Recipe Background
Is there anything more lovely than Valentine's Day Cupcakes? Rosy, tender, and sweet strawberry-flavored morsels make for a romantic gesture and a brilliant dessert! Topped with a cloud of fluffy whipped cream frosting, Valentine's Day Cupcakes are truly the heart and soul of the holiday!
Is there anything more lovely than Valentine's Day Cupcakes? Rosy, tender, and sweet strawberry-flavored morsels make for a romantic gesture and a brilliant dessert! Topped with a cloud of fluffy whipped cream frosting, Valentine's Day Cupcakes are truly the heart and soul of the holiday!
Ingredients
For the cupcakes:
- 1/2 cup seedless strawberry jam or preserves warmed
- 1 1/2 sticks butter softened
- 1 cup granulated 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, to taste
For the frosting:
- 2 cups heavy cream
- 1/2 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- fresh strawberries optional, to taste, halved, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Line a 16-cup muffin tin with paper liners.
- Strain the warmed jam through a fine-mesh strainer and discard the pulp.
- In a large bowl, add the butter and the granulated sugar and use an electric handheld mixer to beat until light and fluffy, about 5-7 minutes.
- Add the egg whites, 1 at a time, to the butter mixture and beat well after each addition.
- Add the strained jam and 1 teaspoon of the vanilla to the butter mixture and beat to combine.
- In a small bowl, add the milk and the sour cream and whisk until smooth.
- In a separate bowl, add the flour, the baking powder, the baking soda, and the salt and whisk to combine.
- In thirds and alternating between the two, add the flour mixture and the milk mixture to the butter mixture, beating well after each addition to create a batter.
- Add about 4 drops of the red food coloring to the batter and stir gently to combine.
- Fill each of the prepared muffin cups about 3/4 full each.
- Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20-25 minutes.
- Allow the cupcakes to cool in the muffin tin for 10 minutes.
- Transfer the cupcakes to a wire rack to cool completely.
- In a large bowl, add the heavy cream and by hand or using an electric handheld mixer, beat until slightly thickened.
- Add the confectioners' sugar and the remaining vanilla to the whipped cream and beat until the cream thickens to stiff peaks.
- Dollop or pipe the frosting over the cupcakes.
- Top the cupcakes with the fresh strawberries and serve.
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