Description
These strawberry jam filled cupcakes are soft, sweet, and easy to make, with a delightful jam center and cream cheese frosting.
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together flour, baking powder, and salt in a bowl.
- Cream butter and sugar in another bowl 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.
- Beat cream cheese until smooth for the frosting, then slowly add powdered sugar and strawberry puree if using.
- Pipe the frosting on top of each cooled cupcake.
Notes
Use room temperature ingredients for smooth batter and frosting. Do not overmix the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cupcakes, strawberry, jam filled, baking, dessert