Get ready for a burst of strawberry goodness with these amazing strawberry cupcakes! Imagine sinking your teeth into soft, fluffy cupcakes filled with homemade strawberry jam and topped with luscious strawberry cream cheese frosting. It’s a strawberry lover’s dream come true!
Why these cupcakes are a hit:
- They’re packed with fresh strawberry flavor, thanks to the homemade strawberry jam filling.
- The cupcakes themselves are incredibly soft and moist, thanks to the perfect combination of cake flour and buttermilk.
- And let’s not forget about that divine strawberry cream cheese frosting! It’s like a creamy strawberry cloud that takes each bite to the next level.
Got questions? I’ve got answers!
- Worried about freshness? No need! These cupcakes will stay fresh for up to three days when stored in an airtight container.
- Prefer all-purpose flour? While cake flour is best for texture, you can use all-purpose flour with a slight adjustment.
Here are some tips for baking success:
- Always measure your flour properly to avoid any baking mishaps.
- Ensure all your wet ingredients are at room temperature for the best cupcake texture.
- Use an ice cream scoop to evenly distribute the batter among the cupcake liners.
- And for easy filling, a cupcake corer is your best friend!
Strawberry Cupcakes
Servings 12 cupcakes
Ingredients
For the Strawberry Jam:
- 10 oz quartered fresh strawberries 283 g
- 6 tablespoon granulated sugar 75 g
- 1 tablespoon lemon juice 15 ml
For the White Cupcakes:
- 1 1/4 cup cake flour spooned and leveled (140 g)
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoon unsalted butter softened (70 g)
- 2 egg whites at room temperature
- 1 1/2 teaspoon vanilla
- 1/2 cup buttermilk at room temperature (120 ml)
For the Strawberry Cream Cheese Frosting:
- 1/2 cup unsalted butter softened (112 g)
- 4 oz cream cheese cold (114 g)
- 2 1/2 cups powdered sugar 325 g
- 3/4 cup freeze dried strawberries 15 g
Instructions
For the Strawberry Jam:
- Combine strawberries, granulated sugar, and lemon juice in a medium saucepan.
- Heat over medium heat until berries break down and thicken, stirring occasionally.
- Remove from heat and let cool completely.
For the White Cupcakes:
- Preheat oven to 350°F and line a cupcake pan with 12 liners.
- Sift together cake flour, baking powder, baking soda, and salt in a small bowl.
- Cream butter and granulated sugar until fluffy, then add egg whites and vanilla.
- Alternate adding buttermilk and dry ingredients to butter mixture, mixing until combined.
- Fill cupcake liners with batter and bake for 16-18 minutes.
- Let cupcakes cool completely.
For the Strawberry Cream Cheese Frosting:
- Beat butter on high speed until pale and fluffy, then add cold cream cheese and mix until combined.
- Gradually add powdered sugar and mix until smooth.
- Pulse freeze dried strawberries in a food processor until finely ground, then add to frosting and mix until fluffy.
Assembling the Cupcakes:
- Core cupcakes and fill each with strawberry jam.
- Pipe frosting onto cupcakes and serve!
Notes
Store leftovers in an airtight container in the fridge for up to four days. Allow to come to room temperature before serving.