Strawberry Jam Cupcakes

Update : March 13, 2026

introduction

These strawberry jam cupcakes are soft vanilla cupcakes filled with sweet strawberry jam and topped with cream cheese frosting. They are easy to bake and taste fresh. The recipe uses simple pantry ingredients and fresh strawberries for decoration.

why make this recipe

It is simple and quick to bake.
Kids and adults like the sweet jam center.
The cream cheese frosting is smooth and not too sweet.
You can use homemade or store-bought jam.

how to make Strawberry Jam Cupcakes

Follow the steps below to make the cupcakes, fill them with jam, and frost them.

Ingredients :

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla bean paste or extract
½ cup milk
Homemade strawberry jam
8 oz cream cheese, softened
4 cups powdered sugar
½ cup unsalted butter, softened
1 teaspoon vanilla extract
Fresh strawberries, for decoration

Directions :

Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a bowl, combine flour, baking powder, and salt.
In another bowl, cream together the softened butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each. Then mix in the vanilla.
Gradually add the flour mixture alternately with the milk, starting and ending with the flour mixture.
Fill cupcake liners about 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean.
Allow to cool completely.
Use a small knife to cut a hole in the center of each cupcake and fill with strawberry jam.
For the frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and the vanilla until combined and smooth.
Pipe the cream cheese frosting on top of the filled cupcakes and garnish with fresh strawberries.

how to serve Strawberry Jam Cupcakes

Serve at room temperature. Place the cupcakes on a plate or a cake stand. Add a whole or sliced fresh strawberry on top for a nice look. These cupcakes work well for tea, parties, and snack time.

how to store Strawberry Jam Cupcakes

Room temperature: Store covered for up to 1 day.
Refrigerator: Store in an airtight container for 3–4 days. Let come to room temperature before eating for best flavor.
Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw in the fridge then fill and frost after thawing.

tips to make Strawberry Jam Cupcakes

Use room temperature eggs and butter for a smooth batter.
Do not overmix after adding flour. Mix until just combined.
Cool cupcakes fully before filling and frosting to avoid melting the frosting.
Use a small spoon or piping bag to add jam neatly.
If the frosting is too soft, chill it a little before piping.

variation (if any)

Use raspberry or apricot jam instead of strawberry for a different flavor.
Add a little lemon zest to the batter for a bright taste.
Swap cream cheese frosting for a simple buttercream if you prefer.

FAQs

Q: Can I use store-bought jam?
A: Yes. Store-bought jam works fine and saves time.

Q: Can I make the cupcakes ahead?
A: Yes. Bake and freeze unfrosted cupcakes. Thaw, then fill and frost when ready.

Q: Can I use low-fat cream cheese?
A: You can, but the frosting may be softer. Chill before piping if needed.

Q: How do I prevent the jam from leaking?
A: Cool cupcakes fully and do not overfill the jam hole. A small amount is enough.

Q: Can I make these dairy-free?
A: Use dairy-free butter and cream cheese alternatives and a non-dairy milk.

Conclusion

For a fresh strawberry twist on a classic cupcake, try this jam-filled recipe and top with smooth cream cheese frosting. For more ideas on strawberry cupcakes and ways to bake with fresh berries, see Strawberry Cupcakes – Chef Lindsey Farr and for jam-filled cupcake inspiration, check Jam-Filled Buttermilk Cupcakes with Strawberry-Vanilla Buttercream ….