Description

These Strawberry Cupcakes feature moist, fluffy vanilla cupcakes filled with homemade strawberry jam and topped with a luscious strawberry-infused cream cheese frosting. Perfectly balanced sweetness and fresh strawberry flavor make them a delightful treat for any occasion.

Ingredients

Scale

For the Strawberry Jam

10 oz (283 g) quartered, fresh strawberries
6 tbsp (75 g) granulated sugar
1 tbsp (15 ml) lemon juice

For the 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

For the 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

Make the Strawberry Jam: Add the quartered fresh strawberries, granulated sugar, and lemon juice to a medium saucepan. Heat over medium heat, stirring occasionally, until the strawberries break down and thicken, about 15-17 minutes. Remove from heat and let cool completely.
Prepare the Cupcake Pan: Preheat oven to 350°F (175°C). Line a 12-cup cupcake pan with liners and set aside.
Sift Dry Ingredients: In a small bowl, sift together cake flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar on high speed with an electric mixer until light and 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: Alternate adding the buttermilk and the sifted dry ingredients to the butter mixture, mixing on low speed until incorporated. Scrape the bowl sides as needed to ensure even mixing.
Fill Cupcake Liners: Spoon batter into each liner about 3/4 full.
Bake Cupcakes: Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Make the Strawberry Cream Cheese Frosting: Beat the softened butter on high speed until pale and fluffy, about 5-10 minutes. Add cold cream cheese and mix until combined.
Add Powdered Sugar: Gradually sift in powdered sugar while mixing on low speed until fully combined.
Prepare Freeze-Dried Strawberries: Pulse freeze-dried strawberries in a food processor until finely ground just before adding to frosting to avoid clumping in humid environments.
Mix in Strawberry Powder: Add the ground freeze-dried strawberries to the frosting and mix on low speed, then increase to high speed for 1-2 minutes until light and fluffy.
Assemble the Cupcakes: Once cooled, hollow out a small portion in the center of each cupcake and fill with the strawberry jam.
Pipe Frosting: Transfer frosting to a piping bag fitted with a decorative tip (recommended Wilton 1M). Generously pipe frosting onto each cupcake.
Serve: Serve immediately and enjoy the fresh strawberry flavor in every bite.

Notes

Make sure the cream cheese is cold for better frosting texture.
Pulse freeze-dried strawberries just before adding to avoid clumping, especially in humid climates.
You can substitute buttermilk with milk and 1/2 tbsp lemon juice or vinegar if unavailable.
Use an electric mixer for best results with batter and frosting.
Allow cupcakes to cool completely before filling and frosting to prevent melting.

Prep Time: 25 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: strawberry cupcakes, cream cheese frosting, homemade strawberry jam, vanilla cupcakes, berry cupcakes, dessert recipe, easy cupcakes