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.
The perfect project when you want to make something pretty and tasty!
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How To Make Strawberry Filled Cupcakes
The ingredients you need include flour, sugar, powdered sugar, butter, cream cheese, eggs, vanilla, cocoa, baking soda, and milk. Exact quantities needed are listed below in the recipe card.
Strawberry Jam Cupcakes with Cream Cheese Frosting
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 each large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
Filling
- ½ cup strawberry jam store-bought or homemade
Strawberry Cream Cheese Frosting
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 3 ½ cups powdered sugar
- ¼ cup strawberry jam
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- 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.
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 pla
