Name: Cupcakes with Strawberry Jam and Rosewater Buttercream
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 24 cupcakes
Ingredients: Cooking spray; 2 2/3 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 6 tablespoons unsalted butter, at room temperature; 2 cups granulated sugar; 2/3 cup vegetable oil; 1 tablespoon pure vanilla extract; 1 cup whole milk; 6 large egg whites, at room temperature; 1 1/2 cups strawberry jam (See Cook's Note); 3 sticks unsalted butter, at room temperature; 7 cups confectioners’ sugar; 1/2 teaspoon salt; 2 tablespoons pure vanilla extract; 2 teaspoons rosewater; 1/4 cup whole milk

Directions

Make the cupcakes: Preheat the oven to 350˚ F. Line two 12-cup muffin tins with paper liners and coat with cooking spray. Whisk the flour, baking powder and salt in a bowl; set aside. Beat the butter in a large bowl with a mixer on medium-low speed until creamy. Add the granulated sugar and vegetable oil and beat until fluffy, about 3 minutes, then add the vanilla. Beat in the flour mixture in 3 additions, alternating with the milk, scraping down the bowl as needed.
In another large bowl, beat the egg whites with a mixer on high speed until stiff peaks form, 3 to 5 minutes. Gently fold into the batter with a rubber spatula; do not overmix. Divide the batter between the muffin cups. Bake until golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to racks and let cool 15 minutes in the pans, then remove the cupcakes to the racks to cool completely.
Meanwhile, make the frosting: Beat the butter in a large bowl with a mixer on medium-high speed until creamy. Reduce the mixer speed to low and gradually beat in the confectioners’ sugar, 1 cup at a time, until just incorporated; beat in the salt. Add the vanilla and rosewater, increase the speed to medium high and beat until creamy, 3 to 4 minutes. Add the milk and beat until fluffy, about 1 more minute.
Put the strawberry jam in a piping bag fitted with a large round tip. Insert the tip into the center of each cupcake and pipe in some of the jam. Spread or pipe the frosting on the cupcakes.

Cook’s Note

To make the Homemade Strawberry Jam: Combine 2 cups chopped strawberries and 1 1/4 cups sugar in a saucepan and bring to a boil over medium heat. Stir in 2 tablespoons lemon juice and 1/2 teaspoon lemon zest and cook, stirring occasionally, until thickened (the jam should reach 220˚ F on a candy thermometer), about 15 minutes. Transfer to a bowl and let cool to room temperature, then refrigerate until chilled.

Photograph by Yunhee Kim

Cupcakes with Strawberry Jam and Rosewater Buttercream

Ingredients

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Directions

Cook’s Note

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