Strawberry Jam Filled Cupcakes
Indulge in the sweet perfection of Strawberry Jam Filled Cupcakes, a delightful treat that combines soft, tender vanilla cupcakes with a surprise burst of luscious strawberry jam at their center. These homemade cupcakes are made from simple pantry staples like all-purpose flour, butter, and milk, creating a moist and fluffy base that's easy to whip up. The real magic happens when you fill each cupcake with a generous spoonful of strawberry jam, delivering a fruity surprise in every bite. Topped with a creamy vanilla frosting made with powdered sugar and heavy cream, these cupcakes strike the perfect balance of rich and refreshing flavors. Ideal for celebrations, afternoon tea, or simply to satisfy your sweet tooth, these cupcakes are as beautiful as they are delicious. With just 20 minutes of prep time, they're the perfect crowd-pleaser for bakers of all skill levels!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.5 cups Unsalted butter
- 2 Eggs
- 0.5 cups Milk
- 1 teaspoons Vanilla extract
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Strawberry jam
- 1.5 cups Powdered sugar
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, using a hand or stand mixer, cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
With the mixer on low speed, alternately add the dry ingredients and milk to the wet ingredients, starting and ending with the dry ingredients. Mix just until combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Once the cupcakes are cool, use a small paring knife or cupcake corer to cut a small hole in the center of each cupcake (save the removed pieces).
Fill the holes with about 1 teaspoon of strawberry jam, then place the removed pieces back on top to seal the cupcakes.
To make the frosting, beat together the remaining butter (softened) and powdered sugar until smooth. Add the heavy cream and beat until light and fluffy.
Frost the cupcakes as desired and enjoy!
Nutrition Facts
Calories |
303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 151 mg | 7% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 35.7 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 24 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 57 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
