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–+ servings
Strawberry Cupcakes

Irresistibly Soft Strawberry Cupcakes with Creamy Frosting

Delight in these Soft Strawberry Cupcakes, bursting with flavor and topped with creamy frosting. Perfect for any occasion!
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Strawberry Jam
  • 10 oz Quartered Fresh Strawberries Frozen strawberries may not yield the same texture.
  • 6 tbsp Granulated Sugar Consider alternative sweeteners if desired.
  • 1 tbsp Lemon Juice Enhances flavor.
Cupcake Batter
  • 1 1/4 cups Cake Flour Switching to all-purpose flour may change texture.
  • 3/4 tsp Baking Powder
  • 1/8 tsp Baking Soda
  • 1/4 tsp Salt
  • 5 tbsp Unsalted Butter Make sure it’s softened.
  • 2 whole Egg Whites Best to use at room temperature.
  • 1 1/2 tsp Vanilla Extract
  • 1/2 cup Buttermilk Substitute with milk mixed with lemon juice or vinegar.
Frosting
  • 4 oz Cream Cheese Make sure it’s cold.
  • 2 1/2 cups Powdered Sugar
  • 3/4 cup Freeze-Dried Strawberries Fresh or frozen strawberries won’t work.

Equipment

  • Medium pot
  • Mixing bowl
  • hand mixer
  • Cupcake pans
  • Ice cream scoop

Method
 

Instructions
  1. In a medium pot, combine quartered fresh strawberries, granulated sugar, and lemon juice. Heat over medium heat for 15 to 17 minutes until thickened.
  2. While the jam cools, sift together cake flour, baking powder, baking soda, and salt in a mixing bowl.
  3. In a large bowl, beat softened butter and granulated sugar together until pale and fluffy for 2 to 3 minutes.
  4. Add egg whites and vanilla extract to the creamed mixture, mixing until fully incorporated. Gradually alternate adding the dry mixture and buttermilk.
  5. Preheat your oven to 350°F (175°C). Line cupcake pans with paper liners and fill them with batter. Bake for 16 to 18 minutes.
  6. Once cooled, beat butter for frosting until fluffy, then add cold cream cheese. Gradually mix in powdered sugar and fold in freeze-dried strawberries.
  7. Remove the center of each cooled cupcake and fill with strawberry jam. Pipe creamy frosting on top, garnishing with fresh strawberries if desired.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 45gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 35mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

Use room temperature ingredients for better mixing and fluffier texture. Always ensure jam cools completely before filling the cupcakes.

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