Garnish: 1 Mini Maypole per cupcake (instructions follow)
Instructions
Preheat oven to 350°.
Place decorative baking cups* on a rimmed baking sheet. [If using regular baking cups, line wells of 2 (12-well) muffin pans.] Set aside.
In a medium bowl, combine flour, baking powder, and salt, whisking well. Set aside.
In a large bowl, combine butter and sugar. Beat at high speed with a mixer until light and fluffy, approximately 5 minutes. Add jam, beating until incorporated. Add red paste food coloring until desired shade of pink is achieved. Add eggs, one at a time, beating well after each addition. Set aside.
In a liquid-measuring cup, combine sour cream, milk, and extracts, stirring until blended. Add flour mixture to butter mixture in thirds, alternately with milk mixture, beginning and ending with flour mixture. Divide batter evenly among baking cups (approximately 7 tablespoons per large baking cup; 3 tablespoons per regular baking cup). Tap baking sheet on countertop to level batter and reduce air bubbles.
Bake until a wooden pick inserted in the centers comes out clean, 23 to 25 minutes (19 to 20 minutes for regular cupcakes). Let cool completely.
Place Vanilla Buttercream Frosting in a pastry bag fitted with a very large open-star tip (Ateco #869). Pipe a frosting rosette onto each cupcake.
Garnish each cupcake with a Mini Maypole, if desired.
Serve immediately, or refrigerate in a covered container until serving time.