Strawberry Cupcakes Recipe

This Strawberry Cupcakes recipe is a delightful burst of fresh berry flavor in every bite! With a moist white cake base, homemade strawberry jam filling, and luscious strawberry cream cheese frosting, these cupcakes are perfect for spring gatherings, summer parties, or whenever you need a touch of sweetness in your life. The combination of fresh and freeze-dried strawberries creates an authentic berry flavor that store-bought mixes simply can’t match. Best of all, they come together in just over an hour!

Why You’ll Love This Recipe

• Real Strawberry Flavor: Unlike artificial strawberry-flavored desserts, these cupcakes feature real strawberries in two forms – fresh jam filling and freeze-dried berries in the frosting – creating an authentic, vibrant flavor.
• Perfect Texture: The cake flour ensures these cupcakes have an incredibly tender, light crumb that melts in your mouth.
• Impressive Presentation: With their pretty pink frosting and surprise jam center, these cupcakes look like they came from a fancy bakery – but they’re simple enough for even beginner bakers to master.
• Make-Ahead Friendly: Each component can be prepared in advance, making these perfect for planning ahead for special occasions.

this Recipe

Ingredients You’ll Need

• Fresh Strawberries: The star of the homemade jam filling, providing natural sweetness and that unmistakable berry flavor.
• Freeze-Dried Strawberries: These concentrate the strawberry flavor in the frosting without adding moisture that could make it runny. The color they provide is completely natural!
• Cake Flour: Results in a more delicate, tender crumb than all-purpose flour would. It’s worth seeking out for these special cupcakes.
• Buttermilk: Adds moisture and a subtle tanginess that balances the sweetness perfectly. The acidity also helps create a tender texture.
• Cream Cheese: Provides the perfect tangy base for the frosting that complements the sweet berry flavor. Using it cold helps maintain the frosting’s structure.
• Butter: Used in all three components for richness and flavor. Make sure it’s properly softened for the cake and frosting.
• Egg Whites: Using just the whites (instead of whole eggs) helps create that pristine white cake base that lets the strawberry elements shine.
• Lemon Juice: A touch in the jam brightens the strawberry flavor and helps with setting.
• Vanilla Extract: Enhances all the other flavors without overwhelming them.

Variations

• Berry Blend: Substitute half the strawberries in the jam with raspberries or blackberries for a mixed berry cupcake.
• Chocolate Lovers: Add mini chocolate chips to the cupcake batter for a chocolate-covered strawberry vibe.
• Champagne Strawberry: Replace half the buttermilk with champagne for an elegant, celebratory twist.
• Lemon Strawberry: Add lemon zest to the cupcake batter for a bright, citrusy complement to the berries.

How to Make Strawberry Cupcakes

Step 1: Prepare the Strawberry Jam

Combine fresh strawberries, sugar, and lemon juice in a medium saucepan. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens to a jam consistency, about 15-17 minutes. Remove from heat and let cool completely.

Step 2: Make the Cupcake Batter

Preheat your oven to 350°F and line your cupcake pan. Sift together cake flour, baking powder, baking soda, and salt in a small bowl. In a separate bowl, cream butter and sugar until fluffy. Add egg whites and vanilla, mixing until pale and smooth. Alternate adding buttermilk and dry ingredients, mixing gently until just combined.

Step 3: Bake the Cupcakes

Fill each cupcake liner about 3/4 full with batter. Bake for 16-18 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.

Step 4: Make the Strawberry Cream Cheese Frosting

Beat softened butter until light and fluffy (this takes longer than you might think – patience pays off!). Add cold cream cheese and mix until smooth. Gradually add sifted powdered sugar. Just before finishing, pulse freeze-dried strawberries into a powder and mix into the frosting until light and fluffy.

Step 5: Assemble the Cupcakes

Once cupcakes are completely cool, use a small knife or cupcake corer to remove a portion from the center of each cupcake. Fill each cavity with strawberry jam. Pipe a generous swirl of strawberry cream cheese frosting on top of each cupcake.

Pro Tips for Making the Recipe

• Room Temperature Ingredients: Make sure your buttermilk and egg whites are at room temperature for the best cake texture.
• Don’t Overmix: Once you start adding flour, mix just until combined. Overmixing develops gluten and results in tough cupcakes.
• The Butter-Sugar Creaming Stage: Don’t rush this step – proper creaming incorporates air that helps your cupcakes rise beautifully.
• Freeze-Dried Strawberry Timing: Only grind your freeze-dried strawberries right before adding them to the frosting, especially in humid environments, to prevent them from becoming sticky and clumping.
• Frosting Consistency: If your frosting seems too soft, refrigerate it for 15-20 minutes before piping. This helps it hold its shape.

How to Serve

These strawberry cupcakes make a wonderful statement on their own, but here are some serving suggestions to take them to the next level:

Perfect Pairings:

• Serve with fresh strawberries on the side for an extra punch of flavor
• Pair with a glass of champagne for celebrations
• A scoop of vanilla ice cream alongside makes for an indulgent dessert plate

Garnish Ideas:

• Top each cupcake with a small fresh strawberry slice or a tiny sprig of mint
• A light dusting of powdered sugar adds an elegant touch
• White chocolate curls provide textural contrast and visual appeal

Make Ahead and Storage

Storing Leftovers

Store assembled cupcakes in an airtight container in the refrigerator for up to 4 days. For the best flavor and texture, allow them to come to room temperature for about 30 minutes before serving.

Freezing

The unfrosted cupcakes can be frozen for up to 2 months. Wrap them individually in plastic wrap, then place in a freezer-safe container. Thaw at room temperature before filling and frosting.

The strawberry jam can be made up to a week ahead and stored in the refrigerator, or frozen for up to 3 months.

Make Ahead Components

You can prepare the jam and cupcakes a day ahead, then assemble with freshly made frosting just before serving. Alternatively, fully assembled cupcakes can be made the day before an event and refrigerated overnight.

FAQs

Can I use all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour, but your cupcakes won’t be quite as tender. For each cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour plus 2 tablespoons of cornstarch, sifted together.

What if I can’t find freeze-dried strawberries?
While freeze-dried strawberries provide the best color and flavor without added moisture, you could use 2-3 tablespoons of strawberry jam in the frosting instead. Your frosting might be slightly softer, so you may need to add extra powdered sugar to compensate.

Can I make these cupcakes dairy-free?
You can substitute the butter with plant-based butter, the buttermilk with a non-dairy milk mixed with a teaspoon of vinegar, and use dairy-free cream cheese for the frosting. The texture will be slightly different, but still delicious.

Why did my cupcakes sink in the middle?
Cupcakes typically sink when they’re underbaked or when the oven door is opened too early in the baking process. Make sure your oven is properly preheated and resist peeking until at least 15 minutes into baking.

Final Thoughts

These Strawberry Cupcakes are truly special – they capture the essence of sweet, ripe berries in a beautifully presented dessert that’s sure to impress. The combination of tender white cake, homemade jam filling, and that incredibly flavorful frosting creates something magical that’s worth every minute spent in the kitchen. Whether you’re celebrating a birthday, hosting a spring gathering, or simply treating yourself to something delicious, these cupcakes deliver big on flavor and presentation. Trust me, once you’ve tried homemade strawberry cupcakes with real fruit flavor, you’ll never go back to the boxed mix version!

Print