These are the best strawberry cupcakes! They're soft white cupcakes filled with strawberry jam and topped with strawberry cream cheese frosting.
If you're looking for other strawberry desserts, check out my strawberry brownies, strawberry cheesecake cookies, strawberry hand pies, strawberry shortcake cake, lemon strawberry jam cake or strawberry pie!
Why You'll Love these Fresh Strawberry Cupcakes
They're filled with homemade strawberry jam. This gives the cupcakes the best fresh strawberry flavor.
They're super soft and moist. The white cupcake has the perfect fluffy texture thanks to cake flour while also being moist from the buttermilk.
They're topped with the best strawberry cream cheese frosting. The frosting has the best strawberry flavor and truly makes each bite just completely melt in your mouth.
Ingredients for Homemade Strawberry Cupcakes
- Sugar– granulated sugar is used to sweeten the cupcakes
- Flour- cake flour is used for the most tender crumb
- Unsalted Butter – make sure it is softened, will be used in the cupcakes and the frosting
- Fresh Strawberries- used to make the jam
- Freeze-Dried Strawberries- used to make the frosting
- Buttermilk– helps the cupcakes stay moist
- Vanilla– I recommend vanilla bean paste for the best flavor but vanilla extract works as well
- Egg Whites– make sure they're room temperature
- Baking Soda & Powder– helps give the cupcakes their fluffy texture
- Salt– brings out all the flavors in these cupcakes
- Powdered Sugar- used to sweeten the frosting
Step by Step Instructions
Please see recipe card below for full recipe with complete measurements and baking time.
STEP ONE: Add the quartered strawberries, sugar and lemon juice to a medium pot. Heat over medium heat for 15-17 minutes until thick.
STEP TWO: In a medium bowl, whisk together the cake flour, baking powder, baking soda and salt. Then set aside the dry ingredients.
STEP THREE: In a large bowl, cream together the butter and granulated white sugar with an electric hand mixer on high speed until fluffy, about 2-3 minutes. (If using the bowl of a stand mixer, use the paddle attachment.)
STEP FOUR: Next add in the egg whites and vanilla and mix on medium speed for 1 to 2 minutes until pale and smooth.
STEP FIVE: Alternate adding the dry ingredients and the buttermilk to the butter mixture a little at a time until each has been added completely, mixing on low speed, then medium speed for each addition. Mix just until the batter is combined and smooth, scraping the sides of the bowl as necessary. The batter will be thick.
STEP SIX: Line a cupcake pan with cupcake liners and divide cupcake batter among each. Fill each cup two-thirds to three-quarters full. Bake and let cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
STEP SEVEN: Add the butter a large bowl. Whip with an electric mixer on high speed for 5 to 10 minutes until the butter is pale, fluffy and double in size. Add in the cream cheese and mix on medium speed until combined. Sift in the confectioners' sugar a little at a time, mixing on low speed until all is combined. Add the freeze dried strawberries to a food processor and pulse until they are finely ground. Add in the ground freeze dried strawberries to the frosting and combine on low speed. Then mix the frosting on high speed until light and fluffy, 1-2 minutes. Transfer the frosting to a piping bag fitted with a decorative tip.
STEP EIGHT: Once cool, remove the centers of each cupcake and fill the middle of the cupcake with strawberry jam. Then pipe the strawberry frosting onto each. Top with a strawberry and serve!
How long will these cupcakes stay fresh for? They'll stay fresh for up to three days in an airtight container.
Can I use all purpose flour? You can, but cake flour will give you the best cupcake texture. If you want to use all-purpose flour, use 1 cup + 2 tablespoon (141 g).
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of cake flour equals 112 grams.
Make sure all your wet ingredients are room temperature. You'll have the best textured cupcakes when the ingredients are room temperature instead of cold. Cold wet ingredients can the cupcakes turn out "gummy".
Use an ice cream scoop to scoop the cupcake batter into the liners. This helps to more easily distribute the batter evenly among the liners.
A cupcake corer will really come in hand when assembling these cupcakes! It removes the centers of the cupcakes evenly and quickly!
Trouble shooting frosting: If the frosting gets too warm after it's made, pop it I the fridge for 5-10 minutes. Then mix with an electric mixer to get it fluffy again. Pipe on cupcakes as usual.
Other Recipes to Try
For the Strawberry Jam
- 10 oz (283 g) quartered, fresh strawberries
- 6 tablespoon (75 g) granulated sugar
- 1 tablespoon (15 ml) lemon juice
For the White Cupcakes
- 1 ¼ cup (140 g) cake flour, spooned and leveled
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (150 g) granulated white sugar
- 5 tablespoon (70 g) unsalted butter, softened
- 2 egg whites, at room temperature
- 1 ½ teaspoon vanilla
- ½ cup (120 ml) buttermilk, at room temperature
For the Strawberry Cream Cheese Frosting
- ½ cup (112 g) unsalted butter, softened
- 4 oz. (114 g) cream cheese, cold
- 2 ½ cups (325 g) powdered sugar
- ¾ cup (15 g) freeze dried strawberries
For the Strawberry Jam
- Add the strawberries, granulated sugar and lemon juice to a medium saucepan.10 oz (283 g) quartered, fresh strawberries, 6 tablespoon (75 g) granulated sugar, 1 tablespoon (15 ml) lemon juice
- Heat the strawberries over medium heat until the berries break down and thicken, stirring them occasionally. It should take about 15-17 minutes for them to thicken.
- Remove from the heat and allow to completely cool.
For the White Cupcakes
- Preheat oven to 350 degrees and line a cupcake pan with 12 liners. Then set aside.
- In a small bowl sift together the cake flour, baking powder, baking soda salt. Then set aside.1 ¼ cup (140 g) cake flour, spooned and leveled, ¾ teaspoon baking powder, ⅛ teaspoon baking soda, ¼ teaspoon salt
- Add the softened butter and granulated sugar to a large bowl. Cream together with an electric mixer on high speed until fluffy, 1-2 minutes.5 tablespoon (70 g) unsalted butter, softened, ¾ cup (150 g) granulated white sugar
- Then add in the egg whites and vanilla. Mix on medium speed until smooth and pale in color, 1-2 minutes.2 egg whites, at room temperature, 1 ½ teaspoon vanilla
- Alternate adding the buttermilk and the dry ingredients to the butter mixture. Mix on low speed until everything is incorporated. Scrape the sides of the bowl as necessary.½ cup (120 ml) buttermilk, at room temperature
- Fill each liner with batter. Each should be about ¾ of the way full.
- Bake the cupcakes for 16-18 minutes, or until a toothpick comes out clean from the centers.
- Let the cupcakes cool in the pan for ten minutes, then transfer them to a cooling rack to cool completely.
For the Strawberry Cream Cheese Frosting
- Add the softened butter to bowl and mix it on high speed with an electric mixer until it is pale in color and fluffy, 5-10 minutes.½ cup (112 g) unsalted butter, softened
- Then add in the cold cream cheese and mix until thoroughly combined.4 oz. (114 g) cream cheese, cold
- Sift in the powder sugar a little at a time. Mix on low speed until all is combined.2 ½ cups (325 g) powdered sugar
- Add the freeze dried strawberries to a food processor and pulse until they are finely ground. (It's important to wait to grind up the strawberries until you're ready to add them to the frosting. If you live in a humid climate like me, they will get really clumpy and difficult to work with!)¾ cup (15 g) freeze dried strawberries
- Add the ground freeze dried strawberries to the frosting and combine on low speed. Then mix on high speed until the frosting is light and fluffy, 1-2 minutes.
Assembling the Cupcakes
- Once the cupcakes are completely cooled remove a bit of the centers of each. Fill each with the strawberry jam.
- Transfer the strawberry cream cheese frosting to a piping bag fitted with a decorative tip. (My favorite to use is always my Wilton 1M tip). Pipe a generous amount of frosting on top of each cupcake and then serve!
- Store leftovers in an airtight container in the fridge for up to four days. (Let them come to room temperature before eating).