Fresh strawberries are full of water, so they have a tendency to weigh down cake batters and make soggy cakes. That\u2019s why these strawberry cupcakes rely on strawberry jam or preserves. The concentrated flavor is just right for light and tender cupcakes. \u2014Lisa Kaminski, Wauwatosa, Wisconsin<\/p>\n","protected":false},"author":7061,"featured_media":1128671,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304517,303971,304158,307119,305744,304328,306104,304288,305487,304430,304338,306171,304515,306194,307104,303966,304408,304368,306848,304347,304268,304455,303987,304558,324623,304388,304395,307141,304398,304150],"categories-v2":[308881,308500,310461,309438,310169,311389,308988,308984,308481,311876,259620,310796,308830,308992,312036,308880,312060,310155,308495,308813,308745,309603,308998,259483,308860,308514,308910,309177,308752,308782,310187,308797,309434],"coauthors":[305],"recommended_recipes":[{"post_title":"How to Host a Stress-Free Backyard 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Cupcakes with Whipped Cream Frosting","datePublished":"2019-07-20","dateModified":"2024-03-22","prepTime":"PT20M","cookTime":"PT20M","totalTime":"PT40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/0001\/01\/Strawberry-Cupcakes-with-Whipped-Cream-Frosting_EXPS_FT19_242523_F_0619_1.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Fresh strawberries are full of water, so they have a tendency to weigh down cake batters and make soggy cakes. That\u2019s why these strawberry cupcakes rely on strawberry jam or preserves. The concentrated flavor is just right for light and tender cupcakes. \u2014Lisa Kaminski, Wauwatosa, Wisconsin","recipeIngredient":["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","FROSTING:","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"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350\u00b0. Line 16 muffin cups with paper or foil liners. Press warm jam through a fine-mesh strainer. Discard pulp."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"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."}],"recipeYield":"16 cupcakes","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 353 calories","fatContent":"21g fat (13g saturated fat)","cholesterolContent":"60mg cholesterol","sodiumContent":"184mg sodium","carbohydrateContent":"38g carbohydrate (27g sugars","fiberContent":"0 fiber)","proteinContent":"4g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":2,"reviewCount":4,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-03-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Karen6921"},"reviewBody":"
I followed the recipe exactly and the cupcakes nor the frosting were not sweet at all. Terrible recipe, it needs more sugar and strawberry. Threw them all away. Good luck but I agree with the other reviews, waste of time and money. Sorry taste of home but I have to warn others before they try this.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-09-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jonathan296"},"reviewBody":"
The cupcakes all turned out soggy and deflated after I took them out of the oven. The \"frosting\" turned into soup even if you followed the recipe exactly. Terrible recipe, do not recommend trying at all, you would be wasting your time. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"shortyblueyes"},"reviewBody":"After reading a prior negative review of this recipe (specifically the frosting), and being a volunteer Field Editor for Taste Recipes, I decided to make this recipe as written to see if the author of the negative review had a point. Perhaps there was a typo, or a transposed quantity between two ingredients. I made the sponge portion of the recipe with no changes, and it turned out quite delightful. I used strawberry jam (not fresh fruit). The flavor is light and delicious. Now for the frosting. Whipped cream frosting is not the same as buttercream frosting. I start with fresh, cold heavy whipping cream and ultra-clean beaters and bowl. I made the recipe, again, exactly as written, beating to stiff peak stage. The frosting is ultra-light and fluffy. Upon tasting, I increased the confectioner's sugar for a total of 1\/2 cup, and added 4 drops of red food color for the slightly pink color. The frosting was soft enough to dollop onto the cupcakes so it only took a moment to get all 18 topped with pink clouds of delicious whipped cream. I highly recommend this whipped cream frosting recipe, and believe it would be fine for a fruit trifle, as well. There is a small amount left over, enough to top two ice cream sundaes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"FarrahShiue"},"reviewBody":"Worst frosting recipe ever .. the ratio of the heavy whipping cream to the confectioners sugar has to be wrong because it came out like soup","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"242523","romance_copy_dek":"Fresh strawberries are full of water, so they have a tendency to weigh down cake batters and make soggy cakes. That\u2019s why these strawberry cupcakes rely on strawberry jam or preserves. 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Bake: 20 min. + cooling","MinimumServingQuantity":16,"MaximumServingQuantity":16,"Yield":"16 cupcakes","DigitalTitle":"Strawberry Cupcakes with Whipped Cream Frosting","SubmittedTitle":"Strawberry Cupcakes with Whipped Cream Frosting","RecipeTypeId":1,"AverageRating":2,"WebPublishedDate":"7\/20\/2019 10:31:32 AM","ContestPlacementId":null,"FbImage":"FB_FT19_242523_F_0619_1.jpg","PreparationTimeInMinutes":20,"CookTimeInMinutes":20,"TotalTimeInMinutes":40,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Strawberry Cupcakes with Whipped Cream Frosting","OriginalSourceProject":"Strawberry Cupcakes with Whipped Cream Frosting","ContestPlacement":"","Trailer":"Strawberry Cupcakes Tips<\/h2>
How can you tell when the strawberry cupcakes are done?<\/h3>Check to see if the cupcakes are done by gently pressing on the tops\u2014they should spring back. You can also try the classic toothpick test (and make sure it comes out clean). Find more tips and learn how to make strawberry cupcakes<\/a> step-by-step here.
How can you make sure the frosting is thick and creamy?<\/h3>Cream whips up best when it's beaten in a chilled bowl with chilled beaters. Make sure to follow our other best practices while making homemade whipped cream<\/a> to ensure a thick and creamy consistency.
How do you store strawberry cupcakes?<\/h3>Store unfrosted cupcakes in a sealed plastic bag with all the air squeezed out of it. They should last a few days stored this way. Since whipped cream frosting doesn't last too long, make sure to only frost what you know you'll eat in a day. You can also freeze unfrosted cupcakes in an airtight container for up to 2 months\u2014just like freezing a regular cake<\/a>!
\u2014Christina Herbst<\/a>, Taste Recipes Assistant Digital Editor<\/i>, and Lisa Kaminski<\/a>, Taste Recipes Editor<\/i>","Metadescription":"Light, tender strawberry cupcakes are the treat you need on a bright and sunny day. The homemade whipped cream is creamy and delicious!","DigitalHeadnotes":"Fresh strawberries are full of water, so they have a tendency to weigh down cake batters and make soggy cakes. That\u2019s why these strawberry cupcakes rely on strawberry jam or preserves. The concentrated flavor is just right for light and tender cupcakes. \u2014Lisa Kaminski, Wauwatosa, Wisconsin","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Strawberry Cupcakes","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 350\u00b0. Line 16 muffin cups with paper or foil liners. Press warm jam through a fine-mesh strainer. Discard pulp. ","SequenceNo":1},{"Direction":" 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.","SequenceNo":2},{"Direction":" 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.","SequenceNo":3},{"Direction":" 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.","SequenceNo":4}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[{"Name":"Cooking Style","ID":0},{"Name":"Baking Recipes","ID":111650},{"Name":"Cake Recipes","ID":111690},{"Name":"Cupcakes","ID":111700}],"Course":[{"Name":"Course","ID":0},{"Name":"Cakes","ID":94630},{"Name":"Cupcake Recipes","ID":94666},{"Name":"Desserts","ID":94274},{"Name":"Easter Cupcake Recipes","ID":96270},{"Name":"Finger Foods","ID":94282},{"Name":"Homemade Cupcakes","ID":96282},{"Name":"Strawberry Cake","ID":95610},{"Name":"Sweet Finger Food Recipes","ID":94866}],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[{"Name":"Holiday & Celebration Recipes","ID":0},{"Name":"Baby Shower Recipes","ID":104174},{"Name":"Bridal Shower Recipes","ID":104186},{"Name":"Easter Desserts","ID":104266},{"Name":"Easter Recipes","ID":104254},{"Name":"Mother's Day Dessert Recipes","ID":104462},{"Name":"Mother's Day Recipes","ID":104454}],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Milk","ID":102025},{"Name":"Strawberry Cake Recipe","ID":101401},{"Name":"Strawberry Cupcakes","ID":101633},{"Name":"Strawberry Recipes","ID":101345}],"Kids":[],"PartnerRecipes":[],"Publications":[],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Kid-Friendly","ID":304347},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Cakes","ID":305744},{"Name":"Cupcakes","ID":306104},{"Name":"Edible Gifts","ID":306171},{"Name":"Frostings & Icings","ID":306194},{"Name":"Gear","ID":303966},{"Name":"Bakeware","ID":303971},{"Name":"Muffin Tin","ID":303987},{"Name":"Holidays & Events","ID":304368},{"Name":"Baby Shower","ID":304517},{"Name":"Easter","ID":304430},{"Name":"Events & Gatherings","ID":304515},{"Name":"Holidays","ID":304408},{"Name":"Mother's Day","ID":304455},{"Name":"Potluck","ID":304558},{"Name":"Seasons","ID":304388},{"Name":"Spring","ID":304395},{"Name":"Summer","ID":304398},{"Name":"Meal Types","ID":304268},{"Name":"Desserts","ID":304288},{"Name":"Techniques","ID":304150},{"Name":"Baking Breads & Desserts","ID":304158},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":16,"NutritionalAnalyisParagraph":"1 cupcake: 353 calories, 21g fat (13g saturated fat), 60mg cholesterol, 184mg sodium, 38g carbohydrate (27g sugars, 0 fiber), 4g protein. ","NoOfRatings":4,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Strawberry-Cupcakes-with-Whipped-Cream-Frosting_EXPS_FT19_242523_F_0619_1.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Strawberry-Cupcakes-with-Whipped-Cream-Frosting_EXPS_FT19_242523_F_0619_1.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Bullets)","TipTitle":"","TipText":"
Test Kitchen tips<\/B>