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!