Strawberry Jam Filled Cupcakes

Update : March 15, 2026

introduction

These strawberry jam filled cupcakes are soft, sweet, and easy to make. The cake hides a small spoon of jam in the middle. A smooth cream cheese frosting and a hint of strawberry make each bite bright and fresh. This recipe uses simple ingredients you may already have.

why make this recipe

You should make this recipe because it is quick and fun. It is good for a snack, a small party, or for sharing with kids. The jam center gives a sweet surprise inside every cupcake. The cream cheese frosting balances the sugar and makes the cupcakes smooth.

how to make Strawberry Jam Filled Cupcakes

Ingredients :
1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup unsalted butter, softened, 1 cup sugar, 2 large eggs, 1 teaspoon vanilla bean paste, 1/2 cup milk, 1/2 cup homemade strawberry jam, 8 oz. cream cheese, softened, 2 cups powdered sugar, 1/2 cup strawberry puree (optional for frosting)

Directions :

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla bean paste.
Alternate adding the dry ingredients and milk to the butter mixture, mixing until just combined.
Fill each cupcake liner halfway with the batter. Make a small indentation in the center of each cupcake and fill with a teaspoon of strawberry jam.
Top with more batter to cover the jam.
Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool completely.
For the frosting, beat cream cheese until smooth, then slowly add powdered sugar and strawberry puree if using.
Pipe the frosting on top of each cooled cupcake.
Enjoy your fresh strawberry jam-filled cupcakes!

how to serve Strawberry Jam Filled Cupcakes

Serve these cupcakes at room temperature. Put a small fresh strawberry or a thin slice on top for color. They pair well with milk, tea, or coffee. Serve on a simple plate or a small tray for guests.

how to store Strawberry Jam Filled Cupcakes

Store cupcakes in a covered container in the fridge for up to 3 days. If you do not frost them, you can leave them at room temperature in an airtight container for 1 day. For longer storage, freeze unfrosted cupcakes in a single layer, then move to a freezer bag. Thaw in the fridge before frosting.

tips to make Strawberry Jam Filled Cupcakes

Use room temperature butter, eggs, and cream cheese for smooth batter and frosting.
Do not overmix the batter. Mix until the flour just disappears.
Use a small spoon or a piping tip to place the jam in the center for the cleanest filling.
Cool cupcakes fully before frosting to keep the frosting from melting.
If you use strawberry puree, add it slowly to get the right frosting thickness.

variation (if any)

Lemon twist: Add 1 teaspoon lemon zest to the batter for a fresh lemon note.
Vanilla buttercream: Replace cream cheese frosting with a simple vanilla buttercream.
Mixed berry: Use raspberry or blueberry jam instead of strawberry for a different fruit center.

FAQs

Q: Can I use store-bought jam?
A: Yes. Store-bought jam works well. Use about a teaspoon per cupcake.

Q: Can I make these dairy-free?
A: Yes. Use dairy-free butter, plant milk, and a dairy-free cream cheese alternative for the frosting.

Q: How do I prevent the jam from leaking?
A: Make a small but deep indentation and do not overfill with jam. Cover jam with batter so it stays inside while baking.

Q: Can I bake mini cupcakes with this recipe?
A: Yes. Bake time will be shorter. Check after 10-12 minutes.

Q: Can I double the recipe?
A: Yes. Use a larger batch and bake in batches or use two pans if you have room.