Description

These delectable Strawberry Cupcakes are perfect for any occasion, blending soft white cupcakes filled with homemade strawberry jam and topped with creamy strawberry cream cheese frosting. These cupcakes are bursting with natural strawberry flavor, offering a delightful balance of sweetness and tanginess. Ideal for birthdays, parties, or just to satisfy your sweet cravings, this recipe is sure to impress!

Ingredients

Units 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
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

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Instructions

Make the Strawberry Jam
In a medium saucepan, combine quartered fresh strawberries, granulated sugar, and lemon juice. Heat over medium, stirring occasionally, for about 15-17 minutes or until the mixture thickens and the strawberries break down. Remove from heat and allow the jam to cool completely.
Prepare the White Cupcake Batter
Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners. In a small bowl, sift together the cake flour, baking powder, baking soda, and salt. In a large bowl, cream the softened butter and granulated sugar with an electric mixer on high speed until fluffy, approximately 1-2 minutes. Add in the egg whites and vanilla, mixing on medium speed until the mixture is smooth and pale. Alternate adding the dry ingredients and buttermilk into the butter mixture, mixing on low speed until fully incorporated. Scrape the sides of the bowl as needed.
Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about 3/4 of the way full. Bake the cupcakes for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Strawberry Cream Cheese Frosting
Using an electric mixer, beat the softened butter on high speed until pale and fluffy (about 5-10 minutes). Add the cold cream cheese and beat until combined. Gradually sift in the powdered sugar, mixing on low speed until fully incorporated. Pulverize the freeze-dried strawberries into a fine powder using a food processor, then mix them into the frosting on low speed. Switch to high speed and beat until fluffy, about 1-2 minutes.
Assemble the Cupcakes
Once the cupcakes are completely cool, remove a small portion from the center of each cupcake and fill it with the strawberry jam. Transfer the frosting to a piping bag fitted with a decorative tip (such as Wilton 1M) and pipe it generously onto each cupcake. Serve and enjoy!

Notes

Store leftover cupcakes in an airtight container in the refrigerator for up to four days. Allow them to come to room temperature before serving.
For the frosting, grind the freeze-dried strawberries right before use to avoid clumping due to humidity.

Nutrition

Serving Size: 1 cupcake
Calories: 285
Sugar: 28 g
Sodium: 110 mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg