strawberry citrus cupcakes with white chocolate frosting

So I looked through my new library-borrowed cookbooks...particularly the one that's dedicated to cakes...and I was a little disappointed with the amount of butter each recipe calls for. I decided I'd just leaf through the book and "study" how much of certain ingredients they add, like baking powder/baking soda, flour, and I made sure to pay attention to what flavors they put together. I came across a blackberry lemon cake, and it looked so darn yummy. The recipe actually used jam, and then it occurred to me that I could make cupcakes that contained jam in the batter...and even citrus...like lemon. Here's what I came up with:

strawberry citrus cupcakes (this recipe makes about 15 cupcakes)
2 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 cup sweet condensed milk
1 tsp vanilla extract
1/3 cup canola oil
2/3 cup nonfat milk
1/3 cup strawberry jam
1 tbsp freshly squeezed lemon juice
3/4 tsp finely grated lemon zest

I baked the cupcakes for about 15 to 20 minutes in a 350 degree oven. They came out with a crunchy/flakey crust and a soft/cakey center...I also made a frosting for these little cakes, I wanted to make it out of strawberries since the actual strawberry jam taste of the plain cupcakes was somewhat mild. Here's what went into the frosting:

white chocolate strawberry frosting (this recipe makes about 1/2 cup of frosting) 1 1/2 tbsp powdered sugar
1 cup strawberries, fresh or thawed
1/2 cup partially melted chocolate chips

I put a few valentine-colored sprinkles on the frosted cupcakes and they came out looking like little mushrooms! I think the picture captures their mushroom-ness :). They are so fun looking and pretty easy to make. While they baked in the oven, they filled my place with a lightly sweet aroma that made me feel even more grateful that it's almost Christmas! Holiday baked goods are the best, and though it seems these cupcakes are more appropriate for Valentine's day, they're tasty any time.