Strawberry Jam Cupcakes
Sweet Surprise in a Cupcake
Ever taken a bite of a cupcake that brings a burst of summer to your tastebuds? Strawberry Jam Cupcakes do just that! Imagine fluffy cupcakes filled with a surprise of sweet strawberry jam, topped with luscious cream cheese frosting. They’re quick to whip up, and let’s be honest, who doesn’t love something that’s delicious and looks fabulous?
Why Make This Recipe
You’ll fall in love with Strawberry Jam Cupcakes for a few delightful reasons:
- Easy peasy cleanup! No complicated steps here, just straightforward mixing and baking.
- Family-friendly fun! Kids and adults alike can’t resist the charm of cupcakes, especially when they’re filled with homemade jam.
- Perfect for any occasion! Birthdays, picnics, or just because it’s Tuesday — these cupcakes make any day feel special.
Ingredients:
You don’t need fancy stuff — just these basics!
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 vanilla bean or 2 teaspoons vanilla extract
- Homemade strawberry jam
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla, mixing until everything is combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill each cupcake liner halfway with the batter, add a spoonful of homemade strawberry jam into the center, then cover with more batter until about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Allow to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until fluffy.
- Pipe the strawberry cream cheese frosting on top of the cooled cupcakes. Enjoy!
How to Make Strawberry Jam Cupcakes (Overview)
Making these cupcakes is a breeze! Start by creaming your butter and sugar, then add in your eggs and wet ingredients. Next, mix the dry ingredients until just combined – it’s as simple as pie (or cupcake!). Pro tip: Don’t overmix; you want those cupcakes to be light and fluffy! Fill them with a lovely strawberry surprise, bake, cool, and frost. Yep, it’s really that easy!
How to Serve Strawberry Jam Cupcakes
Serve these beauties on a vibrant platter to catch the eye. Top them with a sprinkle of crushed strawberries or a drizzle of chocolate sauce for an extra touch. With their soft pink interior and fluffy white frosting, they not only taste good but look good too! 🎉 The aroma of strawberry and vanilla will have your guests swooning before they even take a bite.
How to Store Strawberry Jam Cupcakes
These cupcakes keep well in the fridge for about 3-5 days! Just pop them in an airtight container, and they’ll stay fresh. Wanna make them ahead of time? You can bake them a day or two in advance and frost just before serving. For longer storage, you can also freeze them — just wrap them tightly in plastic wrap. They’ll be ready to defrost and enjoy later!
Tips to Make Strawberry Jam Cupcakes
- For an ultra-fluffy texture, beat the egg whites separately and fold them in at the end.
- Swap out the jam for your favorite fruit preserves; raspberry and blueberry are delicious too!
- Adjust sugar levels if you prefer a less sweet treat — especially in the frosting.
- Want a little crunch? Toss in some crushed nuts or chocolate chips for a delightful surprise.
- Add a few drops of food coloring to the frosting for a fun pop of color!
Variation
Feeling adventurous? Try veganizing these cupcakes using coconut oil in place of butter and flax eggs instead of regular eggs. Add a splash of lemon juice to the frosting for a fresh twist! 🌈
FAQs
Can I use store-bought jam instead of homemade?
Of course! Store-bought jam makes it super easy and will still taste fantastic.
How do I prevent my cupcakes from sticking to the liners?
Make sure to grease the liners lightly if they’re not non-stick, or use high-quality liners to ensure easy removal.
Can I freeze the cupcakes after baking?
Absolutely! Just make sure they cool completely before wrapping them tightly for freezing.
📌 Pin this recipe for your next cozy dinner night!
Strawberry Jam Cupcakes
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla, mixing until everything is combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill each cupcake liner halfway with the batter, add a spoonful of homemade strawberry jam into the center, then cover with more batter until about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Allow to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until fluffy.
- Pipe the strawberry cream cheese frosting on top of the cooled cupcakes.
