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Strawberry Cupcakes with Fresh Strawberry Jam and Cream Cheese Frosting 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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://www.cheftara.com/strawberry-cupcakes-with-fresh-strawberry-jam-and-cream-cheese-frosting-recipe/