Description
Delightful strawberry jam-filled cupcakes topped with creamy strawberry cream cheese frosting, inspired by cozy family memories.
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 softened butter and granulated sugar until light and fluffy.
- Add the eggs, milk, and vanilla bean paste; mix until well combined.
- Whisk together the all-purpose flour, baking powder, and salt in another bowl. Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fill each cupcake liner halfway with batter, then add a teaspoon of homemade strawberry jam on top of the batter. 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.
- Beat together the softened cream cheese, powdered sugar, butter, and vanilla extract until smooth and fluffy.
- Pipe the strawberry cream cheese frosting on top of each cooled cupcake and garnish with fresh strawberries.
Notes
Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg