Strawberries and Cream Cupcakes

Strawberries: In a small pot over medium-low heat, combine strawberries and sugar. Simmer, stirring frequently, for 5 minutes.

In a separate small bowl, whisk together cornstarch and water. Add the cornstarch mixture to the simmering strawberries, stirring until thickened, about 1 to 2 minutes. Remove from heat and stir in lemon zest and lemon juice. Transfer to a heat-safe bowl and chill uncovered in the refrigerator until cool. Once chilled and condensation is no longer forming, cover the bowl.

Preheat oven to 350 degrees F (175 degrees C). Line two cupcake pans with liners.

Cupcakes: Sift together cake flour, baking powder, salt, baking soda, and nutmeg.

In a large bowl, cream together butter, oil, and 1 cup plus 2 tablespoons of sugar until light and fluffy, approximately 3 to 4 minutes. Gradually add egg whites, vanilla, and almond extract, beating on medium-high speed for another 3 minutes. Incorporate half of the flour mixture until just combined. Gently fold in sour cream and milk until evenly mixed. Add the remaining flour mixture, mixing until just combined.

Pour batter into prepared cupcake liners, filling each no more than 2/3 full. Bake one pan at a time until the tops spring back lightly when touched, around 22 to 26 minutes. Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely, about 30 minutes. Chill cupcakes in the refrigerator for approximately 1 hour to facilitate easier cutting and filling.

Cream Cheese Whipped Cream: In a chilled bowl, beat cream cheese, powdered sugar, vanilla, and salt until smooth. Add 1/2 cup of cold heavy cream, mixing on low speed until smooth. Gradually add the remaining heavy cream; beat on medium-high speed until stiff peaks form. If desired, transfer the mixture to a piping bag fitted with an open star tip (such as a Wilton® 1M) and refrigerate until ready to use.

Assembly: Remove cupcakes from the refrigerator and gently remove the liners. Carefully cut off the tops of the cupcakes. Pipe a layer of whipped cream onto the bottom half of each cupcake and top with approximately 1 to 2 teaspoons of the strawberry mixture. Replace the tops of the cupcakes, pressing down lightly to adhere. Pipe additional whipped cream on top of each cupcake and garnish with another 1 to 2 teaspoons of the strawberry mixture. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld and the cream to set.