2 cups chopped strawberries
6 Tbs white sugar
1 Tbs cornstarch
1 Tbs water
1 Tbs freshly squeezed lemon juice
1 tsp lemon zest, or to taste
Cupcakes
1 2/3 cups cake flour
1 1/2 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
1/8 tsp ground nutmeg
1/2 cup unsalted butter, softened
1/4 cup vegetable oil
1 cup plus 2 Tbs white sugar
3 large egg whites, at room temperature
1 Tbs vanilla extract
1/4 tsp almond extract
2/3 cup full-fat sour cream, at room temperature
1/3 cup 2% milk, at room temperature
Filling and Topping
2 oz full-fat cream cheese, chilled
1/4 cup powdered sugar
1/2 tsp vanilla extract
1 pinch salt
1 1/2 cups heavy whipping cream
Directions
Strawberries: Place strawberries and sugar in a small pot over medium-low heat. Bring mixture to a simmer, stirring often, and cook for 5 minutes.
Stir cornstarch and water together in a small bowl or measuring cup. Stir cornstarch mixture into the strawberry mixture, and cook until thickened, 1 to 2 minutes. Remove pot from heat and stir in lemon zest and lemon juice. Pour mixture into a heat safe bowl, and place uncovered into the fridge to chill. (Once mixture is chilled and no longer condensing, you can cover the bowl.)
Preheat the oven to 350 degrees. Line 2 cupcake pans with liners.
Cupcakes: Sift together cake flour, baking powder, salt, baking soda, and nutmeg.
Beat butter, oil, and 1 cup plus 2 tablespoons sugar until light and fluffy, 3 to 4 minutes. Add in egg whites, vanilla, and almond extract, and beat mixture on medium-high speed for another 3 minutes. Add in half of flour mixture and mix until just combined. Add in sour cream and milk; mix until just combined. Add in remaining flour mixture; mix until just combined.
Pour batter into prepared cupcake pans, filling each liner no more than 2/3 full. Bake one pan at a time, until tops of cupcakes spring back when lightly touched, 22 to 26 minutes. Allow cupcakes to cool in the pan for 5 minutes before removing to a wire rack to cool completely, about 30 minutes Chill cupcakes in the refrigerator for about 1 hour. This will make them easier to cut and fill.
Cream cheese whipped cream: Beat chilled cream cheese, powdered sugar, vanilla, and salt together until smooth. Add in 1/2 cup cold heavy cream and mix on low until mixture is smooth. Add in remaining heavy cream; beat on medium-high until mixture holds stiff peaks. If desired, place mixture into a piping bag fitted with an open star tip. Place piping bag in refrigerator until ready to use.
Remove cupcakes from refrigerator. Remove the liners and cut tops off cupcakes. Pipe a layer of whipped cream on bottom half of cupcakes; top with about 1 to 2 teaspoons strawberry mixture. Place tops of cupcakes back on, and lightly press down to adhere. Pipe more whipped cream on top of cupcakes and top with another 1 to 2 teaspoons strawberry mixture. Chill in the refrigerator for 30 minutes before serving.
Cook’s Notes
You can use all-purpose flour in place of cake flour, if desired. The cupcakes won’t turn out as light and fluffy, however. You can also use frozen strawberries in place of fresh.
The cupcakes will be easier to handle when chilled. So keep them chilled as much as you can while working with them.
For best results, assemble these the same day you plan to serve them, and keep chilled until ready to serve. However, you can make the cupcakes and strawberry sauce a day or two in advance.
