For the cupcakes,

Preheat the oven to 350 degrees

Mix the cake flour, flour, corn starch, baking powder, baking soda and salt together and set aside.

In a standing mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Add in the egg, strawberry jam, almond extract, and strawberry extract. Mix for about 30 seconds, scrape down the sides of the bowl and mix for another 30 seconds.

In a small bowl, whisk the strawberry milk, sour cream and strawberry jello together.

Add 1/3 of the dry mixture to the butter mixture and mix just until you no longer see flour, add half of the strawberry milk mixture and mix. Repeat this process ending with the dry ingredients. Scrape down the sides of the bowls and mix for just 15 seconds more.

Scoop and place in prepared cupcake liners and bake in preheated oven, one tray at a time on the middle rack for 20-24 minutes.

For the frosting,

Beat the softened butter with strawberry extract and jam until smooth. Add in the powdered sugar and slowly mix until a smooth buttercream appears.

Add to the cooled cupcakes and top with sprinkles.