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Strawberry Cupcakes with Strawberry Cream Cheese Frosting

Strawberry Cupcakes with Strawberry Cream Cheese Frosting

These tender vanilla-strawberry cupcakes are folded with fresh berries and finished with a pale pink strawberry cream cheese frosting. A spoonful of strawberry jam deepens the fruit flavor while keeping the crumb moist and bakery-style.

Prep: 30 min · Cook: 20 min · Total: 50 min · Serves: 6

Ingredients

  • 1 tsp vanilla extract (divided)
  • 1 cup all-purpose flour (spooned and leveled)
  • 2 tbsp unsalted butter (softened, for frosting)
  • 2 tbsp strawberry jam (smooth or finely chopped)
  • 1 tsp lemon juice (fresh)
  • 0.5 cup granulated sugar
  • 0.75 cup powdered sugar (sifted)
  • 0.5 cup whole milk (room temperature)
  • 4 tbsp unsalted butter (softened, for batter)
  • 4 oz cream cheese (softened)
  • 1 cup fresh strawberries (hulled and finely diced)
  • 1.5 tsp baking powder
  • 1 large large egg (room temperature)
  • 0.25 tsp fine salt

Instructions

  1. Place a rack in the center of the oven, preheat the oven to 350°F (175°C), and line a standard 6-cup muffin pan with paper liners so the cupcakes release cleanly after baking.
  2. Add 1 cup all-purpose flour, 1.5 tsp baking powder, and 0.25 tsp fine salt to a medium mixing bowl, then whisk for 30 seconds until the leavening is evenly distributed and no visible clumps remain.
  3. Place 4 tbsp softened unsalted butter for batter and 0.5 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment, then beat on medium speed for 2-3 minutes until the mixture looks pale, fluffy, and slightly increased in volume.
  4. Add 1 large room-temperature egg and 0.5 tsp vanilla extract to the mixer bowl, then beat on medium speed for 45-60 seconds until the batter is smooth and no streaks of egg remain; scrape down the bowl with a flexible spatula.
  5. With the mixer on low speed, add one-third of the flour mixture, then half of the 0.5 cup whole milk, repeating with another third of the flour, the remaining milk, and the remaining flour; mix each addition for about 10 seconds and stop as soon as the batter looks smooth and thick.
  6. Use a flexible spatula to fold in 1 cup finely diced fresh strawberries and 2 tbsp strawberry jam for 20-30 seconds, just until the fruit is evenly dispersed and the batter has light pink streaks without being overmixed.
  7. Divide the batter evenly among the 6 lined muffin cups, filling each cup about three-quarters full, and smooth the tops with the back of a spoon so the cupcakes bake evenly.
  8. Bake the muffin pan on the center rack at 350°F (175°C) for 18-20 minutes, rotating the pan halfway through, until the tops spring back when lightly pressed and a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs but no wet batter.
  9. Set the muffin pan on a wire rack and cool the cupcakes in the pan for 5 minutes, then lift the cupcakes out of the pan and cool them directly on the rack for 25-30 minutes until completely cool to the touch before frosting.
  10. While the cupcakes cool, place 4 oz softened cream cheese and 2 tbsp softened unsalted butter for frosting in a clean mixer bowl, then beat with the paddle attachment on medium speed for 1-2 minutes until smooth, creamy, and free of lumps.
  11. Add 0.75 cup sifted powdered sugar, the remaining 0.5 tsp vanilla extract, and 1 tsp fresh lemon juice to the cream cheese mixture, then beat on low speed for 30 seconds to combine before increasing to medium speed for 1 minute until the frosting is fluffy and spreadable.
  12. Spread or pipe the frosting onto the fully cooled cupcakes with an offset spatula or piping bag, then let the frosted cupcakes stand at cool room temperature for 10 minutes so the frosting slightly sets before serving.

Nutrition (per serving)

  • Calories: 413
  • Protein: 5 g
  • Fat: 20 g
  • Carbohydrates: 67 g
  • Fiber: 1 g
  • Sugar: 55 g
  • Sodium: 302 mg

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