Strawberry Cupcakes

I really love strawberries, their irresistible flavor, their aspect and their ease to use in various recipes. No doubt that strawberries are the fruits I’ve made more desserts with than with any other fruits. Strawberries are the kind of fruits that go well with almost anything, from vanilla to chocolate, paired with cream cheese, whipping cream, yogurt and the list can go on and on.


These strawberry cupcakes are very flavorful and moist. They are made from scratch, using real strawberries and homemade strawberry filling. It’s true they can take some time, more than  making some simple muffins, but totally worth the effort. They were simply IRRESISTIBLE.


The strawberry puree inside the cupcakes it’s a true delight. This time I simply piped some filling into the cupcakes but next time  will definitely scoop the cupcakes to make sure I can add even more strawberry jam inside.


You can make the strawberry filling a couple of days in advance to make things easier. If refrigerated it keeps well for up to a week. Homemade strawberry jam really makes a difference, so don’t skip this step.


I really like the two color frosting, it makes a beautiful topping effect for cupcakes, but if you think it takes too much time simply use one color frosting, will be as delicious. Try them out and don’t forget to let me know how they turn for you 🙂


Related Posts:
Strawberry and Ricotta Tart
Strawberry Cheesecake
Strawberry Panna Cotta
Pistachio Strawberry Macaron Cake



Prep time clock

1 hr

Cook time clock

30 mins

Total time clock

1 hr and 30 mins


  • Makes 12 cupcakes
  • Vanilla Cupcakes
  • 1 stick (110g) butter
  • 2/3 cup (135g) sugar
  • 1 tsp baking powder
  • 3 eggs
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 1 1/2 cups (190g) flour
  • 1/3 cup (75g) sour cream
  • 1/4 cup (60ml) milk
  • strawberry Jam
  • 10 oz (300g) strawberries
  • 1/2 cup (100g) sugar
  • juice from half of lemon
  • 1 tbsp water
  • Cream Cheese Frosting
  • 9 oz (250g) cream cheese, room temperature
  • 1/2 cup (60g) powdered sugar
  • 2/3 cup (200g) heavy cream, cold
  • 2 tbsp strawberry jam
  • red food coloring, optional


  1. Preheat the oven to 350F (180C) and line a muffin pan with paper liners.
  2. Prepare the vanilla cupcakes. In a medium bowl combine flour, baking powder and salt. In another bowl combine sour cream with milk.
    Strawberry Cupcakes step 1Strawberry Cupcakes step 2Strawberry Cupcakes step 3Strawberry Cupcakes step 4
  3. In a mixing bowl cream butter and sugar until light and fluffy. Add eggs, one at a time, vanilla extract and mix to combine. Add flour mixture and milk mixture and mix until well incorporated.
    Strawberry Cupcakes step 5Strawberry Cupcakes step 6Strawberry Cupcakes step 7Strawberry Cupcakes step 8Strawberry Cupcakes step 9Strawberry Cupcakes step 10
  4. Scoop batter evenly among liners, about 2/3 full each. Bake for about 20 minutes, until golden. Transfer to wire rack to cool completely before filling and frosting.
    Strawberry Cupcakes step 11Strawberry Cupcakes step 12Strawberry Cupcakes step 13Strawberry Cupcakes step 14
  5. Meanwhile you can prepare the strawberry jam. The jam can also be made a day or two before to save time. Refrigerate until ready to use. In a small saucepan put the strawberries, sugar,lemon juice and water. Bring to a simmer, stirring occasionally. My strawberries were pretty big and I pressed them with a fork to speed up the process. Simmer until the mixture is thick, for about 25-30 minutes.  Remove from heat and let cool completely before using.
    Strawberry Cupcakes step 15Strawberry Cupcakes step 16Strawberry Cupcakes step 17Strawberry Cupcakes step 18Strawberry Cupcakes step 19Strawberry Cupcakes step 20
  6. Place the strawberry jam into a piping bag fitted with a small tip or simply use a teaspoon to fill the cupcakes. Pipe a small amount of strawberry jam into the top of each cupcake. If you want your cupcakes to have bigger amount of filling inside you will need to scoop out the tops.Strawberry Cupcakes step 21Strawberry Cupcakes step 22
  7. Make the frosting. In a bowl, beat cream cheese with powdered sugar. In another bowl whip the cream with an electric mixer until it forms stiff peaks. Fold together.
    Strawberry Cupcakes step 23Strawberry Cupcakes step 24Strawberry Cupcakes step 25Strawberry Cupcakes step 26
  8. Incorporate 2 tbsp of jam and then divide frosting in half. In one half add a bit of red food coloring if desired. The frostings may need to set in the fridge to ease the piping. Place each frosting into different piping bags and add the piping bags into an empty one fitted with your desired cupcake tip. Pipe cupcakes. Serve immediately or refrigerate until ready to serve.
    Strawberry Cupcakes step 27Strawberry Cupcakes step 28Strawberry Cupcakes step 29Strawberry Cupcakes step 30Strawberry Cupcakes step 31Strawberry Cupcakes step 32
Strawberry Cupcakes-1
Strawberry Cupcakes-2

Nutrition facts 1 Cupcake – Calories:348, Fat:20.3g, Saturated Fat:12.3g, Carbohydrates:37.4g, Sugar:23.2g, Fiber:0.8g, Protein:5.3g, Cholesterol:97mg, Calories from Fat 182, Sodium 194mg, Potassium 149mg, Vitamin A 14%, Vitamin C 18%, Calcium 7%, Iron 7%, Nutrition Grade D, daily percent values are based on a 2000 calorie diet


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