Strawberry Jam Cupcakes
You’re About to Experience Cupcake Bliss
Ever sunk your teeth into a cupcake and felt a wave of happiness wash over you? Now imagine that cupcake infused with sweet, rich strawberry jam and topped with velvety cream cheese frosting. Sounds dreamy, right? Strawberry Jam Cupcakes not only look adorable, but they also deliver a burst of flavor that will make dessert aficionados rejoice! If you’ve been craving something easy and delicious, then get ready to bake!
Why Make This Recipe
Who doesn’t want to impress their friends or family with a treat that looks like it came from a fancy bakery? These cupcakes are not just pretty; they’re also:
- Super simple to whip up with minimal cleanup. Yes, please!
- Kid-friendly, perfect for picky eaters or as a fun baking project for the little ones. 🎉
- Versatile! Use homemade or store-bought jam based on your schedule; no judgment here!
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 bean or extract, mixing until 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, then add a spoonful of homemade strawberry jam into the center of each cupcake. Cover with more batter until about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center 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)
First things first, clear a little space in your kitchen because you’re about to bake some scrumptious cupcakes! Start by preheating your oven and mixing your ingredients like a baking pro.
Pro Tip: Remember to cream the butter and sugar really well — this is where you get that fluffy texture we all love. After that, just take turns mixing in the rest of the ingredients until everything is golden and delicious. When filling the liners, don’t worry if your jam spills a bit; it just means extra jammy goodness!
How to Serve Strawberry Jam Cupcakes
Nothing says "let’s celebrate" like a beautifully decorated cupcake! Top these Strawberry Jam Cupcakes with a swirl of cream cheese frosting for a stunning look. Imagine serving these little gems on a bright, colorful platter with fresh strawberries on the side and perhaps a sprinkle of mint for a pop of color! 🍓 Their soft texture and delightful aroma will make your guests swoon.
How to Store Strawberry Jam Cupcakes
These cupcakes are best enjoyed fresh, but they’ll keep in the fridge for about 3-4 days if stored in an airtight container. Can’t eat them all at once? Try freezing them! Just wrap them tightly, and they’ll stay fresh for up to 3 months. To eat, simply thaw overnight in the fridge or microwave them for a few seconds.
Tips to Make Strawberry Jam Cupcakes
- Don’t overmix the batter. You want to keep those cupcakes fluffy!
- For a twist, try using different fruit jams — raspberry or blueberry are delightful alternatives.
- Make sure your butter and cream cheese are at room temperature for easy mixing. Nobody wants lumpy frosting!
Variation
Feeling adventurous? You can easily make these cupcakes vegan by substituting the eggs with flax eggs and using plant-based butter and cream cheese. Want to spice things up? Add a hint of lemon zest to your batter for a refreshing twist!
FAQs
Can I use store-bought strawberry jam instead of homemade?
Absolutely! Save time and grab your favorite jar. Just remember, the fresher the jam, the more flavor your cupcakes will have!
How can I make the frosting less sweet?
Try cutting down the powdered sugar a bit or adding a splash of lemon juice to balance the sweetness.
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance and frost them just before serving for the best texture.
📌 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 bean or extract, mixing until 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, then add a spoonful of homemade strawberry jam into the center of each cupcake. Cover with more batter until about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center 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!
