Strawberry Cupcakes with Strawberry Jam and Cream Cheese Frosting Recipe

Introduction

These Strawberry Cupcakes combine fluffy white cake with a sweet, homemade strawberry jam filling and a creamy strawberry cream cheese frosting. Perfect for spring gatherings or any time you want a fruity, fresh dessert that impresses both in taste and appearance.

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 extract
• 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

1. Step 1: Make the strawberry jam by combining the fresh strawberries, granulated sugar, and lemon juice in a medium saucepan. Heat over medium, stirring occasionally, until the mixture thickens and berries break down, about 15-17 minutes. Remove from heat and let cool completely.
2. Step 2: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with liners. In a small bowl, sift together cake flour, baking powder, baking soda, and salt; set aside.
3. Step 3: In a large bowl, cream together softened butter and granulated sugar using an electric mixer on high speed for 1-2 minutes until fluffy. Add egg whites and vanilla, mixing on medium speed until smooth and pale, about 1-2 minutes.
4. Step 4: Alternately add the buttermilk and dry ingredients to the butter mixture, mixing on low speed until combined. Scrape bowl sides as needed.
5. Step 5: 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.
6. Step 6: Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Step 7: For the frosting, beat softened butter on high speed until pale and fluffy, about 5-10 minutes. Add cold cream cheese and mix until combined.
8. Step 8: Gradually sift in powdered sugar, mixing on low speed until incorporated. Pulse freeze dried strawberries in a food processor until finely ground, then add to the frosting. Mix on low, then high speed until light and fluffy, about 1-2 minutes.
9. Step 9: Using a small tool, remove a portion of the cupcake centers and fill each with the cooled strawberry jam.
10. Step 10: Transfer frosting to a piping bag fitted with a decorative tip (such as a Wilton 1M). Pipe frosting generously onto each cupcake and serve.

Tips & Variations

• Be sure to pulse the freeze dried strawberries right before mixing into the frosting to avoid clumps, especially in humid climates.
• Use room temperature ingredients where noted to ensure smooth batter and frosting.
• For a dairy-free option, substitute butter and cream cheese with plant-based alternatives.
• You can swap lemon juice with lime juice for a slightly different citrus note in the jam.

Storage

Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Allow cupcakes to come to room temperature before serving for the best flavor and texture. Alternatively, freeze undecorated cupcakes for up to 2 months and thaw before frosting and filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the jam?

Yes, you can use frozen strawberries; just make sure to thaw and drain any excess liquid before cooking so the jam isn’t too watery.

How do I prevent the frosting from becoming runny?

Use cold cream cheese and softened butter, not melted. Mix frosting on high speed for several minutes to build structure. If the frosting becomes too soft, refrigerate it briefly before piping.