There’s something magical about biting into a cupcake and finding a sweet surprise inside. These Strawberry Jam Filled Cupcakes are soft, bakery-style vanilla cupcakes with a tangy cream cheese frosting and a burst of strawberry jam tucked in the center. They’re the kind of nostalgic dessert that feels special enough for birthdays, yet simple enough to whip up on a weekend afternoon.ed.
Other old-fashion desserts to try include lemon velvet cake and easy raspberry danish.
This recipe makes 12 cupcakes, but if you’re cooking for one or two, you’ll find a small batch version in the notes section of the recipe card.
You can never have enough strawberry recipes and this old-fashioned and strawberry rhubarb pie is a great way to use up those summer berries! If you want something small then this little fresh strawberry pie from A Weekend Cook is perfect.
Why You’ll Love This Recipe:
- Crowd-Pleaser – Great for birthdays, brunches, and for potlucks.
- Make Ahead Option – Bake the cupcakes and prep the filling a day early to save time.
- Freezer Friendly – These cupcakes freeze well, making them a great treat to keep on hand for the next dessert emergency. 🙂
Cupcake and Frosting Ingredients
- Cake flour – Creates a tender, light cupcake crumb. All-purpose flour can be substituted but will yield a slightly denser cupcake.
- Butter + oil – Butter adds flavor while oil keeps the cupcakes moist.
- Strawberry jam – Use a good-quality jam or preserves. Seedless jam gives a smoother filling. Homemade jam works beautifully too.
- Cream cheese – For the frosting, use full-fat cream cheese for the best flavor and texture.
- Powdered sugar – Sweetens and stabilizes the frosting.
- Heavy cream – Helps the frosting whip up fluffy and spreadable.
Not directly in the filling, but you can make a quick strawberry compote from frozen berries and use that instead of jam.
Yes, bake and freeze the cupcakes (unfilled). On the day of your event, thaw, fill, and frost for fresh flavor and texture.
Step-By-Step Photos: Strawberry Filled Cupcakes
- Start by preheating the oven and lining a muffin pan with paper cupcake liners
Strawberry Cupcakes with Cream Cheese Frosting
Ingredients
Step by Step Directions
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy (about 2 minutes). Add eggs one at a time, then mix in vanilla extract
- Alternate adding dry ingredients and milk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly into cupcake liners, filling about ⅔ full. Bake for 18–20 minutes or until a toothpick inserted comes out clean.
- Let cupcakes cool completely before filling and frosting.Using a small knife or piping tip, cut out the center of each cupcake (don’t cut all the way through). Fill each hole with about 1 teaspoon of strawberry jam. Replace the removed cupcake tops (trim if needed).
- Beat cream cheese and butter until smooth and fluffy. Add strawberry jam, vanilla extract, and salt, mixing until combined.
- Gradually mix in powdered sugar, beating until smooth and creamy. If frosting is too soft, chill for 15 minutes before piping.
- Pipe or spread frosting onto the cupcakes. Garnish with fresh strawberries or sprinkles if desired.
Nutrition
The provided nutrition information is an estimate and not guaranteed, and that the reader is responsible for verifying ingredients for allergies and dietary needs
Notes
Cupcake Ingredients
- ½ cup (63g) all-purpose flour
- ½ teaspoon baking powder
- Pinch of salt
- 2 tablespoons + 2 teaspoons (37g) unsalted butter, softened
- ¼ cup + 1 tablespoon (63g) granulated sugar
- 1 large egg (use 1 egg for structure even though it’s a slight overage—it ensures proper emulsification)
- ¼ teaspoon vanilla extract
- 2 tablespoons + 2 teaspoons (45ml) whole milk
Filling
- 4 teaspoons strawberry jam (about 1 teaspoon per cupcake)
Strawberry Cream Cheese Frosting
- 3 ounces (85g) cream cheese, softened
- 2 tablespoons (28g) unsalted butter, softened
- 1 cup (120g) powdered sugar, sifted
- 1 tablespoon strawberry jam
- ¼ teaspoon vanilla extract
- Small pinch of salt
Tried this recipe?
Let us know how it was!How To Store Your Cupcakes
Refrigerator (2–3 Days):
To keep them fresher longer, especially if you’re using a homemade or low-sugar jam, store the cupcakes in the refrigerator. Place them in a covered container and let them sit at room temperature for about 20 minutes before serving for the best texture.
Freezer (Up to 1 Months):
Frosted, jam-filled cupcakes can be frozen. Freeze uncovered on a baking sheet until firm, then wrap each cupcake tightly in plastic wrap and store in a freezer-safe container. Thaw in the fridge overnight or on the counter for a few hours.
