Preheat oven to 350°. Line 24-cup muffin pans with paper cupcake liners; set aside.
Combine all ingredients except Strawberry Cream Frosting in large bowl with electric mixer at low speed until moistened. Beat at medium speed 2 minutes, scraping down sides. Evenly spoon batter into prepared pans.
Bake 20 minutes or until toothpick inserted in centers comes out clean. Cool cupcakes completely on wire rack.
For Strawberry Cream Frosting, beat Spread with jam in large bowl with electric mixer until smooth. Beat in confectioners sugar until fluffy, about 2 minutes. Spread on cooled cupcakes.