Name: Strawberry Cupcakes with Cream Cheese Frosting and Strawberry Jam Filling Recipe
Prep time: 25 min
Cook time: 18 min
Total time: 1 h 5 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

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 (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

Step 1: Make the strawberry jam by combining fresh strawberries, granulated sugar, and lemon juice in a medium saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens and berries break down, about 15-17 minutes. Remove from heat and let it cool completely.

Step 2: Preheat the oven to 350°F (175°C) and line a 12-cup cupcake pan with liners.

Step 3: In a small bowl, sift together cake flour, baking powder, baking soda, and salt. Set aside.

Step 4: In a large bowl, cream together the softened butter and granulated sugar with an electric mixer on high speed until fluffy, about 1-2 minutes.

Step 5: Add the egg whites and vanilla to the butter mixture. Mix on medium speed until smooth and pale, about 1-2 minutes.

Step 6: Alternate adding the buttermilk and the dry ingredients to the butter mixture, mixing on low speed until just combined. Scrape the bowl sides as needed.

Step 7: Fill each cupcake liner about 3/4 full with batter.

Step 8: Bake for 16-18 minutes, until a toothpick inserted in the center comes out clean.

Step 9: Let cupcakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 10: For the frosting, beat softened butter with an electric mixer on high until pale and fluffy, about 5-10 minutes.

Step 11: Add cold cream cheese and mix until fully combined.

Step 12: Gradually sift in powdered sugar, mixing on low until smooth.

Step 13: Pulse freeze dried strawberries in a food processor until finely ground, then add to the frosting and mix on low to combine. Increase to high speed and whip until light and fluffy, about 1-2 minutes.

Step 14: Once cupcakes have cooled, hollow out the center of each and fill with the strawberry jam.

Step 15: Transfer the frosting to a piping bag fitted with a decorative tip (such as Wilton 1M). Pipe frosting generously onto each cupcake and serve.

Tips & Variations

When grinding freeze dried strawberries, wait until ready to mix with frosting to avoid clumping in humid climates.

Use cake flour for a tender crumb; all-purpose flour can be substituted but may affect texture slightly.

For a dairy-free version, substitute buttermilk with almond milk mixed with a splash of lemon juice and use dairy-free cream cheese and butter alternatives.

Try adding a teaspoon of finely grated lemon zest to the batter for an extra bright flavor.

FAQs

Can I use frozen strawberries for the jam?

Yes, frozen strawberries will work well. Thaw and drain excess liquid before cooking to avoid a watery jam.

How do I prevent cream cheese frosting from being too soft?

Make sure your cream cheese is cold and your butter is softened but not melted. Chilling the frosting briefly before piping can help firm it up if needed.