Introduction

These strawberry cupcakes combine a light, fluffy vanilla base with luscious strawberry jam and creamy strawberry cream cheese frosting. Perfectly sweet and bursting with fresh strawberry flavor, they make a delightful treat for any occasion.

Strawberry Cupcakes with Fresh 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 quartered strawberries, granulated sugar, and lemon juice in a medium saucepan.
Step 2: 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.
Step 3: Preheat the oven to 350°F (175°C) and line a cupcake pan with 12 liners. Set aside.
Step 4: In a small bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
Step 5: In a large bowl, cream the softened butter and granulated sugar on high speed with an electric mixer until fluffy, about 1-2 minutes.
Step 6: Add the egg whites and vanilla, mixing on medium speed until smooth and pale, 1-2 minutes.
Step 7: Alternate adding the buttermilk and dry ingredients to the butter mixture, mixing on low speed just until incorporated. Scrape the bowl 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 in the center comes out clean.
Step 10: Let cupcakes cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Step 11: For the frosting, beat the softened butter on high speed until pale and fluffy, about 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 smooth.
Step 14: Pulse freeze dried strawberries in a food processor until finely ground, then add to the frosting. Mix on low speed to combine, then on high speed until light and fluffy, 1-2 minutes.
Step 15: Once cupcakes are cooled, hollow out a small portion of the centers. Fill the cavities with the prepared strawberry jam.
Step 16: Transfer frosting to a piping bag fitted with a decorative tip (such as Wilton 1M) and pipe a generous swirl on each cupcake.

Tips & Variations

Use fresh, ripe strawberries for the best flavor in the jam.
If you don’t have buttermilk, substitute with milk and 1 tablespoon lemon juice or vinegar per 1/2 cup milk.
Freeze dried strawberries add a concentrated flavor and texture; store them in an airtight container to keep dry.
For a fun twist, add a small whole strawberry on top of the frosting as garnish.

Storage

Store the decorated cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. The jam-filled cupcakes can also be frozen without frosting for up to 2 months; thaw overnight in the fridge and frost before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the jam?

Yes, frozen strawberries work fine for the jam. Just thaw and drain any excess liquid before cooking to avoid a runny jam.

How do I keep the cupcakes moist?

Using buttermilk and not overbaking ensures moist cupcakes. Also, filling the centers with jam adds extra moisture and flavor.

Strawberry Cupcakes with Fresh Strawberry Jam and Cream Cheese Frosting Recipe

Print Recipe

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4.9 from 127 reviews

These Strawberry Cupcakes feature moist, fluffy white cupcakes filled with homemade strawberry jam and topped with a luscious strawberry cream cheese frosting made from freeze-dried strawberries. Perfect for any occasion, they combine fresh fruit flavors with classic, creamy frosting for a delightful dessert experience.

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

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 the quartered fresh strawberries, granulated sugar, and lemon juice. Heat over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens, about 15-17 minutes. Remove from heat and let it cool completely.
Prepare the Cupcake Batter: Preheat your 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. In a large bowl, cream the softened butter and granulated sugar with an electric mixer on high speed until fluffy, about 1-2 minutes. Add the egg whites and vanilla extract, mixing on medium speed until smooth and pale, 1-2 minutes.
Combine Wet and Dry Ingredients: Alternately add the buttermilk and the dry ingredients to the butter mixture, mixing on low speed. Scrape the sides as needed until the batter is fully incorporated.
Bake the Cupcakes: Fill each cupcake liner about 3/4 full with batter. Bake for 16-18 minutes or until a toothpick inserted in 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: In a mixing bowl, beat the softened butter on high speed until pale and fluffy, about 5-10 minutes. Add the cold cream cheese and beat until well combined. Gradually sift in the powdered sugar while mixing on low speed. Add the freeze-dried strawberries to a food processor and pulse into a fine powder. Mix the powdered strawberries into the frosting on low speed, then increase speed and beat until light and fluffy, about 1-2 minutes.
Assemble the Cupcakes: Once cooled, hollow out a small section from the center of each cupcake. Fill each cavity with the cooled strawberry jam. Transfer the frosting to a piping bag fitted with a decorative tip (such as Wilton 1M) and pipe a generous swirl of frosting on top of each cupcake. Serve and enjoy!

Notes

Allow the strawberry jam to cool completely before filling cupcakes to prevent melting the frosting.
Use room temperature egg whites and buttermilk for better cupcake texture.
Freeze-dried strawberries add natural strawberry flavor and color to the frosting without extra moisture.
The cupcake batter should be filled 3/4 full to ensure proper rising without overflow.
If you live in a humid climate, grind the freeze-dried strawberries just before adding to frosting to avoid clumping.
These cupcakes can be stored in the refrigerator, covered, for up to 3 days.

Keywords: strawberry cupcakes, strawberry jam cupcakes, cream cheese frosting, baking, dessert