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5 from 4 votes

Strawberries and Cream Cupcakes

Moist vanilla bean cupcakes filled with homemade strawberry jam and topped with strawberry cream cheese frosting.
Prep Time30 mins
Cook Time17 mins
Course: Dessert
Servings: 12 cupcakes


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
  • 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


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!


  • Store leftovers in an airtight container in the fridge for up to four days. (Let them come to room temperature before eating).