• Let’s get started on some delicious cupcakes! First things first, preheat your oven to 350°F. Grab a 12-cup muffin pan and line it with cupcake liners. Don’t forget to line a second pan with a couple more liners since this recipe makes about 14-15 cupcakes. Set them aside for now.

  For the cake batter, you can either use store-bought strawberry jam or whip up your own puree! If you choose to make your own, now’s the time to do it so it can cool down. Just remove the stems and chop ½ cup of fresh strawberries, then cook them over low heat for about 5-10 minutes until they’re nice and mushy.

Make Strawberry Cupcakes

• Start by whisking together your cake flour, baking powder, baking soda, and a pinch of salt. Set that aside for now.

  In a mixing bowl, grab your handheld or stand mixer with a whisk attachment. Beat together the butter and sugar on high speed for about 2 minutes until it’s beautifully smooth and creamy. Don’t forget to scrape down the sides and bottom of the bowl with a rubber spatula as needed!

  Next, add in your egg whites and continue mixing on high speed for another 2 minutes until well combined. Then, fold in the sour cream and vanilla extract, again scraping down the bowl as you go.
• Now, switch your mixer to low speed and gently incorporate the dry ingredients until just combined. With the mixer still on low, slowly pour in the milk, mixing only until everything comes together—**you don’t want to overmix!**

  Finally, whisk in 1/4 cup of reduced strawberry puree, making sure to break up any lumps. Your batter should be slightly thick
• Scoop your batter into the liners, filling them about two-thirds of the way. This will help you avoid any messy spills as they rise in the oven!

  Bake your muffins at 350°F for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.

Make Strawberry Frosting

• Melt some white chocolate for the frosting. In a microwave-safe bowl (I use a glass measuring cup), melt chopped white chocolate in 20-second increments, stirring each time, until smooth. Let it cool at room temperature for 20 minutes—make sure it’s warm but not hot to avoid melting the butter.

  Next, prepare the frosting: blend freeze-dried strawberries into a powder until you have about 1/2 cup. In a medium bowl, beat softened butter on medium speed for 1 minute. Gradually add the powdered sugar and strawberry powder on low speed. Stir the cooled white chocolate until smooth and add it to the butter mixture. Increase to medium speed and beat for 2 minutes until creamy, then mix in cream, vanilla extract, and salt.
• Mix for one minute until everything is well combined. Taste your frosting—if you find it needs a little extra thinness, consider adding another tablespoon of heavy cream or milk. If it’s too sweet for your liking, a pinch of salt can help balance the flavor
• Top each one with a dreamy, fluffy pink cloud of frosting that’s sure to impress