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–+ servings
Strawberry cream cheese frosting on a cupcake.

Strawberry Filled Cupcakes with Cream Cheese Frosting

Strawberry Filled Cupcakes with Cream Cheese Frosting have strawberry jam in the batter and strawberry puree in the center for double the strawberry taste. Don't stop there, add freeze dried strawberries to a cream cheese frosting for a triple dose of strawberries - and a beautiful pink color.
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 24
Calories 432kcal
Author Barbara Curry

Ingredients

  • 1 cup butter softened
  • ¾ cup sugar
  • 1 cup strawberry jam
  • 4 eggs room temp
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 16 ounces fresh/frozen strawberries thawed and pureed
  • ½ cup buttermilk room temp

FILLING

  • 32 ounces fresh/frozen strawberries thawed and drained
  • 1 cup sugar
  • ¼ cup cornstarch
  • 2 tablespoon fresh lemon juice
  • 6 egg yolks lightly beaten
  • ½ cup butter cut into 1 inch pieces

FROSTING

  • 8 ounces cream cheese room temp
  • ½ cup butter room temp
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 cup freeze dried strawberries ground in food processor, about 1/2 cup

Instructions

  • FILLING
  • Puree 32 ounces of fresh or frozen strawberries in a food processor. In a saucepan, combine sugar and cornstarch, strawberry puree, lemon juice and egg yolks. Cook over medium heat, whisking constantly until very thick, about 7-8 minutes. Remove from heat and whisk in butter until melted. Let cool slightly, cover and refrigerate for 2 hours.
  • CAKE
  • Preheat oven to 350º. Line 24 cup muffin tin with paper liners.
  • Puree 16 ounces of fresh or frozen strawberries in a food processor.
  • In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Beat in strawberry jam. Add eggs, one at a time, beating well after each addition.
  • In a medium bowl, combine flour, baking powder, soda and salt. Gradually add flour mixture to butter mixture, alternately with strawberry puree, beginning and ending with flour. Beat until well combined. Add buttermilk beating to combine. Spoon into muffin tins, filling 3/4’s full. Bake for 18-20 minutes or until a toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool completely on wire wrack.
  • FROSTING
  • In a food processor, grind the dried strawberries. Add cream cheese and butter and process until creamy. Add powdered sugar and vanilla and process until smooth.
  • Using a cupcake corer or melon baller, scoop out about 1 tablespoon of cake from the center of each cupcake. Fill with strawberry filling. Top with frosting.

Notes

  • Use room temperature ingredients when baking.
  • If you are going to use a piping bag and tips to decorate, place the frosting in the refrigerator for 30 minutes or so to let the cream cheese and butter cool down. This will make it easier to get pretty designs.
  • Don't remove too much of the core of the cupcake or it will fall apart once you've taken a bite.
  • Keep the cupcakes refrigerated.