methods for stabilizing whipped cream using unflavored gelatin, cornstarch, or powdered milk, or consider switching to a cream cheese or buttercream base if stability is a major concern. Keep them cold!

Q: Can I use regular strawberry jam with seeds? A: Seedless is recommended for the smoothest texture, especially in the frosting. If using jam with seeds, straining it (as directed for the batter portion) becomes even more important. Seeds might be noticeable in the frosting if not strained.