Introduction

These strawberry cupcakes are a delightful treat combining fresh strawberry jam with light, fluffy vanilla cupcakes and creamy strawberry frosting. Perfect for spring or any time you crave a sweet, fruity dessert.

Strawberry Cupcakes with Strawberry Jam and Cream Cheese Frosting Recipe - Recipe Image

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
1/2 cup (120 ml) buttermilk, at room temperature
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

Step 1: For the strawberry jam, combine the fresh strawberries, 6 tbsp granulated sugar, and lemon juice in a medium saucepan.
Step 2: Heat over medium heat, stirring occasionally, until the strawberries break down and thicken, about 15-17 minutes. Remove from heat and let cool completely.
Step 3: Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners; set aside.
Step 4: In a small bowl, sift together cake flour, baking powder, baking soda, and salt; set aside.
Step 5: In a large bowl, cream the 5 tbsp softened butter with 3/4 cup granulated sugar using an electric mixer on high speed until fluffy, about 1-2 minutes.
Step 6: Add egg whites and vanilla, mixing on medium speed until smooth and pale, 1-2 minutes.
Step 7: Alternate adding buttermilk and dry ingredients to the butter mixture, mixing on low speed until incorporated. Scrape the bowl sides as needed.
Step 8: Fill each cupcake liner about 3/4 full with batter.
Step 9: Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 11: For the frosting, beat 1/2 cup softened butter on high speed until pale and fluffy, 5-10 minutes.
Step 12: Add cold cream cheese and mix until well combined.
Step 13: Gradually sift in powdered sugar, mixing on low speed until combined.
Step 14: Pulse freeze dried strawberries in a food processor until finely ground. Add them to the frosting and mix on low, then increase to high speed until light and fluffy, 1-2 minutes.
Step 15: Hollow out the centers of the cooled cupcakes and fill each with strawberry jam.
Step 16: Transfer frosting to a piping bag with your favorite decorative tip and pipe a generous swirl on each cupcake. Serve immediately.

Tips & Variations

Use room temperature ingredients for smoother batter and better rise.
If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tbsp lemon juice or vinegar and let sit for 5 minutes before using.
Freeze dried strawberry powder can be substituted with strawberry extract for a similar flavor in the frosting.
Try adding chopped fresh strawberries on top of the frosting for extra texture and color.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor. The frosting can firm up in the fridge; gently warm cupcakes slightly or let them sit out 20 minutes before eating. You can freeze unfrosted cupcakes for up to 2 months; thaw before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them well to reduce excess moisture before making the jam to avoid a watery filling.

How do I prevent the frosting from becoming too runny?

Make sure your cream cheese is cold and butter is softened but not melted. Beat the frosting well and chill briefly if needed before piping.

Strawberry Cupcakes with Strawberry Jam and Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.7 from 110 reviews

Delight in these luscious Strawberry Cupcakes, featuring moist white cake layers filled with homemade strawberry jam and topped with a creamy strawberry-infused cream cheese frosting. Combining fresh and freeze-dried strawberries, this recipe offers a perfect balance of fruity sweetness and rich texture, ideal for celebrations or any strawberry craving.

Author: Cleo
Prep Time: 25 minutes
Cook Time: 18 minutes
Total Time: 1 hour 10 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Strawberry Jam

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

White 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 extract
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

Make the Strawberry Jam: In a medium saucepan, combine quartered fresh strawberries, granulated sugar, and lemon juice. 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.
Prepare Cupcake Batter: Preheat oven to 350°F (177°C) and line a cupcake pan with 12 liners. In a small bowl, sift together cake flour, baking powder, baking soda, and salt; set aside. In a large bowl, cream softened butter and granulated sugar with an electric mixer on high speed for 1-2 minutes until fluffy. Add egg whites and vanilla, mixing on medium speed until smooth and pale, 1-2 minutes.
Combine Wet and Dry Ingredients: Alternately add the buttermilk and dry ingredients to the butter mixture, mixing on low speed until just incorporated. Scrape the bowl sides as needed to ensure everything is well combined.
Bake the Cupcakes: 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. Let cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Make the Strawberry Cream Cheese Frosting: Beat softened butter on high speed with an electric mixer until pale and fluffy, 5-10 minutes. Add cold cream cheese and beat until fully combined. Gradually sift in powdered sugar, mixing on low until incorporated. Finely grind freeze-dried strawberries in a food processor and add to the frosting. Mix on low to combine, then increase speed and whip for 1-2 minutes until light and fluffy.
Assemble the Cupcakes: Once cooled, hollow out centers of each cupcake slightly and fill with cooled strawberry jam. Transfer frosting to a piping bag fitted with a decorative tip (Wilton 1M recommended) and pipe a generous swirl on top of each cupcake. Serve immediately and enjoy!

Notes

Ensure strawberries for jam are fully cooled before filling cupcakes to prevent sogginess.
Use room temperature egg whites and buttermilk for better batter incorporation.
Freeze-dried strawberries should be ground just before adding to frosting to avoid clumping in humid conditions.
Use a light hand when hollowing out cupcakes to maintain structural integrity.
Can be stored in an airtight container in the refrigerator for up to 3 days.

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