Why These Strawberry Filled Cupcakes Are Absolutely Divine

The humble strawberry, a jewel of spring and summer, brings an unparalleled sweetness and a hint of tartness that brightens any dessert. These strawberry filled cupcakes capture that essence perfectly. They are more than just a sweet treat; they are “spring kisses” – a burst of juicy, red deliciousness in a handheld form. From Valentine’s Day celebrations to casual spring picnics, summer gatherings, or a cheerful addition to a birthday party, these cupcakes are versatile and always a crowd-pleaser.

Crafting the Perfect Vanilla Cupcake Base

The foundation of these exquisite cupcakes is a light, tender vanilla cake. We achieve this delicate texture by using an egg white-based batter, which results in an exceptionally airy crumb that melts in your mouth. This lightness is crucial as it creates a beautiful contrast with the dense, flavorful strawberry jam filling. The combination ensures that each bite is not overwhelmingly heavy, but rather a harmonious balance of rich and delicate flavors.

The Heart of the Cupcake: A Burst of Strawberry Jam

The true star of this recipe is the intensely fruity strawberry jam tucked inside each cupcake. Whether you opt for a luscious homemade strawberry jam or a high-quality store-bought version, the filling transforms a simple vanilla cupcake into an extraordinary dessert. The warmth of the freshly baked cake subtly heats the jam, releasing its aromatic flavors and creating a gooey, sweet center that is simply irresistible.

The Dreamy Whipped Cream Topping

To crown these delightful creations, we use a generous swirl of sugary heavy cream. This topping adds another layer of creaminess and sweetness, perfectly complementing the intense strawberry and vanilla flavors. A final touch of a fresh strawberry slice not only enhances the visual appeal but also adds a burst of fresh fruit, completing this delicious sweet baking treat. The soft, billowy cream provides a light and refreshing counterpoint to the cake and jam, making every bite a heavenly experience.

Essential Ingredients for Your Strawberry Cupcakes with Whipped Cream

To embark on your journey of preparing these magnificent strawberry filled cupcakes, gathering the right ingredients is the first step. You’ll find the precise measurements detailed in the comprehensive recipe card located at the very bottom of this article. However, understanding the role of each component can significantly enhance your baking success and allow for creative variations.

• Baking Powder: This leavening agent is critical for giving your cupcakes that desirable airy texture. It reacts with moisture and heat to create carbon dioxide bubbles, making the cupcakes light and fluffy. Please note, due to the batter’s composition (lacking acid), baking soda cannot be used as a substitute here.
• All-Purpose Flour: The backbone of our cupcake batter. All-purpose flour provides the necessary structure, ensuring your cupcakes rise beautifully and hold their shape while remaining tender.
• Unsalted Butter: Using unsalted butter allows you to control the total salt content in your recipe. Ensure your butter is at room temperature before you start, as this is crucial for properly creaming it with sugar, which incorporates air and creates a light texture. If you only have salted butter, simply reduce the added salt in the recipe to ¼ teaspoon.
• Granulated Sugar: Sugar serves multiple purposes: it sweetens the cupcake batter and the whipped cream topping, and it contributes to the cupcakes’ moistness and golden-brown crust. For an exciting flavor twist, consider sweetening your whipped cream with three tablespoons of strawberry jam instead of sugar to amplify the strawberry notes.
• Strawberry Jam: The star filling! Whether you choose a vibrant homemade strawberry jam or a premium store-bought variety, ensure it’s of good quality for the best flavor. This recipe is also wonderfully adaptable; feel free to experiment with other fruit jams. Imagine the delightful taste of plum jam cupcakes in late summer, rhubarb jam cupcakes in spring, or warm apple jelly cupcakes in winter. For a fresher alternative, you can even use finely diced fresh strawberries as a filling.
• Eggs: This recipe calls for separating eggs into whites and yolks. The egg yolks contribute richness and creaminess to the batter, while the stiffly beaten egg whites are folded in to incorporate extra air, making the cupcakes exceptionally light and fluffy. It’s paramount that your egg whites are completely free of any egg yolk residue; even a tiny speck of fat can prevent them from stiffening properly.
• Whole Milk: Milk adds essential moisture and helps to achieve the perfect consistency for our cupcake batter. Using whole milk contributes to a richer flavor and a more tender crumb compared to lower-fat alternatives.
• Heavy Cream: This is for our delightful topping. It’s essential to use very cold heavy cream and beat it with sugar until stiff peaks form. Cold cream whips up more easily and holds its shape better. A piping bag is ideal for decorating, but a simple ice cream scoop can also be used to dollop the cream on top for a rustic look. If you prefer a richer, more stable frosting, consider a Mascarpone frosting or a classic cream cheese frosting.

Step-by-Step Guide: How to Bake Strawberry Jam Filled Cupcakes

Baking these delightful strawberry jam filled cupcakes is a rewarding experience, and with our clear step-by-step instructions, you’ll achieve perfect results every time. Remember, the full printable recipe with precise measurements is available in the recipe card at the end of this blog post.

1. Prepare Dry Ingredients & Cream Butter/Sugar: Begin by preheating your oven to 320 °F (160 °C) and lining your cupcake pan with paper molds. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until they are thoroughly combined. In a separate, larger bowl, using a stand mixer or hand mixer, cream together the softened unsalted butter and granulated sugar on high speed for about three minutes until light and fluffy. This creaming process is essential for incorporating air. Next, add the separated egg yolks one at a time, mixing well after each addition until fully incorporated.
2. Alternating Wet & Dry, Folding Egg Whites: Now, we’ll gradually introduce the dry and wet ingredients to your butter mixture. Start by adding one-third of your flour mixture to the butter mixture and mix on low speed just until the flour is barely incorporated. Follow this by adding half of the milk, mixing again on low speed. Repeat this process: add another third of the flour, mix, then the remaining milk, mix, and finally the last third of the flour, mixing until just combined. Be careful not to overmix at this stage. In a clean, separate bowl, whisk the egg whites until they form stiff peaks. To prevent the egg whites from deflating the batter, first gently fold in about one-third of the stiff egg whites into your cupcake batter. This lightens the batter, allowing it to better “accept” the remaining egg whites. Then, carefully fold in the rest of the egg whites with a spatula until no streaks remain, preserving the airy texture.
3. Filling and Baking: With your batter ready, it’s time to fill the cupcake molds. Spoon approximately two tablespoons of batter into each paper liner, filling them about two-thirds of the way. It’s crucial not to overfill, as this will cause the cupcakes to overflow in the oven. Next, take a small teaspoon and gently make a shallow hole in the center of each cupcake batter. Fill each hole with about one teaspoon of your chosen strawberry jam. Carefully place the cupcake pan into your preheated oven and bake for approximately 30 minutes, or until a toothpick inserted into the cake (avoiding the jam center) comes out clean.
4. Cooling and Frosting: Once baked, remove the cupcakes from the oven and transfer them to a wire rack to cool completely to room temperature. This step is vital; attempting to frost warm cupcakes will cause your topping to melt and drip. While the cupcakes cool, prepare your whipped cream topping. In a very cold bowl (you can chill it in the freezer for a few minutes), combine the cold heavy cream and sugar. Beat on high speed until stiff peaks form. Once the cupcakes are thoroughly cooled, use a piping bag to beautifully swirl the whipped cream onto each cupcake. If you don’t have a piping bag, a spoon or an ice cream scoop can create an equally charming dollop. Finish with an optional slice of fresh strawberry for an elegant touch.

📖 Recipe Card

RECIPE CARD

Strawberry Filled Cupcakes

Andréa

This is my version of the BEST Strawberry Filled Cupcakes. A cupcake with an intense strawberry flavor. It’s an airy, soft, and moist vanilla cupcake filled with (homemade) strawberry jam and then frosted with a heavy cream topping.

5 of 36 votes

Print Recipe
Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Sweets and Sweet Baking

Cuisine American

Servings 12 cupcakes

Calories 482 kcal

Equipment

• A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
• Hand Mixer
• cupcake and muffin pan

Cook ModePrevent your screen from going dark

Ingredients

Strawberry Filled Cupcake

• ▢ 3¼ cup all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ 2 sticks butter , unsalted, room temperature
• ▢ 1 ½ cup sugar
• ▢ 4 eggs , separated in egg whites and egg yolks, size L
• ▢ ½ cup milk
• ▢ 12 teaspoons strawberry jam

Heavy Cream Topping

• ▢ 1 cup cream, cold
• ▢ 3 tablespoons sugar

Garnish (optional)

• ▢ 6 strawberries, garnish, halved

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric – US Customary

Instructions

Strawberry Filled Cupcakes

• ▢
  Preheat the oven to 320 °F (160 °C).
• ▢
  Put the paper cupcake molds into the baking tin.
• ▢
  Combine flour, baking powder, and salt in the first bowl and mix with a fork until well blended.
  3¼ cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
• ▢
  Mix in a second bowl the butter and sugar on high speed for 3 minutes with a mixer.
  2 sticks butter, 1 ½ cup sugar
• ▢
  Then add the egg yolks one at a time (add the next yolk when the previous one is incorporated).
  4 eggs
• ▢
  Divide the flour mixture into three equal parts. And add one part of flour to the butter mixture and mix on low speed until just blended.
• ▢
  Add half of the milk, and then repeat the mixing.
  ½ cup milk
• ▢
  Next, add another ⅓ of the flour, mix, add the remaining milk, mix, and finally, the remaining part of the flour.
• ▢
  Stir well until the flour is fully incorporated.
• ▢
  Finally, whisk the egg whites until they are stiff in a clean bowl.
  4 eggs
• ▢
  Scoop ⅓ of the egg white into the batter and mix with a spatula until combined.
• ▢
  Then add the rest of the egg whites, and again with a spatula, stir the batter gently.
• ▢
  Spoon the batter into each baking paper. Fill the forms with two tablespoons of batter.
• ▢
  Repeat until al the batter is fully used.
• ▢
  Grab a teaspoon and make a hole in the batter.
• ▢
  Fill the hole with one teaspoon of strawberry jam. Repeat for all cupcakes.
  12 teaspoons strawberry jam
• ▢
  Put in the oven and bake for 30 minutes for large cupcakes. Remove the cupcakes from the molds and let cool on a rack.
• ▢
  Garnish for example with a slice of strawberry and a dollop of whipped cream.

Heavy Cream Topping

• ▢
  Put the cream and sugar in a bowl and mix on high speed until the cream is stiff.
• ▢
  Pipe the cream on top with a piping bag or use an ice cream scoop to add some.
  1 cup cream, 3 tablespoons sugar

Garnish

• ▢
  Garnish with a half strawberry.
  6 strawberries

Notes

1. – Ingredients

Make sure all your ingredients for the cupcake are at room temperature. Pull out the ingredients from the fridge 2 hours before baking. 

The ingredients for the topping should be kept cold until ready to use.

2. – Whipped cream topping

Sweeten the whipped cream with three tablespoons of strawberry jam for a more intense strawberry flavor. And skip the sugar.

3. – Stuffing

This recipe is a basic recipe for stuffed cupcakes with jam.

The filling of the strawberry filled cupcake. You could use a homemade strawberry jam or buy a good strawberry jam in the supermarket.

If you want to vary, you could think of other delicious combinations. For example, try plum jamcupcakes in the warm late summer. In spring, bake rhubarb jam cupcakes and hot apple jelly cupcakes in winter. And you could use diced strawberries as a filling.

4. – Overmix

Don’t overmix your batter. If it contains too much air, the batter will rise too quickly and collapse in the center when done. Hold on to the times in the recipe.

5. – Oven temperature

Preferably, use a conventional oven.

When using, set the temperature to 320 °F (160 °C). In a convection oven, 285 °F (140 °C) is enough.

Bake your cupcakes in the lower third section/middle of your oven. They’re more likely to burn if you put them up too high.

6. – Doneness

Ovens are inconsistent (sometimes colder, other times, they run hotter). And if you don’t know your oven very well, check the cupcakes two minutes before the end of the baking time on doneness. You can do that in three easy ways:

1. Move the pan. When the cupcakes jiggle, they’re not done yet.
2. Press the center of a cupcake with your finger. If the print pops back immediately, the cupcake is done. If an indentation is left, they need to bake a bit longer.
3. Prick a toothpick in the center of a cupcake. If it comes out clean and dry, the cupcakes are done.

7. – Storage 

• Refrigerator – Cupcakes without topping: Wrap the cupcakes in plastic foil or store them in an airtight container for three days.
• Freezer – Cupcakes without topping: you can freeze the cupcakes. First, wrap them in aluminum foil and put everything in a sack or airtight container. This way, you can store them for up to two months.
• Strawberry cupcakes with whipped cream topping: When the heavy cream topping is piped on top of the cupcakes, you can’t store them well. You can keep them for a few hours in the refrigerator.

8. – Nutritional Value

The nutritional value is per cupcake, topping included.

Expert Baking Tips for Flawless Strawberry Cupcakes

Achieving bakery-quality cupcakes at home is entirely possible with a few key tips and tricks. These insights will help you avoid common pitfalls and ensure your Strawberry Filled Cupcakes turn out perfectly every time.

Ingredient Preparation is Key

• Room Temperature for Batter: Ensure all your ingredients for the cupcake batter – especially butter and eggs – are at room temperature. This allows them to emulsify properly, creating a smooth, uniform batter that traps air efficiently, resulting in a lighter and fluffier cake. Take them out of the fridge at least 1-2 hours before you plan to bake.
• Keep Topping Ingredients Cold: Conversely, ingredients for your heavy cream topping, like the cream itself, should be kept as cold as possible until you are ready to whip them. Chilling your mixing bowl and whisk attachments can also significantly help the cream stiffen faster and hold its shape longer.

Mastering the Batter: Avoid Overmixing

One of the most common mistakes in cupcake baking is overmixing the batter. Once you add the flour, mix only until the ingredients are just combined. Overmixing develops the gluten in the flour too much, leading to tough, dense cupcakes instead of the desired light and airy texture. If the batter contains too much air from overmixing, it can also cause the cupcakes to rise too quickly and then collapse in the center during or after baking. Adhering to the mixing times specified in the recipe is crucial.

Oven Temperature and Placement

Ovens can vary significantly, so knowing yours is an advantage. This recipe is designed for a conventional oven at 320 °F (160 °C). If you are using a convection oven (one with a fan), remember to decrease the temperature by about 30 °F / 20 °C to prevent overbaking and uneven rising, as convection ovens tend to bake hotter and faster. Always bake your cupcakes in the lower third or middle section of your oven. Placing them too high can cause them to burn on top before cooking through, or to develop overly domed tops that might crack.

Testing for Doneness

Don’t solely rely on the timer, as all ovens are different. Checking for doneness ensures your cupcakes are perfectly baked:

1. The Jiggle Test: Gently nudge the cupcake pan. If the centers of the cupcakes still jiggle, they need a few more minutes in the oven.
2. The Finger Press: Lightly press the center of a cupcake with your finger. If it springs back immediately, it’s done. If an indentation remains, give them a little more baking time.
3. The Toothpick Test: Insert a clean toothpick into the center of a cupcake (being careful to avoid the jam filling). If it comes out clean and dry, your cupcakes are perfectly baked. If there’s wet batter, continue baking in short intervals.

Storage Solutions for Your Delicious Cupcakes

Proper storage is essential to maintain the freshness and delightful texture of your Strawberry Filled Cupcakes. How you store them depends largely on whether they have been frosted or not.

• Unfrosted Cupcakes (Refrigerator): If you plan to frost your cupcakes later, they can be stored unfrosted. Wrap them tightly in plastic foil or place them in an airtight container at room temperature for up to three days.
• Unfrosted Cupcakes (Freezer): Cupcakes without topping freeze beautifully. Wrap each unfrosted cupcake individually in aluminum foil, then place them all in a freezer-safe bag or airtight container. They can be stored in the freezer for up to two months. Thaw them at room temperature before frosting and serving.
• Strawberry Cupcakes with Whipped Cream Topping: Due to the delicate nature of whipped cream, these cupcakes do not store well for extended periods once frosted. For best results, they should be enjoyed fresh. If you must store them, keep them in an airtight container in the refrigerator for a few hours. The whipped cream will soften over time, so plan to serve them shortly after decorating.

Creative Flavor Variations for Your Stuffed Cupcakes

While strawberry jam is undeniably delicious, this basic recipe for stuffed cupcakes is a fantastic canvas for culinary creativity. Don’t hesitate to explore other delightful fillings to suit different seasons and tastes:

• Seasonal Jam Fillings:
  • Late Summer: Embrace the rich flavors of autumn with plum jam cupcakes with vanilla. The deep, sweet-tartness of plum pairs wonderfully with vanilla.
  • Springtime: Light and refreshing rhubarb jam cupcakes offer a unique tang that’s perfect for spring celebrations.
  • Winter Warmth: For a cozy winter treat, try hot apple jelly cupcakes with lavender for a delicate floral note.
  • Berry Medley: Experiment with raspberry, blueberry, or mixed berry jams for different fruit flavor profiles.
• Fresh Fruit Fillings: For a lighter, fresher bite, consider using finely diced fresh strawberries, raspberries, or blueberries instead of jam. Toss them with a tiny bit of sugar if they are tart.
• Alternative Frostings: While whipped cream is divine, you can switch it up. A tangy cream cheese frosting or a luxurious Mascarpone frosting would also be incredible on these cupcakes, offering a different texture and flavor dimension.

Nutrition

Calories: 482kcalCarbohydrates: 60gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 119mgSodium: 252mgFiber: 1gSugar: 33gVitamin A: 859IUVitamin C: 4mgIron: 2mg

Keyword a cupcake recipe with fruit

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