Description
Delight in these moist and fluffy Strawberry Cupcakes infused with fresh strawberry jam and topped with a luscious strawberry cream cheese frosting. Perfectly balanced with a hint of lemon and vanilla, these cupcakes are a delightful treat for any strawberry lover.
Ingredients
Scale
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
- Prepare the Strawberry Jam: In a medium saucepan, combine the quartered fresh strawberries, granulated sugar, and lemon juice. Heat over medium heat, stirring occasionally until the strawberries break down and the mixture thickens, about 15-17 minutes. Remove from heat and let cool completely.
- Preheat and Prepare Cupcake Pan: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with liners; set aside.
- Sift Dry Ingredients: In a small bowl, sift together the cake flour, baking powder, baking soda, and salt; set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer on high speed to cream the softened butter and granulated sugar until fluffy, about 1-2 minutes.
- Add Egg Whites and Vanilla: Mix in the egg whites and vanilla on medium speed until smooth and pale, about 1-2 minutes.
- Combine Wet and Dry Ingredients: Alternately add the buttermilk and dry ingredients to the butter mixture on low speed, mixing just until incorporated. Scrape the sides of the bowl as needed.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about three-quarters full.
- Bake the Cupcakes: Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cupcakes: Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: Beat the softened butter on high speed with an electric mixer until pale and fluffy, about 5-10 minutes. Add the cold cream cheese and mix until thoroughly combined.
- Add Powdered Sugar: Sift in the powdered sugar gradually, mixing on low speed until fully incorporated.
- Process Freeze Dried Strawberries: Pulse the freeze-dried strawberries in a food processor until finely ground to avoid clumping.
- Incorporate Strawberry Powder: Mix the ground freeze-dried strawberries into the frosting on low speed, then increase to high speed and whip until light and fluffy, about 1-2 minutes.
- Assemble the Cupcakes: Once cooled, hollow out a small portion from the center of each cupcake and fill with strawberry jam.
- Pipe the Frosting: Transfer the strawberry cream cheese frosting into a piping bag fitted with a decorative tip (e.g., Wilton 1M) and pipe a generous amount on top of each cupcake. Serve immediately.
Notes
- For best results, use fresh, ripe strawberries for the jam to enhance natural sweetness and flavor.
- Make sure the egg whites and buttermilk are at room temperature to achieve a smooth batter.
- Do not overmix the batter; mix until just combined to keep cupcakes tender.
- Freeze-dried strawberries should be ground just before mixing into the frosting to prevent clumping.
- These cupcakes are best served the same day but can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: strawberry cupcakes, cream cheese frosting, fresh strawberries, homemade cupcake recipe, strawberry jam filling
