Strawberry Cupcakes with Cream Cheese Frosting and Strawberry Jam Filling Recipe

Introduction

These strawberry cupcakes are a delightful treat bursting with fresh strawberry flavor in every bite. Soft, moist cupcakes are filled with homemade strawberry jam and topped with a creamy strawberry cream cheese frosting. Perfect for any occasion that calls for a sweet and fruity dessert.

Ingredients

• 10 oz (283 g) quartered, fresh strawberries
• 6 tbsp (75 g) granulated sugar
• 1 tbsp (15 ml) lemon juice
• 1 1/4 cup (140 g) cake flour, spooned and leveled
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 3/4 cup (150 g) granulated white sugar
• 5 tbsp (70 g) unsalted butter, softened
• 2 egg whites, at room temperature
• 1 1/2 tsp vanilla extract
• 1/2 cup (120 ml) buttermilk, at room temperature
• 1/2 cup (112 g) unsalted butter, softened (for frosting)
• 4 oz (114 g) cream cheese, cold
• 2 1/2 cups (325 g) powdered sugar
• 3/4 cup (15 g) freeze dried strawberries

Instructions

1. Step 1: Make the strawberry jam by combining the fresh strawberries, granulated sugar, and lemon juice in a medium saucepan. Heat over medium heat, stirring occasionally, until the berries break down and the mixture thickens, about 15-17 minutes. Remove from heat and let cool completely.
2. Step 2: Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners. Set aside.
3. Step 3: In a small bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
4. Step 4: In a large bowl, cream the softened butter and granulated sugar using an electric mixer on high speed until fluffy, about 1-2 minutes.
5. Step 5: Add the egg whites and vanilla extract to the butter mixture. Mix on medium speed until smooth and pale, about 1-2 minutes.
6. Step 6: Alternately add the buttermilk and dry ingredients to the butter mixture, mixing on low speed until just combined. Scrape down the sides of the bowl as needed.
7. Step 7: Fill each cupcake liner about three-quarters full with batter.
8. Step 8: Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Step 10: For the frosting, beat the softened butter on high speed with an electric mixer until pale and fluffy, about 5-10 minutes.
11. Step 11: Add the cold cream cheese and mix until fully combined.
12. Step 12: Gradually sift in the powdered sugar, mixing on low speed until combined.
13. Step 13: Pulse the freeze dried strawberries in a food processor until finely ground. Add them to the frosting and mix on low speed, then increase to high speed until the frosting is light and fluffy, about 1-2 minutes.
14. Step 14: Once cupcakes are completely cool, hollow out a small portion from the center of each cupcake and fill with strawberry jam.
15. Step 15: Transfer the frosting to a piping bag fitted with a decorative tip, such as a Wilton 1M. Pipe a generous swirl of frosting on each cupcake.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor in both the jam and frosting.
• If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon lemon juice and let sit for 5 minutes as a substitute.
• Freeze dried strawberries add a concentrated berry flavor without adding moisture to the frosting.
• For an extra touch, garnish cupcakes with a small fresh strawberry slice on top of the frosting.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor. The cupcakes can be frozen once frosted; thaw in the fridge overnight before enjoying. Reheat unfrosted cupcakes in the oven for a few minutes if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the strawberry jam ahead of time?

Yes, the strawberry jam can be made a day or two in advance and stored in the refrigerator in a sealed container.

Can I use frozen strawberries instead of fresh?

Frozen strawberries can work in a pinch, but fresh berries will give the best texture and flavor for the jam.

Strawberry Cupcakes with Cream Cheese Frosting and Strawberry Jam Filling Recipe

Print Recipe

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4.7 from 148 reviews

These Strawberry Cupcakes feature a moist vanilla cake filled with homemade strawberry jam and topped with a light and fluffy strawberry cream cheese frosting. Perfectly balanced with fresh and freeze-dried strawberries, these cupcakes are a delightful treat for any strawberry lover.

• Author: Bella
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Strawberry Jam

• 10 oz (283 g) quartered, fresh strawberries
• 6 tbsp (75 g) granulated sugar
• 1 tbsp (15 ml) lemon juice

Cupcakes

• 1 1/4 cup (140 g) cake flour, spooned and leveled
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 3/4 cup (150 g) granulated white sugar
• 5 tbsp (70 g) unsalted butter, softened
• 2 egg whites, at room temperature
• 1 1/2 tsp vanilla
• 1/2 cup (120 ml) buttermilk, at room temperature

Strawberry Cream Cheese Frosting

• 1/2 cup (112 g) unsalted butter, softened
• 4 oz (114 g) cream cheese, cold
• 2 1/2 cups (325 g) powdered sugar
• 3/4 cup (15 g) freeze dried strawberries

Instructions

1. Make the Strawberry Jam: Add the quartered strawberries, granulated sugar, and lemon juice to a medium saucepan. Heat over medium heat, stirring occasionally, until the berries break down and the mixture thickens, about 15-17 minutes. Remove from heat and allow to cool completely.
2. Prepare the Cupcakes: Preheat the oven to 350°F (175°C) and line a cupcake pan with 12 liners. In a small bowl, sift together the cake flour, baking powder, baking soda, and salt; set aside.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on high speed until fluffy, approximately 1-2 minutes.
4. Add Egg Whites and Vanilla: Mix in the egg whites and vanilla at medium speed until the mixture is smooth and pale, about 1-2 minutes.
5. Incorporate Dry and Wet Ingredients: Alternately add the buttermilk and dry ingredients to the butter mixture on low speed, mixing just until incorporated. Scrape down the sides as needed to ensure even mixing.
6. Fill Cupcake Liners and Bake: Fill each cupcake liner about 3/4 full with batter. Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean.
7. Cool Cupcakes: Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Make the Strawberry Cream Cheese Frosting: In a bowl, beat the softened butter on high speed until pale and fluffy, about 5-10 minutes. Add the cold cream cheese and mix thoroughly until smooth.
9. Add Powdered Sugar: Sift in powdered sugar gradually, mixing on low speed until all incorporated.
10. Prepare Strawberry Powder: Pulse the freeze-dried strawberries in a food processor until finely ground. This step should be done just before adding to prevent clumping.
11. Combine Strawberry Powder with Frosting: Add the ground freeze-dried strawberries to the frosting mixture and mix on low speed until combined, then whip on high speed for 1-2 minutes until light and fluffy.
12. Assemble the Cupcakes: Once the cupcakes are completely cooled, hollow out the centers slightly and fill each with the prepared strawberry jam.
13. Pipe Frosting: Transfer the strawberry cream cheese frosting to a piping bag fitted with a decorative tip (such as Wilton 1M). Pipe a generous amount of frosting on top of each cupcake.

Notes

• Use fresh, ripe strawberries for the best flavor in your strawberry jam.
• Ensure egg whites and buttermilk are at room temperature for optimal mixing and texture.
• Sift ingredients like flour and powdered sugar for a lighter batter and smoother frosting.
• Freeze-dried strawberries add intense flavor and color to the frosting without adding moisture.
• Allow cupcakes to cool completely before frosting to prevent melting.
• Store cupcakes in the refrigerator due to cream cheese frosting; bring to room temperature before serving.

Keywords: strawberry cupcakes, cream cheese frosting, strawberry jam, homemade cupcakes, dessert recipe