Strawberry cupcakes with vanilla creme frosting

Last week we celebrate my oldest son birthday, and I made this simple yet delicious and surprisingly moist strawberry cupcakes, with vanilla creme frosting
I wasn't sure when I baked it, and not even plan to post it here! but once it came out of the oven then I tasted ... and I was like .. OMG I can not believe how moist it is, knowing that this cupcakes recipe isn't calling for any egg yolk. YES it only use white eggs.

I know so many Indonesian use lots of egg yolk to make some Indonesian cake like Lapis Surabaya or Lapis Legit, so if you have any leftovers white eggs, don't waste it baby ... but try this recipe.

STRAWBERRY CUPCAKES WITH VANILLA CREME FROSTING
Recipe adopted from http://yummycakesbylynn.com/?p=204

Makes 12 cupcakes

2 tbsp strawberry jam or preserves (You will need to strain or buy seedless for making frosting or you can use seedless for both cupcakes and frosting)
¼ cup finely chopped fresh strawberries, more for garnish
1 ¼ cups all-purpose flour
1 ¼ tsp baking powder
¼ tsp salt
3/4 cup of sugar
1/2 cup of unsalted butter, room temperature
3 large egg whites, room temperature
1/2 tsp vanilla pure vanilla extract
4 drops of food coloring (I used pink food coloring paste)
1/3 cup whole milk

METHOD :

Preheat oven to 350 degrees. Position a rack in the middle of the oven

1. In a small bowl, stir together jam and chopped fresh strawberries.
2. In a second bowl, whisk together flour, baking powder, and salt.
3. Using mixer beat sugar and butter until light and fluffy, 2-3 mins. Add egg whites, vanilla, and food coloring and beat until combined. Add flour mixture in three additions, alternating with milk in two additions, beating on low speed until just combined; scrape sides of bowl as needed. Fold in strawberry mixture until just combined.
4. Fill cupcake liners in your cupcake pans ¾ full. Bake about 25 minutes, until centers bounce back when touched or when toothpick inserted in center comes out clean. Let the cupcakes cool in the pan for five minutes or the paper will fall away from the sides of your cupcakes. Transfer the cupcakes to the wire rack and let cool completely, about one hour.
5. Frost with Vanilla creme frosting (I use vanilla beans to a regular butter cream recipe)