Description

Delight in these moist and fluffy Strawberry Cupcakes featuring a homemade strawberry jam filling and a luscious strawberry cream cheese frosting made with freeze-dried strawberries for an intense berry flavor and beautiful pink hue. Perfect for spring gatherings and celebrations, these cupcakes combine fresh strawberries and classic baking techniques to create a truly irresistible treat.

Ingredients

Scale

Strawberry Jam

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

Cupcake Batter

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

Make 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 into a jam consistency, about 15-17 minutes. Remove from heat and let cool completely.
Prepare Cupcake Batter: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with cupcake liners. 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 with an electric mixer on high speed for 1-2 minutes until fluffy.
Add Egg Whites and Vanilla: Mix in the egg whites and vanilla extract on medium speed for 1-2 minutes until the batter is smooth and pale.
Combine Wet and Dry Ingredients: Alternately add the buttermilk and sifted dry ingredients to the butter mixture, mixing on low speed just until incorporated. Scrape down the bowl as needed to ensure even mixing.
Fill Cupcake Liners: Divide the batter evenly among the prepared liners, filling each about three-quarters full.
Bake Cupcakes: Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make Strawberry Cream Cheese Frosting: Beat the softened butter on high speed until pale and fluffy, about 5-10 minutes. Add the cold cream cheese and mix until fully combined.
Add Powdered Sugar: Gradually sift in the powdered sugar, mixing on low speed until incorporated.
Prepare Freeze-Dried Strawberries: Just before adding to the frosting, pulse the freeze-dried strawberries in a food processor until finely ground to avoid clumping.
Combine Strawberries into Frosting: Mix the ground strawberries into the frosting on low speed, then increase to high speed and beat until light and fluffy, about 1-2 minutes.
Assemble Cupcakes: Once completely cooled, hollow out a small portion from the center of each cupcake. Fill each cavity with strawberry jam.
Frost Cupcakes: Transfer the frosting to a piping bag fitted with a Wilton 1M tip or your preferred decorative tip. Pipe a generous swirl of frosting on top of each cupcake and serve immediately.

Notes

Make sure the strawberry jam is completely cooled before filling the cupcakes to avoid melting the frosting.
Use room temperature egg whites and buttermilk for a smoother batter texture.
Freeze-dried strawberries add natural color and concentrated strawberry flavor; avoid grinding them too early to prevent clumping.
Store cupcakes in the refrigerator with frosting for up to 3 days. Bring to room temperature before serving.
For a dairy-free version, substitute butter and cream cheese with plant-based alternatives, but texture may vary slightly.

Prep Time: 30 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 320 kcal
Sugar: 32 g
Sodium: 150 mg
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: 6 g
Trans Fat: 0.5 g
Carbohydrates: 42 g
Fiber: 1.5 g
Protein: 3 g
Cholesterol: 50 mg

Keywords: strawberry cupcakes, fresh strawberry jam, cream cheese frosting, homemade frosting, spring desserts, berry cupcakes, baked treats