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Strawberry Cupcakes with Strawberry Jam and Cream Cheese Frosting Recipe

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★★★★★

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.

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. 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

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