Strawberry Cupcakes with Strawberry Jam and Cream Cheese Frosting Recipe

Introduction

These strawberry cupcakes combine tender, fluffy cake with a sweet homemade strawberry jam and creamy strawberry frosting. Perfect for spring gatherings or anytime you’re craving a fresh, fruity treat. Their vibrant flavor and beautiful presentation will impress both family and friends.

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, granulated sugar, and lemon juice in a medium saucepan.
2. Step 2: Heat over medium heat, stirring occasionally, until the berries break down and the mixture thickens, about 15-17 minutes. Remove from heat and let cool completely.
3. Step 3: Preheat the oven to 350°F (175°C) and line a cupcake pan with 12 liners. Set aside.
4. Step 4: In a small bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
5. Step 5: In a large bowl, cream the softened butter and granulated sugar with an electric mixer on high speed until fluffy, about 1-2 minutes.
6. Step 6: Add the egg whites and vanilla, mixing on medium speed until smooth and pale, about 1-2 minutes.
7. Step 7: Alternately add the buttermilk and dry ingredients to the butter mixture, mixing on low speed until just combined. Scrape down the sides of the bowl as needed.
8. Step 8: Fill each cupcake liner about 3/4 full with batter.
9. Step 9: Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
10. Step 10: Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. Step 11: For the frosting, beat the softened butter on high speed until pale and fluffy, about 5-10 minutes.
12. Step 12: Add the cold cream cheese and mix until fully combined.
13. Step 13: Gradually sift in the powdered sugar, mixing on low speed until incorporated.
14. Step 14: Pulse the freeze dried strawberries in a food processor until finely ground. (Wait to grind until ready to add to prevent clumping in humid climates.)
15. Step 15: Mix the ground freeze dried strawberries into the frosting on low speed, then beat on high until light and fluffy, 1-2 minutes.
16. Step 16: Once cupcakes are fully cooled, hollow out a small portion from the center of each cupcake and fill with strawberry jam.
17. Step 17: Transfer frosting to a piping bag fitted with a decorative tip (such as Wilton 1M) and pipe a generous swirl on top of each cupcake. Serve immediately.

Tips & Variations

• Use fresh buttermilk or make a substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup milk and letting it sit for 5 minutes.
• For extra strawberry flavor, fold some finely chopped fresh strawberries into the batter before baking.
• If freeze dried strawberries are unavailable, substitute with strawberry powder or omit for a classic cream cheese frosting.
• To prevent frosting clumps, grind freeze dried strawberries just before mixing them into the frosting, especially in humid environments.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture. Leftover strawberry jam can be refrigerated for up to 1 week. For longer storage, freeze cupcakes without jam filling and frosting for up to 2 months, then thaw and frost before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them well before making the jam to avoid excess moisture, which can affect the consistency.

How do I prevent the cupcakes from sinking in the middle?

Be careful not to overmix the batter once the dry ingredients are added, and ensure your baking powder is fresh for proper rise.

Strawberry Cupcakes with Strawberry Jam and Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.8 from 101 reviews

Delight in these moist and fluffy Strawberry Cupcakes filled with homemade strawberry jam and topped with a luscious strawberry cream cheese frosting. This recipe features fresh strawberries cooked into a sweet jam, a tender vanilla cupcake base, and a creamy frosting enhanced with freeze-dried strawberries for an intense burst of flavor. Perfect for any celebration or a special treat.

• Author: Daniel
• Prep Time: 25 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 1x2x3x

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. Prepare Strawberry Jam: In a medium saucepan, combine the quartered fresh strawberries, granulated sugar, and lemon juice. Heat over medium heat, stirring occasionally until the berries break down and the mixture thickens, about 15-17 minutes. Remove from heat and allow it to cool completely.
2. Preheat Oven and Prep Pan: Preheat the oven to 350°F (175°C). Line a 12-cup cupcake pan with liners and 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 mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer on high speed, cream until fluffy and light, about 1-2 minutes.
5. Add Egg Whites and Vanilla: Add the egg whites and vanilla extract to the butter mixture. Mix on medium speed until pale and smooth, approximately 1-2 minutes.
6. Combine Wet and Dry Ingredients: Alternate adding the buttermilk and dry ingredient mixture to the butter mixture on low speed. Mix just until combined, scraping the bowl as needed to ensure an even batter.
7. Fill Cupcake Liners and Bake: Spoon the batter into the cupcake liners, filling each about three-quarters full. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
8. Cool the Cupcakes: Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Make Frosting – Cream Butter: In a mixing bowl, beat the softened butter on high speed until pale and fluffy, about 5-10 minutes.
10. Add Cream Cheese: Add the cold cream cheese and beat until well combined and smooth.
11. Add Powdered Sugar: Gradually sift in the powdered sugar in small additions. Mix on low speed until incorporated fully.
12. Process Freeze-Dried Strawberries: Put the freeze-dried strawberries into a food processor and pulse until finely ground. This should be done just before adding to avoid clumping from humidity.
13. Combine Strawberry Powder with Frosting: Add the ground freeze-dried strawberries to the frosting and mix on low speed, then increase to high speed and beat until light and fluffy, about 1-2 minutes.
14. Assemble Cupcakes: Once cupcakes are completely cooled, hollow out a small portion from the center of each cupcake. Fill the cavities with the prepared strawberry jam.
15. Pipe Frosting onto Cupcakes: Transfer the strawberry cream cheese frosting to a piping bag fitted with a decorative tip such as Wilton 1M. Pipe a generous swirl onto each cupcake, then serve immediately or store chilled.

Notes

• Ensure egg whites and buttermilk are at room temperature to achieve the best cupcake texture.
• Do not overmix the batter once the dry ingredients are added to keep the cupcakes tender.
• Wait to grind freeze-dried strawberries right before mixing into frosting to avoid clumping in humid environments.
• The strawberry jam can be made ahead and stored in the refrigerator for up to one week.
• These cupcakes are best served the same day but can be refrigerated for up to 3 days. Bring to room temperature before serving.

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