Strawberry Jam Filled Vanilla Cupcakes
Delightful vanilla cupcakes filled with homemade strawberry jam and topped with creamy cream cheese frosting, perfect for any occasion.
Ingredients
Cupcake Ingredients
- 1.5 cups all-purpose flour
- 1 cup sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs at room temperature
- 0.5 cup milk
- 1 tablespoon vanilla bean paste
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
Filling & Frosting Ingredients
- 1 cup homemade strawberry jam or store-bought
- 8 oz cream cheese, softened
- 0.5 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla bean paste.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Fill each cupcake liner about 2/3 full with batter.
Baking
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool completely.
Filling and Frosting
- Once cool, use a knife or cupcake corer to remove the center of each cupcake and fill with strawberry jam.
- For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy and spreadable.
- Pipe or spread the cream cheese frosting on top of each filled cupcake.
Notes
Store in an airtight container at room temperature for up to three days, or refrigerate for up to one week. Allow to come to room temperature before serving.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 150mgFiber: 1gSugar: 25g