Strawberries and Cream Cupcakes

Recipe View 5 mins Strawberries: In a small pot over medium-low heat, combine strawberries and sugar. Simmer, stirring frequently, for 5 minutes.

Recipe View 2 mins In a separate small bowl, whisk together cornstarch and water. Add the cornstarch mixture to the simmering strawberries, stirring until thickened, about 1 to 2 minutes. Remove from heat and stir in lemon zest and lemon juice. Transfer to a heat-safe bowl and chill uncovered in the refrigerator until cool. Once chilled and condensation is no longer forming, cover the bowl.

Recipe View 0 mins Preheat oven to 350 degrees F (175 degrees C). Line two cupcake pans with liners.

Recipe View 0 mins Cupcakes: Sift together cake flour, baking powder, salt, baking soda, and nutmeg.

Recipe View 7 mins In a large bowl, cream together butter, oil, and 1 cup plus 2 tablespoons of sugar until light and fluffy, approximately 3 to 4 minutes. Gradually add egg whites, vanilla, and almond extract, beating on medium-high speed for another 3 minutes. Incorporate half of the flour mixture until just combined. Gently fold in sour cream and milk until evenly mixed. Add the remaining flour mixture, mixing until just combined.

Recipe View 1 hrs 1 mins Pour batter into prepared cupcake liners, filling each no more than 2/3 full. Bake one pan at a time until the tops spring back lightly when touched, around 22 to 26 minutes. Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely, about 30 minutes. Chill cupcakes in the refrigerator for approximately 1 hour to facilitate easier cutting and filling.

Recipe View 0 mins Cream Cheese Whipped Cream: In a chilled bowl, beat cream cheese, powdered sugar, vanilla, and salt until smooth. Add 1/2 cup of cold heavy cream, mixing on low speed until smooth. Gradually add the remaining heavy cream; beat on medium-high speed until stiff peaks form. If desired, transfer the mixture to a piping bag fitted with an open star tip (such as a Wilton® 1M) and refrigerate until ready to use.

Recipe View 30 mins Assembly: Remove cupcakes from the refrigerator and gently remove the liners. Carefully cut off the tops of the cupcakes. Pipe a layer of whipped cream onto the bottom half of each cupcake and top with approximately 1 to 2 teaspoons of the strawberry mixture. Replace the tops of the cupcakes, pressing down lightly to adhere. Pipe additional whipped cream on top of each cupcake and garnish with another 1 to 2 teaspoons of the strawberry mixture. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld and the cream to set.