Vanilla Cupcakes With Vanilla Whipped Cream Frosting Recipes

LIME JAM-FILLED CUPCAKES WITH WHIPPED CREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Combine crushed graham crackers, melted butter, and sugar for crust in a bowl until combined. Put about 1 tablespoon crumb mixture into each prepared cup and flatten with the bottom of a shot glass.
• Bake in the preheated oven for 5 minutes. Remove tins to a wire rack to cool. Keep oven on.
• Combine cake flour, baking powder, and salt for cupcake batter in a bowl. Combine buttermilk and vanilla in a second bowl.
• Beat butter in a third, large bowl until creamy and pale yellow in color. Mix in lime zest and 1/4 cup sugar at a time. Add eggs, one at a time, beating well after each addition. Add buttermilk mixture, mixing and scraping the sides of the bowl as necessary. Slowly add dry ingredients until combined. Pour batter over the cooled crusts so each cup is 2/3 full.
• Bake in the oven until a toothpick inserted in the centers comes out clean, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• While the cupcakes are baking, prepare filling: Crack eggs into a saucepan and add sugar. Whisk to combine, then pour in lime juice. Turn heat to low and whisk constantly to avoid scrambling the eggs. Add 1/3 of the butter and when it starts to melt, add another 1/3 of the butter; repeat once more. Heat until the filling starts to thicken, 2 to 3 minutes.
• Remove filling from the heat and pour through a sieve into an airtight container. Seal and place in the refrigerator until cupcakes have cooled.
• When the cupcakes have cooled, use a knife to hollow out the centers. Fill with chilled lime filling.
• Whip cream, powdered sugar, and vanilla for frosting in a bowl until stiff peaks form. Put frosting into a piping bag with your favorite tip and pipe onto the filled cupcakes.

STRAWBERRY CUPCAKES WITH WHIPPED CREAM FROSTING

Steps:

• Preheat oven to 350°. Line 16 muffin cups with paper or foil liners. Press warm jam through a fine-mesh strainer. Discard pulp. , 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., 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., 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.