Name: Strawberry Cupcakes with Cream Cheese Frosting and Strawberry Jam Filling Recipe
Prep time: 25 min
Cook time: 18 min
Total time: 55 min
Cuisine: American
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; 4 oz (114 g) cream cheese, cold; 2 1/2 cups (325 g) powdered sugar; 3/4 cup (15 g) freeze dried strawberries

Introduction

These strawberry cupcakes are a delicious way to celebrate fresh fruit and creamy frosting. With a homemade strawberry jam filling and a light cream cheese frosting infused with freeze-dried strawberries, they are perfect for any occasion. Baking them at home is easier than you think and yields impressive results.

A group of vanilla cupcakes is displayed on a round white marble cake stand with a wooden base, each cupcake topped with a thick swirl of pink strawberry frosting that has a creamy texture. Sitting on top of the frosting is a fresh whole strawberry with green leaves. One cupcake at the front has a bite taken out, revealing a bright red strawberry jam filling inside the moist vanilla cake. Next to the stand is a white scalloped bowl with several fresh strawberries, and in the foreground, a vintage silver spoon holds some cake, pink frosting, and strawberry filling. The setting is on a white marbled surface with blurred white flowers adding softness in the left foreground. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: For the Strawberry Jam, add the fresh strawberries, granulated sugar, and lemon juice to a medium saucepan.

Step 2: Heat over medium heat, stirring occasionally, until the berries break down and the mixture thickens, about 15-17 minutes.

Step 3: Remove from heat and let the jam cool completely.

Step 4: Preheat the oven to 350°F (175°C) and line a cupcake pan with 12 liners.

Step 5: In a small bowl, sift together cake flour, baking powder, baking soda, and salt; set aside.

Step 6: In a large bowl, cream the softened butter and granulated sugar with an electric mixer on high speed until fluffy, about 1-2 minutes.

Step 7: Add egg whites and vanilla; mix on medium speed until smooth and pale, 1-2 minutes.

Step 8: Alternately add the buttermilk and dry ingredients to the butter mixture, mixing on low speed until combined. Scrape sides as needed.

Step 9: Fill each cupcake liner about 3/4 full with batter.

Step 10: Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.

Step 11: Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 12: For the frosting, beat the softened butter on high speed until pale and fluffy, about 5-10 minutes.

Step 13: Add cold cream cheese and mix until fully combined.

Step 14: Gradually sift in powdered sugar and mix on low speed until incorporated.

Step 15: Pulse freeze-dried strawberries in a food processor until finely ground. Add to the frosting and mix on low speed, then increase to high speed until light and fluffy, 1-2 minutes.

Step 16: Core out a small portion from the center of each cooled cupcake and fill with the strawberry jam.

Step 17: Transfer frosting to a piping bag fitted with a decorative tip and pipe onto the cupcakes. Serve immediately.

Tips & Variations

Use fresh, ripe strawberries for the best jam flavor and sweetness.

If you don’t have buttermilk, substitute with milk plus 1 teaspoon lemon juice or vinegar and let it sit for 5 minutes.

Freeze-dried strawberries add vibrant color and fresh flavor to the frosting—grind them right before adding to avoid clumping, especially in humid climates.

For a different twist, try adding a splash of strawberry extract to the frosting for extra berry flavor.

FAQs

Can I make the strawberry jam ahead of time?

Yes, the jam can be made a day ahead and stored covered in the refrigerator. Make sure it cools completely before refrigerating.

What can I use instead of freeze-dried strawberries?

If freeze-dried strawberries are unavailable, you can finely chop fresh strawberries and gently fold them into the frosting, but be aware that this may add moisture and change the frosting’s texture.