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