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Strawberry Cupcakes Recipe

Strawberry Cupcakes Recipe
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★★★★★

5 from 28 reviews

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.

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

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

Find it online: https://flavorsbymaya.com/strawberry-cupcakes-recipe/