Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Combine the flour, baking powder, and salt in a bowl.
- Cream together the softened butter and sugar in another bowl until light and fluffy.
- Add the 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.
- Cut a hole in the center of each cupcake and fill with strawberry jam.
- Beat cream cheese and butter until creamy, then gradually add powdered sugar and vanilla until combined and smooth.
- Pipe the cream cheese frosting on top of the filled cupcakes and garnish with fresh strawberries.
Notes
Use room temperature eggs and butter for best results. Cool cupcakes fully before frosting to avoid melting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: strawberry cupcakes, jam cupcakes, dessert, baking, cream cheese frosting