Preheat the oven to 350 degrees F. Line a muffin tin with 12 cupcake liners.
In a large mixing bowl whisk together the flour, sugar, baking powder, baking soda, and salt.
In a stand mixer with the paddle attachment, beat together the milk, shortening, champagne, rose water and vanilla until combined.
With the mixer on low, gradually add in the flour mixture and beat on medium speed for 2 minutes.
Add the egg whites and beat for 2 minutes.
Fill the cupcake liners halfway full of batter and bake until the center springs back when touched, around 20-25 minutes.
Cool cupcakes before frosting.
In a large mixing bowl with a hand mixer or in a stand mixer with a paddle attachment, cream the butter until fluffy and pale in color.
Add the sugar, 1 cup at a time, beating until fully incorporated.
Add the milk, vanilla, and jam and beat for another 5 to 7 minutes or until light and fluffy.
Pipe the buttercream on top of the cooled cupcakes.