Light and fluffy almond cake is filled with a tangy strawberry jam and topped with a light-as-air frosting in this strawberries and creme cupcake. This small batch recipe yields 6 cupcakes. Double everything for 1 dozen!
Bake for ~18-22 minutes, until cupcakes are lightly golden and a toothpick comes out clean
If you're making your own jam, make it while your cupcakes are baking and then cool it in the fridge. Combine 1 lb strawberries with 1 1/4 cup of sugar over medium heat and bring it to a boil in a saucepan. Once boiling, add 2 tbsp lemon juice and 1/2 tsp lemon zest and simmer for 20 minutes, crushing berries to create a jam.
While cupcakes are cooling, make your frosting. First, whip your softened butter in a stand mixer until it's fluffy, then add powdered sugar, vanilla, and cool whip and whip it until it's uniform. Add milk 1/2 tsp at a time until you get the desired consistency.
Once jam and cupcakes are cooled, cut halfway down to the center of the cupcake with a pairing knife and turn it so you cut out a little cone shape. Fill with jam. You can choose to cover it back up with cake or just leave it open, since it will be frosted anyway.
Frost your filled cupcakes and ENJOY! Store in an airtight container in the fridge.