Strawberry Cupcakes with Strawberry Jam and Cream Cheese Frosting Recipe

Introduction

These Strawberry Cupcakes are a delightful treat bursting with fresh strawberry flavor and creamy frosting. They feature a homemade strawberry jam filling and a light, fluffy cream cheese frosting with the perfect balance of sweetness. Ideal for any occasion, they bring a fresh twist to classic cupcakes.

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

1. Step 1: For the strawberry jam, combine the fresh strawberries, 6 tablespoons granulated sugar, and lemon juice in a medium saucepan. Heat over medium, stirring occasionally, until the mixture thickens and the berries break down, about 15-17 minutes. Remove from heat and let cool completely.
2. Step 2: Preheat the oven to 350°F (175°C) and line a 12-cup cupcake pan with liners. In a small bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, cream 5 tablespoons softened butter and 3/4 cup granulated sugar with an electric mixer on high speed until fluffy, about 1-2 minutes.
4. Step 4: Add the egg whites and vanilla to the butter mixture. Mix on medium speed until smooth and pale, about 1-2 minutes.
5. Step 5: Alternately add the buttermilk and sifted dry ingredients to the butter mixture, mixing on low speed until just combined. Scrape the sides of the bowl as needed to incorporate everything evenly.
6. Step 6: 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.
7. Step 7: Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Step 8: To make the frosting, beat 1/2 cup softened butter on high speed until pale and fluffy, about 5-10 minutes. Add the cold cream cheese and mix until smooth and combined.
9. Step 9: Gradually sift in the powdered sugar, mixing on low speed until incorporated.
10. Step 10: Pulse the freeze dried strawberries in a food processor until finely ground. Add them to the frosting and mix on low speed, then increase to high speed until the frosting is light and fluffy, about 1-2 minutes.
11. Step 11: Once the cupcakes are completely cooled, hollow out a small portion from the center of each. Fill with the cooled strawberry jam.
12. Step 12: Transfer the frosting to a piping bag fitted with a decorative tip and pipe a generous amount on top of each cupcake. Serve and enjoy!

Tips & Variations

• Use fresh, ripe strawberries for the best flavor in the jam and frosting.
• If you can’t find freeze dried strawberries, finely chop fresh strawberries and gently fold into the frosting for a similar effect, keeping in mind the frosting might be softer.
• To avoid clumping in humid climates, grind freeze dried strawberries just before mixing into the frosting.
• For a gluten-free option, substitute cake flour with a gluten-free baking flour blend in equal amounts.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days to keep the cream cheese frosting fresh. Before serving, let them sit at room temperature for about 20 minutes for best texture and flavor. Leftover cupcakes can also be frozen unfilled and unfrosted for up to 1 month; thaw before filling and frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh for the jam?

Yes, you can use frozen strawberries. Just thaw and drain any excess liquid before cooking to avoid a watery jam.

How do I prevent the cream cheese frosting from being too soft?

Make sure both the butter and cream cheese are at the right temperature—softened but not warm or melted. Also, chill the frosting briefly if your kitchen is warm, and avoid overmixing after adding powdered sugar.

Strawberry Cupcakes with Strawberry Jam and Cream Cheese Frosting Recipe

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★★★★★

4.9 from 75 reviews

These Strawberry Cupcakes combine moist, fluffy white cupcakes filled with homemade strawberry jam and topped with a light, airy strawberry cream cheese frosting. A delightful treat featuring fresh and freeze-dried strawberries, perfect for a summer dessert or special occasion.

• Author: Mick
• Prep Time: 25 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Strawberry Jam

• 10 oz (283 g) quartered fresh strawberries
• 6 tbsp (75 g) granulated sugar
• 1 tbsp (15 ml) lemon juice

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 strawberries break down and the mixture thickens, about 15-17 minutes. Remove from the heat and let cool completely.
2. Prepare the Oven and Pan: Preheat the oven to 350°F (175°C) and line a cupcake pan with 12 cupcake liners. Set aside.
3. Sift Dry Ingredients: In a small bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
4. Cream Butter and Sugar: In a large bowl, use an electric mixer on high speed to cream together the softened butter and granulated sugar until fluffy, about 1-2 minutes.
5. Add Egg Whites and Vanilla: Mix in the egg whites and vanilla extract on medium speed until the mixture is smooth and pale, about 1-2 minutes.
6. Combine Wet and Dry Ingredients: Alternately add the buttermilk and the sifted dry ingredients to the butter mixture, mixing on low speed. Scrape down the sides of the bowl as necessary to ensure everything is fully incorporated.
7. Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about three-quarters full.
8. Bake the Cupcakes: Bake in the preheated oven for 16-18 minutes or until a toothpick inserted into the center comes out clean.
9. Cool the Cupcakes: Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Prepare the Frosting: In a bowl, beat the softened butter on high speed with an electric mixer until pale and fluffy, 5-10 minutes. Add the cold cream cheese and beat until fully combined.
11. Add Powdered Sugar: Sift the powdered sugar gradually into the butter and cream cheese mixture, mixing on low speed until fully combined.
12. Process Freeze-Dried Strawberries: Pulse the freeze dried strawberries in a food processor until finely ground. Add the ground strawberries to the frosting and mix on low speed. Then beat on high speed until the frosting is light and fluffy, 1-2 minutes.
13. Assemble the Cupcakes: Once cupcakes are completely cooled, hollow out a small portion from the center of each cupcake. Fill each hollow with the cooled strawberry jam.
14. Pipe the Frosting: Transfer the strawberry cream cheese frosting to a piping bag fitted with a decorative tip such as Wilton 1M. Pipe a generous amount of frosting onto each filled cupcake.
15. Serve: Serve the cupcakes immediately or store in the refrigerator until ready to serve.

Notes

• Make sure the cream cheese is cold to prevent frosting from becoming too soft.
• Freeze dried strawberries should be ground right before adding to avoid clumping, especially in humid climates.
• Hollowing out the center of the cupcakes creates a nice surprise filled with fresh strawberry jam.
• Use room temperature egg whites for better incorporation and fluffier cupcakes.
• Allow cupcakes to cool completely before frosting to prevent melting.

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