Description
Delightful, tender cupcakes filled with homemade strawberry jam and topped with creamy strawberry cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 large eggs
- 1 tablespoon vanilla bean paste
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup homemade strawberry jam
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- Fresh strawberries, for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs, milk, and vanilla bean paste, mixing until well combined.
- Whisk together the flour, baking powder, and salt in another bowl. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fill each cupcake liner halfway with batter, then add a teaspoon of homemade strawberry jam on top. Cover the jam with more batter until the liners are about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely on a wire rack.
- Beat together the cream cheese, powdered sugar, butter, and vanilla extract until smooth and fluffy.
- Pipe the strawberry cream cheese frosting on top of each cooled cupcake, garnishing with fresh strawberries.
Notes
These cupcakes can be made a day in advance. Store them in an airtight container to keep them fresh and moist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg