Strawberry Cupcakes Recipe

There is something utterly magical about Strawberry Cupcakes that makes them an all-time favorite for gatherings, celebrations, or a simple sweet craving. Picture moist, fluffy cupcakes bursting with fresh strawberry jam in the center, topped with a dreamy strawberry cream cheese frosting that melts in your mouth. These cupcakes perfectly balance sweetness and tang, all wrapped in that iconic pink hue from real strawberries. Whether you’re baking for friends or just treating yourself, these Strawberry Cupcakes are bound to become a treasured recipe you return to again and again.

Strawberry Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity — every ingredient plays an essential role, from building the soft and tender crumb to delivering that unmistakable strawberry flavor and luscious cream cheese frosting. Let’s walk through the essentials:

  • Fresh strawberries: Quartered and cooked down for a rich homemade jam bursting with vibrant fruitiness.
  • Granulated sugar: Used twice, it sweetens the jam and the cupcake batter without overpowering the natural strawberry flavor.
  • Lemon juice: Adds a trace of brightness to the jam that balances sweetness beautifully.
  • Cake flour: Sifted and leveled to create that soft, delicate cupcake texture you love.
  • Baking powder, baking soda, and salt: The perfect trio to help your cupcakes rise just right and taste balanced.
  • Unsalted butter: Key for both the cupcakes and frosting, providing richness and a velvety mouthfeel.
  • Egg whites: Whipped into the batter for lightness and structure without extra density.
  • Vanilla extract: Rounds out the flavors with a warm, comforting note.
  • Buttermilk: Adds moisture and a subtle tang, enhancing the tender crumb.
  • Cream cheese: Cold and combined with butter to create that tangy, creamy frosting that’s the perfect partner to strawberry flavor.
  • Powdered sugar: For smooth, sweet frosting without any grittiness.
  • Freeze dried strawberries: Ground and folded into the frosting for an extra pop of authentic strawberry taste and a lovely pink hue.

How to Make Strawberry Cupcakes

Step 1: Make the Strawberry Jam

Start by adding quartered fresh strawberries, granulated sugar, and lemon juice to a saucepan over medium heat. This step is all about patience — as the strawberries break down, stirring occasionally, a thick, luscious jam forms in about 15 to 17 minutes. Once it’s thickened perfectly, remove it from heat and allow it to cool completely. This homemade jam is the heart of your cupcakes, giving them that fresh strawberry burst that store-bought versions simply can’t match.

Step 2: Prepare the Cupcake Batter

Preheat your oven to 350 degrees and line a cupcake pan with 12 liners — preparation is key here! Sift the cake flour with baking powder, baking soda, and salt into a bowl; this dry mix is essential for the perfect crumb. In a separate large bowl, cream softened butter and granulated sugar with an electric mixer until fluffy and pale, about 1 to 2 minutes. Then, add the egg whites and vanilla, mixing on medium speed until smooth and light. Alternating, add the buttermilk and dry ingredients on low speed, ensuring everything is just combined. Remember, scraping the bowl’s sides helps keep your batter consistent.

Step 3: Bake the Cupcakes

Fill each cupcake liner about 3/4 full with the batter to leave room for rising. Pop the tray into your oven and bake for 16 to 18 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool in the pan briefly before transferring them to a rack to cool completely — this cooling step is crucial before adding any frosting.

Step 4: Make the Strawberry Cream Cheese Frosting

For the frosting, beat softened butter on high speed until light and fluffy, about 5 to 10 minutes. Add cold cream cheese and mix until creamy and well combined. Gradually sift in powdered sugar, mixing on low speed to avoid a sugar cloud in your kitchen! Just before finishing, pulse freeze dried strawberries in a food processor until fine — this keeps the freeze dried berries from clumping in humid environments. Fold the strawberry powder into your frosting and beat on high until it’s light, fluffy, and beautifully pink.

Step 5: Assemble the Cupcakes

Once cupcakes have fully cooled, gently hollow out the centers and fill each with a generous spoonful of your homemade strawberry jam. Pipe the strawberry cream cheese frosting on top using your favorite decorative tip — I adore the Wilton 1M for that classic swirl. This finishing touch not only adds taste but makes your cupcakes look irresistibly charming!

How to Serve Strawberry Cupcakes

Strawberry Cupcakes Recipe - Recipe Image

Garnishes

Enhance your presentation with a few fresh strawberry slices on top or a light dusting of powdered sugar for that elegant finish. A tiny mint leaf can also add a refreshing splash of color and aroma, making these cupcakes feel even more special.

Side Dishes

These Strawberry Cupcakes pair delightfully with warm drinks like herbal tea or a simple glass of cold milk to balance sweetness. For brunch or dessert buffets, pairing them with light fruit salads or even a scoop of vanilla ice cream elevates the entire experience.

Creative Ways to Present

If you want to wow guests, consider serving Strawberry Cupcakes in glass jars layered with extra jam and frosting, turning them into charming trifle-style treats. Alternatively, try stacking mini cupcakes for a cupcake tower centerpiece that’s as stunning as it is tasty.

Make Ahead and Storage

Storing Leftovers

Store leftover Strawberry Cupcakes in an airtight container in the refrigerator to keep the frosting fresh and creamy. They will stay delicious for up to 3 days, though you may want to let them sit at room temperature for about 20 minutes before serving to soften the frosting.

Freezing

You can freeze unfrosted cupcakes by wrapping them tightly in plastic wrap and placing them in a freezer-safe container for up to 2 months. When you’re ready to enjoy, thaw them completely and then frost for a fresh-out-of-the-oven taste. Frosted cupcakes freeze best when stored in a single layer in an airtight container; just defrost overnight in the fridge.

Reheating

If you want to add a touch of warmth, gently microwave cupcakes for 10-15 seconds, but avoid heating the frosting to prevent melting. This quick step can revive the soft cupcake texture and enhance flavors — perfect for when you need a cozy treat!

FAQs

Can I use frozen strawberries instead of fresh for the jam?

Yes, frozen strawberries work well too! Just make sure to thaw and drain them before cooking to avoid excess moisture, which could affect the jam’s thickness.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, mix 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes before using to mimic that lovely tang.

How do I prevent the frosting from becoming too runny?

Chill your cream cheese and butter well before making frosting. If it gets too soft, pop it in the fridge for 20-30 minutes and then re-whip for volume and structure.

Can I make these cupcakes vegan?

Substituting vegan butter and plant-based milk, plus an egg replacer like flax eggs, can give you a vegan version, but keep in mind the texture and taste may be different from the classic recipe.

Will these cupcakes keep well in warm climates?

In warmer climates, it’s best to store frosted cupcakes in the refrigerator to prevent the frosting from melting. Also, using freeze dried strawberries in the frosting helps reduce clumping and maintains texture.

Final Thoughts

If you’re searching for a cupcake recipe that combines fresh fruit flavor, tender crumb, and irresistible frosting, these Strawberry Cupcakes are a total winner. They bring joy with every bite and make baking at home feel like a special occasion. Go ahead and try this recipe — I promise it will become a beloved favorite you’ll happily share again and again.

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Strawberry Cupcakes Recipe

Delicious homemade strawberry cupcakes featuring a moist white cake filled with fresh strawberry jam and topped with a light, fluffy strawberry cream cheese frosting. Perfectly balanced sweetness and a burst of fresh strawberry flavor make these cupcakes an irresistible treat for any occasion.

  • Author: Maya
  • Prep Time: 25 minutes
  • Cook Time: 18 minutes
  • Total Time: 1 hour
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

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 Cupcake Batter

  • 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 extract
  • 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

Instructions

  1. Make the Strawberry Jam: Combine the quartered fresh strawberries, granulated sugar, and lemon juice in a medium saucepan. Heat over medium heat, stirring occasionally until the strawberries break down and the mixture thickens, about 15-17 minutes. Remove from heat and allow to cool completely.
  2. Prepare Cupcake Batter: Preheat oven to 350°F (175°C) and line a 12-cup cupcake pan with liners. In a small bowl, sift together cake flour, baking powder, baking soda, and salt; set aside. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on high until fluffy (1-2 minutes). Add egg whites and vanilla; mix on medium until smooth and pale (1-2 minutes). Alternately add buttermilk and dry ingredients to the butter mixture, mixing on low speed until just incorporated, scraping the bowl as needed.
  3. Bake Cupcakes: Fill cupcake liners about 3/4 full with batter. Bake for 16-18 minutes or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  4. Make Strawberry Cream Cheese Frosting: Beat softened butter on high speed until pale and fluffy (5-10 minutes). Add cold cream cheese and combine thoroughly. Gradually sift in powdered sugar while mixing on low until fully combined. Pulse freeze dried strawberries in a food processor until finely ground, then add to the frosting. Mix on low to combine, then beat on high for 1-2 minutes until light and fluffy.
  5. Assemble Cupcakes: After cupcakes are fully cooled, scoop out a small portion from the center of each and fill with the strawberry jam. Transfer strawberry cream cheese frosting to a piping bag fitted with a decorative tip (such as Wilton 1M). Pipe frosting generously on top of each cupcake and serve immediately for best flavor.

Notes

  • Make sure the egg whites and buttermilk are at room temperature to ensure a smooth batter.
  • Freeze dried strawberries should be ground immediately before adding to the frosting, especially in humid climates, to avoid clumping.
  • Use a round cookie cutter or a small spoon to hollow out the cupcake centers for the jam filling.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.
  • Allow frosting to come to room temperature before serving if refrigerated to soften the texture.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320 kcal
  • Sugar: 32 g
  • Sodium: 140 mg
  • Fat: 16 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 42 g
  • Fiber: 1.5 g
  • Protein: 3 g
  • Cholesterol: 45 mg

Keywords: strawberry cupcakes, strawberry jam, cream cheese frosting, homemade cupcakes, dessert recipe, berry cupcakes

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