Introduction

These strawberry cupcakes are a delightful treat featuring moist, fluffy cake filled with homemade strawberry jam and topped with a creamy strawberry cream cheese frosting. Perfect for spring gatherings or any time you crave a fresh, 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 (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

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 strawberries break down and the mixture thickens, about 15-17 minutes. Remove from heat and allow to cool completely.
Step 2: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with liners. Set aside.
Step 3: In a small bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
Step 4: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on high speed until fluffy, 1-2 minutes.
Step 5: Add the egg whites and vanilla to the butter mixture. Mix on medium speed until smooth and pale, about 1-2 minutes.
Step 6: Alternate adding the buttermilk and the dry ingredients to the butter mixture, mixing on low speed and scraping down the bowl as needed, until fully incorporated.
Step 7: 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.
Step 8: Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Step 9: For the frosting, beat the softened butter on high speed until pale and fluffy, 5-10 minutes.
Step 10: Add the cold cream cheese and mix until combined.
Step 11: Gradually sift in the powdered sugar, mixing on low speed until smooth.
Step 12: Pulse the freeze dried strawberries in a food processor until finely ground. Add the ground strawberries to the frosting and blend on low, then on high speed until light and fluffy, 1-2 minutes.
Step 13: Once cupcakes are completely cool, hollow out a small center from each and fill with the cooled strawberry jam.
Step 14: Transfer the frosting to a piping bag fitted with your favorite decorative tip (a Wilton 1M works well). Pipe a generous swirl of frosting on each cupcake and serve.

Tips & Variations

Make sure to grind the freeze dried strawberries right before adding them to the frosting to prevent clumping, especially in humid environments.
Use room temperature ingredients for the batter to help everything blend smoothly and achieve a tender crumb.
For a different flavor twist, try adding a tablespoon of finely chopped fresh mint to the frosting.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days due to the cream cheese frosting. Allow them to come to room temperature before serving for the best flavor and texture. You can also freeze the frosted cupcakes for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the jam?

Yes, you can substitute frozen strawberries, but be sure to thaw and drain excess liquid before cooking to avoid a watery jam.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes before using.

Strawberry Cupcakes with Strawberry Jam and Cream Cheese Frosting Recipe

Print Recipe

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4.5 from 139 reviews

Delicious strawberry cupcakes featuring a moist white cupcake base filled with homemade strawberry jam and topped with a light and fluffy strawberry cream cheese frosting made with freeze-dried strawberries for an intense berry flavor.

Author: Tara
Prep Time: 20 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: Add the quartered fresh 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, approximately 15-17 minutes. Remove from heat and allow to cool completely.
Prepare for Baking: Preheat the oven to 350°F (175°C) and line a cupcake pan with 12 liners. Set aside.
Sift Dry Ingredients: In a small bowl, sift together cake flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, using an electric mixer on high speed, cream the softened butter and granulated sugar until light and fluffy, about 1-2 minutes.
Add Egg Whites and Vanilla: Mix in the egg whites and vanilla extract on medium speed until the batter is smooth and pale, about 1-2 minutes.
Combine Batter: Alternately add the buttermilk and dry ingredients to the butter mixture on low speed, mixing until just incorporated. Scrape the bowl sides as needed to ensure even mixing.
Fill Cupcake Liners: Spoon the batter evenly into the liners, filling each about 3/4 full.
Bake Cupcakes: Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
Cool Cupcakes: Allow cupcakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Make Frosting: Beat the softened butter on high speed until pale and fluffy, about 5-10 minutes. Add cold cream cheese and mix until fully incorporated. Gradually sift in powdered sugar, mixing on low speed until combined.
Process Freeze-Dried Strawberries: Pulse freeze-dried strawberries in a food processor until finely ground. Add the ground strawberries to the frosting, combining on low speed first, then mixing on high speed until the frosting is light and fluffy, about 1-2 minutes.
Fill Cupcakes: When cupcakes are completely cool, remove a small portion of the center from each. Fill the hollow with the prepared strawberry jam.
Frost Cupcakes: Transfer the strawberry cream cheese frosting to a piping bag fitted with a decorative tip (recommend Wilton 1M). Pipe a generous amount of frosting on top of each cupcake.
Serve: Serve immediately or store in the refrigerator until ready to enjoy.

Notes

Use room temperature egg whites and buttermilk for better batter incorporation.
Grinding freeze-dried strawberries just before adding to the frosting prevents clumping from humidity.
Make sure cupcakes are completely cool before filling and frosting to avoid melting.
Leftover strawberry jam can be stored in an airtight container in the refrigerator for up to 1 week.
This recipe yields a dozen (12) cupcakes.

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