Recipe for strawberries and cream cupcakes: moist vanilla bean cupcakes filled with homemade strawberry jam and topped with strawberry cream cheese frosting.
About Strawberries and Cream Cupcakes
These delicious cupcakes are a moist vanilla bean cupcake base that are filled with a homemade strawberry jam. Strawberry cream cheese frosting is piped on top and you have yourself a delicious spring/summer cupcake! Follow my tips below to make the best cupcakes!
Ingredients for Strawberries and Cream Cupcakes
- Fresh strawberries- used to make the strawberry jam
- Freeze dried strawberries- are ground and used in the frosting to give it a delicious strawberry flavor without adding extra moisture to it
- Cake flour- you can sub all purpose flour, but cake flour gives these cupcakes the best crumb and fluffy texture
- Granulated sugar- used to make the jam and sweeten the cupcakes
- Powdered sugar- used to sweeten the frosting
- Vanilla- as always, I recommend vanilla bean paste for the best flavor
- Butter- make sure it's unsalted and softened to room temperature
- Buttermilk- helps the cupcakes to be super moist, make sure it's room temperature
- Baking powder & soda- leaven the cupcakes and give them a fluffy texture
- Cream cheese- full fat cream cheese cheese will give you the best and most creamy strawberry cream cheese frosting
- Egg whites- make sure they're room temperature
- Salt- a little brings out all the flavors in these cupcakes
*Room temperature wet ingredients will yield the best cupcake texture
How to Make Strawberries and Cream Cupcakes
For the Strawberry Jam
Slice 8 oz of strawberries and add them to a sauce pan along with 3 tablespoon of granulated sugar. Heat the strawberries over medium heat until the berries break down and thicken, stirring them occasionally. Simmer the berries until they have reduced down to ¾ cup. Remove from the heat and allow to completely cool.
For the Vanilla Bean Cupcakes
Start by creaming 5 tablespoon of softened butter together with ¾ cup of granulated sugar.
Then add in 2 egg whites along with 1 ½ teaspoon of vanilla bean paste.
In a small bowl sift together 1 ¼ cups of cake flour, ¾ teaspoon of baking powder, ⅛ teaspoon of baking soda and ¼ teaspoon of salt.
Alternate adding ½ cup of buttermilk and the dry ingredients to the butter/sugar/egg mixture. Mix until everything is incorporated.
Line a cupcake pan with 12 liners and fill each ¾ of the way full. Bake the cupcakes at 350 degrees for 16-18 minutes, or until a toothpick comes out clean from the centers.
Let the cupcakes cool in the pan for five minutes, then transfer them to a cooling rack to cool completely.
For the Strawberry Cream Cheese Frosting
Add ½ cup of softened, unsalted butter to bowl and mix it with an electric mixer until it is pale in color and fluffy. Then add in 4 oz. of cold cream cheese and mix until thoroughly combined. Add ½ cup of freeze dried strawberries to a food processor and pulse until they are finely ground. Add in the ground freeze dried strawberries and combine. Lastly mix in 1 ½ cups of sifted powder sugar. Mix until the frosting is fluffy.
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).
If you make this cake please tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try
Chocolate Honey Cake with Berry Jam Filling
Chocolate Covered Strawberry Cake
Strawberries and Cream Cupcakes
Ingredients
For the Strawberry Jam
- 8 oz (228 g) sliced, fresh strawberries
- 3 tablespoon (38 g) granulated sugar
For the Vanilla Bean 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
- 1 ½ cups (195 g) powdered sugar
- ½ cup freeze dried strawberries
Instructions
For the Strawberry Jam
- Slice 8 oz of strawberries and add them to a sauce pan along with 3 tablespoon of granulated sugar.
- Heat the strawberries over medium heat until the berries break down and thicken, stirring them occasionally .
- Simmer the berries until they have reduced down to ¾ cup. Remove from the heat and allow to completely cool.
For the Vanilla Bean Cupcakes
- Preheat oven to 350 degrees and line a cupcake pan with 12 liners. Then set aside.
- In a small bowl sift together 1 ¼ cup of cake flour, ¾ teaspoon of baking powder, ⅛ teaspoon of baking soda and ¼ teaspoon of salt. Then set aside.
- Add 5 tablespoon of softened butter and ¾ cup of granulated sugar to a large bowl. Cream together with an electric mixer until fluffy, 1-2 minutes.
- Then add in 2 egg whites and 1 ½ teaspoon of vanilla. Mix until smooth and pale in color, 1-2 minutes.
- Alternate adding ½ cup of buttermilk and the dry ingredients to the butter/sugar/egg mixture. Mix until everything is incorporated. Scrape the sides of the bowl as necessary.
- Fill each liner with batter. Each should be about ¾ of the way full.
- Bake the cupcakes at 350 degrees 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 ½ cup softened, unsalted butter to bowl and mix it with an electric mixer until it is pale in color and fluffy, 5-10 minutes.
- Then add in 4 oz. of cold cream cheese and mix until thoroughly combined.
- Add ½ cup of freeze dried strawberries to a food processor and pulse until they are finely ground.
- Add in the ground freeze dried strawberries and combine.
- Lastly, sift in 1 ½ cups of powder sugar. Mix until the frosting is fluffy.
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!
Notes
- Store leftovers in an airtight container in the fridge for up to four days. (Let them come to room temperature before eating).
I made the mini version of these yummy cakes. they were absolutely delish a must try n easy to make
I love love love this recipe. I’ve also substituted the strawberries for blueberries the second time I made it and it was just as delicious.
Love the recipe! Frosting wasn’t enough for all 12 cupcakes decorated as shown in the photo. Ran out of frosting at cupcake number 10 so just a tip to not frost as liberally as the photo or make extra frosting.