I made these strawberry cupcakes after picking up some fresh strawberries and wanting to use them in something more than a simple dessert. Instead of mixing the fruit straight into the batter, I turned it into a quick homemade jam and used it as a filling, then finished the cupcakes with strawberry cream cheese frosting.

The white cupcakes are soft and light, with sweet strawberry jam tucked into the center and a creamy frosting made with freeze-dried strawberries. If you enjoy strawberry desserts, you can also try Strawberry Muffin and Strawberry Cheesecake Cookie.

Strawberry Cupcakes Recipe

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These Strawberry Cupcakes pair soft white cupcakes with homemade strawberry jam and strawberry cream cheese frosting. The jam-filled centers and berry frosting give each cupcake plenty of strawberry flavor without making the batter complicated.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 12 Cupcake

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition

Ingredients

  

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For the Strawberry Jam

• 250 g fresh strawberries quartered
• 65 g granulated sugar
• 1 tablespoon lemon juice

For the White Cupcakes

• 150 g cake flour
• ¾ teaspoon baking powder
• ⅛ teaspoon baking soda
• ¼ teaspoon salt
• 150 g granulated sugar
• 70 g unsalted butter softened
• 2 egg whites
• 1½ teaspoons vanilla extract
• 120 ml buttermilk

For the Strawberry Cream Cheese Frosting

• 110 g unsalted butter softened
• 115 g cream cheese cold
• 300 g powdered sugar
• 15 g freeze-dried strawberries crushed

Equipment

• Small saucepan
• Mixing bowls
• Electric hand mixer
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Kitchen scale
• Muffin/cupcake tin
• Cupcake liners
• Piping bag
• Piping tip
• Small spoon or cupcake corer
• Wire rack
• Oven

Method

 

1. Add the fresh strawberries, granulated sugar, and lemon juice to a saucepan.
   
2. Cook until the strawberries soften and the mixture thickens into a jam. Let it cool.
3. Add the softened butter and granulated sugar to a mixing bowl.
   
4. Mix until light and creamy.
   
5. Add the egg whites and vanilla extract, then mix until well combined.
6. Add the buttermilk and mix until smooth.
   
7. In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
   
8. Gradually add the dry ingredients to the wet mixture and mix until a smooth batter forms.
   
9. Divide the batter evenly among the lined cupcake cups.
   
10. Bake at 180°C (350°F) for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
    
11. Let the cupcakes cool completely, then make a small hole in the center of each cupcake.
    
12. Fill the centers with the cooled strawberry jam.
    
13. Prepare the strawberry cream cheese frosting by beating the softened butter and cold cream cheese until smooth.
    
14. Gradually add the powdered sugar and crushed freeze-dried strawberries, then mix until creamy.
15. Pipe the frosting over the filled cupcakes.
    
16. Add a little strawberry jam on top for decoration and serve.
    

Nutrition

Calories: 350kcalCarbohydrates: 51gProtein: 4gFat: 16gSodium: 180mgFiber: 1gSugar: 39g

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These cupcakes take a simple white cake and turn it into a strawberry dessert with three distinct components: homemade jam, a soft cupcake base, and strawberry cream cheese frosting. The preparation is straightforward even though there are a few parts to make, and the finished cupcakes are well suited to birthdays, gatherings, or a weekend baking project. Keep this one saved for strawberry season when you want to put fresh berries to good use.

Vamsi

I’ve always found joy in the kitchen. Since I was seven, cooking has been my favorite way to learn, create, and unwind. From baking sweet treats to exploring global flavors and brewing coffee, I’m always chasing my next delicious discovery.