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Prep Time 30 minutes
Cook Time 19 minutes

Ingredients
  

  • 1 stick unsalted butter room temperature (1/2 cup)
  • ¾ cup granulated sugar
  • 2 large egg whites
  • ½ cup sour cream
  • ¼ cup milk skim, 1% or 2%
  • 1 tsp vanilla extract
  • 1 ¼ cup all purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • Strawberry Filling

Whipping Topping

  • 1 pint heavy whipping cream 2 cups
  • 1 tsp vanilla extract
  • ¼ cup powdered sugar

Instructions
 

Cupcakes

  • Preheat the oven to 350º F. Line a muffin pan with muffin liners.
  • In a mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy. Add in the egg whites, sour cream, milk, and vanilla extract. Beat lightly with the electric mixer. In a separate mixing bowl combine the flour, baking powder, and salt. Sift the dry ingredients together, this will help produce extra fluffy cupcakes. Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time. Mix until just incorporated. Fill the muffin liners 1/2 full.
  • Bake for 17-19 minutes at 350º F or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely before adding the filling and whipped topping.

Whipped Topping

  • Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
  • Remove the bowl from the freezer. Add the heavy cream, powdered sugar and vanilla extract and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape. Transfer the whipped cream to a piping bag fit with a large round tip.

Assemble

  • Use the back of a large piping tip to remove the center of the cupcake. Fill with 1-2 tablespoons of strawberry filling. It’s your choice if you want to place the center of the cupcake back on – either is fine. Pipe whipped cream onto each cupcake. Garnish with a small amount of strawberry sauce and a fresh strawberry.

Notes

  • To save time you can use store bought strawberry filling and store bought whipped cream.
  • You can also use a spoon or small melon baller to remove the center of the cupcake.
  • These cupcakes are best eaten the day they’re made, but they’ll keep in an airtight container in the refrigerator for a day or two.