I just baked Strawberry Filled Cupcakes With Cream Cheese Frosting that hide a gooey jam center and wear a silky, tangy swirl you’ll want to steal before company arrives.

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I’m obsessed with these Strawberry Filled Cupcakes With Cream Cheese Frosting from In Bloom Bakery. They’re a moist vanilla bean cupcake stuffed with bright jam and swirled with tangy strawberry cream cheese.

I love how the frosting hits, sweet and a little tart, totally unapologetic. But the jam popping in the center?

That’s what ruins me, in the best possible way. I crave them on slow afternoons, at parties, any time I need a pick-me-up.

And yeah I’ll admit I compare every cupcake to these. They might seriously be The Best Strawberry Cupcakes.

And I want one right now, seriously.

Ingredients

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Flour: gives structure so each bite holds together, nice tender crumb.
Baking powder: little lift, makes things light and not dense.
Salt: balances sweetness, makes other flavors pop a bit more.
Butter: adds richness and that buttery mouthfeel you’ll crave.
Granulated sugar: sweetness and slight crunch edge in the crumb.
Eggs: bind everything and give a bit of protein and height.
Vanilla bean: tiny flecks, warm aroma, basically magic in every bite.
Milk: moistness and softness, keeps the cake from drying out.
Sour cream: tangy fat that keeps cake tender and moist.
Fresh strawberries: bright, juicy fruit notes and fresh color.
Jam sugar: sweetens the jam, helps it taste like summer.
Lemon juice: bright acid that cuts sweetness and wakes flavors.
Cornstarch mix: optional thickener so jam sets faster, less runny.
Cream cheese: tangy base for creamy, slightly tart frosting.
Butter (frosting): adds silkiness and helps frosting hold shape.
Powdered sugar: sweetens and firms the frosting, controls texture.
Strawberry powder: concentrated color and flavor, no extra moisture.
Fresh puree: juicy strawberry taste, makes frosting naturally pink.
Vanilla extract: rounds flavors, adds cozy warmth without stealing show.
Pinch of salt: tightens sweetness, brings out buttery notes.
Fresh strawberry garnish: pretty and fresh, gives a juicy bite on top.
Freeze-dried crumbs: crunchy, intense strawberry pop as a finishing touch.

Ingredient Quantities

1 1/4 cups (155 g) all purpose flour

1 1/4 tsp baking powder

1/4 tsp salt

1/2 cup (115 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

2 large eggs, room temperature

1 vanilla bean, seeds scraped (or 1 1/2 tsp vanilla bean paste)

1/2 cup (120 ml) whole milk, room temperature

1/2 cup (120 g) sour cream or plain yogurt, room temperature

For the homemade strawberry jam:

1 lb (450 g) fresh strawberries, hulled and chopped

3/4 cup (150 g) granulated sugar

1 tbsp fresh lemon juice

1 tsp cornstarch mixed with 1 tbsp water (optional, for quicker thickening)

For the strawberry cream cheese frosting:

8 oz (225 g) cream cheese, softened

1/2 cup (115 g) unsalted butter, softened

3 to 4 cups (360 to 480 g) powdered sugar, sifted, to taste

1/4 to 1/2 cup (25 to 50 g) freeze dried strawberry powder OR 3 to 4 tbsp reduced fresh strawberry puree

1 tsp vanilla extract

Pinch of salt

Optional garnish: fresh strawberry halves or extra freeze dried strawberry crumbs

How to Make this

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1. Preheat oven to 350 F (175 C) and line a 12-cup muffin tin with liners; whisk together 1 1/4 cups (155 g) all purpose flour, 1 1/4 tsp baking powder and 1/4 tsp salt in a bowl and set aside.

2. In a large bowl cream 1/2 cup (115 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar until light and slightly fluffy, about 2 to 3 minutes; beat in 2 large room temp eggs one at a time, scraping sides, then mix in seeds from 1 vanilla bean or 1 1/2 tsp vanilla bean paste.

3. Alternate adding the dry ingredients and 1/2 cup (120 ml) room temp whole milk plus 1/2 cup (120 g) sour cream or plain yogurt to the butter mixture, beginning and ending with flour, mixing just until combined; do not overmix or cupcakes get tough.

4. Divide batter evenly among liners, filling about 2/3 full. Bake 16 to 20 minutes or until a toothpick comes out mostly clean. Cool in pan 5 minutes then transfer to a rack to cool completely.

5. While cupcakes bake, make the jam: combine 1 lb (450 g) chopped strawberries, 3/4 cup (150 g) granulated sugar and 1 tbsp fresh lemon juice in a saucepan over medium heat. Stir occasionally until strawberries break down and mixture simmers, about 10 to 12 minutes.

6. If you want thicker jam faster stir in 1 tsp cornstarch mixed with 1 tbsp water and cook another 1 to 2 minutes until glossy and thickened. Taste and adjust sugar or lemon if needed. Let cool to room temp, then chill so it sets.

7. Core each cooled cupcake with a small knife or apple corer making a hole about 1 inch deep. Spoon or pipe about 1 teaspoon to 1 tablespoon of the chilled strawberry jam into each cupcake, then replace the tops or press the removed crumb back lightly.

8. Make the frosting by beating 8 oz (225 g) softened cream cheese with 1/2 cup (115 g) softened butter until very smooth. Add 1 tsp vanilla extract and a pinch of salt. Gradually beat in 3 to 4 cups (360 to 480 g) sifted powdered sugar until you reach a thick, pipeable consistency.

9. Fold in 1/4 to 1/2 cup (25 to 50 g) freeze dried strawberry powder or 3 to 4 tbsp reduced fresh strawberry puree for flavor and color. If using puree reduce it first so it is thick, otherwise frosting can get too soft. Taste and adjust sweetness.

10. Pipe frosting onto the filled cupcakes, garnish with fresh strawberry halves or extra freeze dried crumbs if you like. Keep refrigerated because of the cream cheese and bring to room temp 20 minutes before serving for best flavor.

Equipment Needed

1. 12-cup muffin tin with liners (or just liners if you have a nonstick pan)
2. Mixing bowls (one large for batter, one medium for dry ingredients)
3. Electric mixer or sturdy whisk and some arm power
4. Measuring cups and spoons plus a kitchen scale if you have one
5. Rubber spatula and a wooden spoon for scraping and folding
6. Saucepan and a wooden spoon or silicone spatula for the jam
7. Small knife or apple corer to hollow the cupcakes
8. Piping bag with a tip (or a resealable plastic bag with a corner snipped) for frosting

FAQ

Q: Can I make the jam ahead of time and how long will it keep?

A: Yes, totally. The jam can be made 3 to 4 days ahead and stored in an airtight jar in the fridge. For longer storage freeze portions up to 3 months. Thaw in the fridge before using.

Q: My frosting is too runny, what did I do wrong and how fix it?

A: If your frosting is thin it probably has too much fresh puree or your cream cheese was too warm. Chill the bowl for 20 to 30 minutes, then beat again. Add more sifted powdered sugar a little at a time until it firms up. Or use more freeze dried powder which dries it out without extra sweetness.

Q: Can I swap yogurt for sour cream in the cake batter?

A: Yes you can. Plain whole milk yogurt works great and gives the same tang and moisture. If you only have low fat yogurt expect a slightly less tender crumb, but it will still be tasty.

Q: Do I have to use a vanilla bean?

A: No. Vanilla bean paste or good vanilla extract works fine. The bean gives those tiny black flecks and a stronger flavor but 1 1/2 teaspoons paste or 1 teaspoon extract will do the job.

Q: How do I keep cupcakes or cake layers from sinking in the middle?

A: Don't overmix once you add the flour. Overmixing makes the gluten tense and the cake can rise fast then collapse. Also make sure your baking powder is fresh and your oven temperature is accurate. Let the cake cool in the pan for 5 to 10 minutes before moving to a rack.

Q: Can I use frozen strawberries for the jam or frosting?

A: Yes, frozen work fine. Thaw and drain excess liquid for faster thickening, then simmer the fruit for the jam. For frosting, reduce the puree so it isnt too watery, or use freeze dried powder instead.

In Bloom Bakery Recipe Substitutions and Variations

All purpose flour: use 1 to 1 ratio of pastry flour for a more tender crumb, or swap half the AP flour for whole wheat pastry flour for a nuttier flavor (reduce liquid by 1 to 2 tbsp if batter seems too wet).
Unsalted butter: you can use equal weight of salted butter (skip any added table salt) or use 1/2 cup (115 g) coconut oil solidified for a dairy free option, though texture will be slightly more dense.
Sour cream or plain yogurt: substitute with equal parts crème fraîche or buttermilk (for buttermilk use 1/2 cup minus 1 tbsp of milk plus 1 tbsp lemon juice as a quick fix), the cake stays moist either way.
Cream cheese in frosting: replace with equal weight of mascarpone for a milder, silkier frosting, or use an equal mix of softened Neufchâtel and butter for a lower fat option that still whips up nice.

Pro Tips

1. Chill the batter briefly for 15 to 20 minutes if your kitchen is warm. It firms the butter a bit so the cupcakes rise more evenly and you get a nicer dome. Don’t overdo it though or the baking time might change.

2. When making the jam, smash some berries with a fork early on instead of waiting for them to break down in the pan. It speeds cooking and gives a chunkier texture. If you use cornstarch, stir it into a tiny bit of cold jam first so it doesnt clump when you add it back to the hot pot.

3. Reduce fresh strawberry puree for the frosting on low heat until it’s syrupy, not watery. Too much liquid makes cream cheese frosting runny and sad. Freeze dried powder is nice because it adds color without thinning, but crush it super fine so you dont get gritty bits.

4. Pipe a small amount of frosting into each cored cupcake first, then add the jam, then finish with more frosting on top. That little frosting barrier helps keep the jam from soaking the cake and makes the cupcake less likely to get soggy if you store them in the fridge.

In Bloom Bakery Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I just baked Strawberry Filled Cupcakes With Cream Cheese Frosting that hide a gooey jam center and wear a silky, tangy swirl you’ll want to steal before company arrives.

Servings

servings

Calories

634

kcal

Equipment: 1. 12-cup muffin tin with liners (or just liners if you have a nonstick pan)
2. Mixing bowls (one large for batter, one medium for dry ingredients)
3. Electric mixer or sturdy whisk and some arm power
4. Measuring cups and spoons plus a kitchen scale if you have one
5. Rubber spatula and a wooden spoon for scraping and folding
6. Saucepan and a wooden spoon or silicone spatula for the jam
7. Small knife or apple corer to hollow the cupcakes
8. Piping bag with a tip (or a resealable plastic bag with a corner snipped) for frosting

Ingredients

1 1/4 cups (155 g) all purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
2 large eggs, room temperature
1 vanilla bean, seeds scraped (or 1 1/2 tsp vanilla bean paste)
1/2 cup (120 ml) whole milk, room temperature
1/2 cup (120 g) sour cream or plain yogurt, room temperature
For the homemade strawberry jam:
1 lb (450 g) fresh strawberries, hulled and chopped
3/4 cup (150 g) granulated sugar
1 tbsp fresh lemon juice
1 tsp cornstarch mixed with 1 tbsp water (optional, for quicker thickening)
For the strawberry cream cheese frosting:
8 oz (225 g) cream cheese, softened
1/2 cup (115 g) unsalted butter, softened
3 to 4 cups (360 to 480 g) powdered sugar, sifted, to taste
1/4 to 1/2 cup (25 to 50 g) freeze dried strawberry powder OR 3 to 4 tbsp reduced fresh strawberry puree
1 tsp vanilla extract
Pinch of salt
Optional garnish: fresh strawberry halves or extra freeze dried strawberry crumbs

Directions

Preheat oven to 350 F (175 C) and line a 12-cup muffin tin with liners; whisk together 1 1/4 cups (155 g) all purpose flour, 1 1/4 tsp baking powder and 1/4 tsp salt in a bowl and set aside.
In a large bowl cream 1/2 cup (115 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar until light and slightly fluffy, about 2 to 3 minutes; beat in 2 large room temp eggs one at a time, scraping sides, then mix in seeds from 1 vanilla bean or 1 1/2 tsp vanilla bean paste.
Alternate adding the dry ingredients and 1/2 cup (120 ml) room temp whole milk plus 1/2 cup (120 g) sour cream or plain yogurt to the butter mixture, beginning and ending with flour, mixing just until combined; do not overmix or cupcakes get tough.
Divide batter evenly among liners, filling about 2/3 full. Bake 16 to 20 minutes or until a toothpick comes out mostly clean. Cool in pan 5 minutes then transfer to a rack to cool completely.
While cupcakes bake, make the jam: combine 1 lb (450 g) chopped strawberries, 3/4 cup (150 g) granulated sugar and 1 tbsp fresh lemon juice in a saucepan over medium heat. Stir occasionally until strawberries break down and mixture simmers, about 10 to 12 minutes.
If you want thicker jam faster stir in 1 tsp cornstarch mixed with 1 tbsp water and cook another 1 to 2 minutes until glossy and thickened. Taste and adjust sugar or lemon if needed. Let cool to room temp, then chill so it sets.
Core each cooled cupcake with a small knife or apple corer making a hole about 1 inch deep. Spoon or pipe about 1 teaspoon to 1 tablespoon of the chilled strawberry jam into each cupcake, then replace the tops or press the removed crumb back lightly.
Make the frosting by beating 8 oz (225 g) softened cream cheese with 1/2 cup (115 g) softened butter until very smooth. Add 1 tsp vanilla extract and a pinch of salt. Gradually beat in 3 to 4 cups (360 to 480 g) sifted powdered sugar until you reach a thick, pipeable consistency.
Fold in 1/4 to 1/2 cup (25 to 50 g) freeze dried strawberry powder or 3 to 4 tbsp reduced fresh strawberry puree for flavor and color. If using puree reduce it first so it is thick, otherwise frosting can get too soft. Taste and adjust sweetness.
Pipe frosting onto the filled cupcakes, garnish with fresh strawberry halves or extra freeze dried crumbs if you like. Keep refrigerated because of the cream cheese and bring to room temp 20 minutes before serving for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.