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Strawberry Cupcakes with Strawberry Jam and Cream Cheese Frosting 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.

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: 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.
  2. Prepare for Baking: Preheat the oven to 350°F (175°C) and line a cupcake pan with 12 liners. Set aside.
  3. Sift Dry Ingredients: In a small bowl, sift together cake flour, baking powder, baking soda, and salt. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Fill Cupcake Liners: Spoon the batter evenly into the liners, filling each about 3/4 full.
  8. Bake Cupcakes: Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool Cupcakes: Allow cupcakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  10. 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.
  11. 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.
  12. Fill Cupcakes: When cupcakes are completely cool, remove a small portion of the center from each. Fill the hollow with the prepared strawberry jam.
  13. 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.
  14. 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

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