Strawberry Filled Cupcakes

Nutrition Estimate

Nutrition info is an estimate to give you a rough idea.

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Picture this: soft vanilla bean cupcakes with a sweet surprise inside — a bright honey-strawberry jam filling — all topped off with a luscious strawberry cream cheese frosting. These cupcakes bring together tender cake, vibrant berry jam, and tangy, naturally pink frosting made from freeze-dried strawberries. It’s a crowd-pleaser for sure.

This recipe makes about 15 cupcakes and walks you through every part: from the vanilla bean cake to quick homemade honey-strawberry jam, finished with a rich strawberry cream cheese frosting. Even with several steps, it’s straightforward. Plus, I’ve added lots of photos, tips, and smart prep advice so your baking day stays stress-free and fun.

• Clear, easy-to-follow instructions with pictures for baking, coring, filling, and frosting your cupcakes.
• Helpful ingredient notes and swap ideas for things like buttermilk, vanilla, and more.
• Pro tips to get perfect texture, avoid soggy centers, and master the frosting’s consistency.
• Fun variations like chocolate, blueberry, and lavender plus make-ahead and storage tips. The jam can be made in advance, and unfrosted cupcakes freeze well. Just keep filled and frosted ones refrigerated because of the cream cheese.
• Answers to common questions, so you can tweak with what you have—like frozen berries or store-bought jam.

Go ahead and scroll down to see the ingredients, detailed photos for each step, and be sure to check out the pro tips before you bake. Trust me, a little prep makes these cupcakes feel straight from a bakery!

What Makes Them Special

These Strawberry Filled Cupcakes bring together three delicious parts: a soft vanilla bean cake base, a sweet and bright honey-strawberry jam filling, and a creamy strawberry cream cheese frosting. The combo creates a perfect balance of tender crumb, fresh berry flavor, and rich frosting.

Here’s why they’re a favorite:

• Soft and fluffy texture from cake flour and buttermilk—cupcakes so tender they just melt in your mouth.
• Homemade strawberry and honey jam made with real berries for fresh flavor and pretty, natural color—much like the fruit-forward French Strawberry Tart (Tarte aux Fraises).
• Strawberry cream cheese frosting colored with freeze-dried strawberries for intense flavor and no added moisture; if you love that strawberry-and-cream cheese combo, try our No-Bake Strawberry Cheesecake.
• Make-ahead friendly—the jam can be made ahead, and unfrosted cupcakes freeze beautifully for baking convenience.
• Flexible recipe with easy ingredient swaps and tasty twists like chocolate, blueberry, or lavender for any occasion.

Gather Your Ingredients

• 2 cups cake flour
• 1¼ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 cup sugar
• ½ cup egg whites, at room temperature
• 1 cup buttermilk, at room temperature
• 1½ teaspoon vanilla bean paste
• 12 oz strawberries
• ½ cup honey
• 2 tablespoon lemon juice
• pinch salt
• 1 teaspoon vanilla bean paste
• 8 oz cream cheese, at room temperature
• ½ cup unsalted butter, at room temperature
• 1 teaspoon vanilla bean paste
• 1 teaspoon strawberry extract, optional
• pinch salt
• 0.8 oz freeze dried strawberries
• 4 cups powdered sugar, sifted

Baking and Assembly Steps

1. Make sure your butter, egg whites, and buttermilk are all at room temperature for the best texture.
2. Preheat your oven to 325°F. Grease two muffin pans or line with cupcake liners.
3. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.

4. With a stand mixer, beat butter and sugar until fluffy and light, about 3 minutes, scraping down the bowl to mix evenly.

   

5. Add egg whites one at a time, mixing fully after each, then stir in the vanilla bean paste.
6. On low speed, alternate adding the dry mix and buttermilk—start and end with the dry ingredients—mixing just until combined.
7. Spoon the batter evenly into 15 muffin cups, filling about three-quarters full.

8. Bake for about 20 minutes, rotating pans halfway through; test with a toothpick and remove when clean.

   

9. Cool cupcakes completely on a wire rack before coring and filling.
10. For the jam: Combine strawberries, honey, lemon juice, and salt in a saucepan. Warm over medium-high, stirring until it boils.
11. Lower heat and simmer, stirring occasionally, until jam thickens, about 20 minutes.

12. Remove from heat, stir in vanilla bean paste, and let cool until thicker.

    

13. Pulse freeze-dried strawberries in a food processor to a fine powder.
14. Beat cream cheese and butter together until smooth and creamy.
15. Add vanilla bean paste, optional strawberry extract, and a pinch of salt; mix well.

16. Slowly blend in sifted powdered sugar, then fold in strawberry powder. Adjust with milk to thin or sugar to thicken for a spreadable frosting.

    

17. Carefully cut a small hole in each cooled cupcake using a paring knife.
18. Fill the hollow with the cooled strawberry jam.
19. Trim the bottom off each removed core so just the top surface remains and place it back on the cupcake to cover the jam.

20. Pipe or spread the strawberry cream cheese frosting on top and offer a fresh strawberry slice for a beautiful finish.

    

Tips for Perfect Cupcakes

• Use room-temperature butter, egg whites, and buttermilk for a super light and fluffy cupcake. Beat butter and sugar well—3 minutes or more—until pale and airy.
• Add egg whites one at a time, mixing fully after each. Scrape the bowl often for even mixing.
• When blending dry ingredients and buttermilk, alternate on low speed, beginning and ending with dry ingredients. Wait for each to mix before adding the next.
• Fill liners three-quarters full to avoid spills and get a beautiful domed top. Rotate pans halfway through baking for even browning.
• Check doneness with a toothpick: it should come out clean or with just a few crumbs. Let cupcakes cool fully before coring and filling—see Raspberry Chocolate Cupcakes for a step-by-step—to keep centers from getting soggy.
• Cook the jam until thick—about 20 minutes. Thick jam helps keep centers from getting wet, and it’ll thicken more as it cools.
• Pulse freeze-dried strawberries for frosting to get a fine powder with vibrant color and intense flavor. Regular dried berries have too much moisture and won’t powder nicely.
• Keep cream cheese and butter at true room temp before making cream cheese frosting for smooth results. Don’t overmix after adding powdered sugar or frosting gets too soft. Add milk to thin or more sugar to thicken.
• Short on time? Store-bought jam works great—just cool it fully before filling. If you use frozen berries for jam, thaw first and drain excess liquid to speed cooking.
• Freeze unfrosted, cooled cupcakes wrapped well for up to 3 months. Filled and frosted cupcakes must stay refrigerated because of the cream cheese and keep 3–5 days.
• Trim cupcake cores before replacing tops to keep jam covered neatly and avoid exposed jelly.

Flavor Swaps and Substitutions

Swap cake flour for all-purpose flour if needed, just know the cupcakes will be a little less tender.

Try vanilla sugar instead of plain sugar to bump up the vanilla flavor.

No buttermilk? Stir 1 teaspoon vinegar or lemon juice into milk, let it rest 5 minutes, then use as a buttermilk substitute.

No vanilla bean paste? Use the same amount of vanilla extract instead.

No honey? Replace with the same amount of sugar in the jam—it still tastes great.

Chocolate strawberry twist: Use chocolate cream cheese frosting or ganache instead of strawberry for a rich change.

Vanilla blueberry: Try blueberry buttercream frosting instead of strawberry for a fun mixed berry flavor.

Strawberry lavender: Add a floral note by making a lavender buttercream frosting.

Storage, Freezing, and Shelf Life

You can make the honey-strawberry jam ahead of time and keep it covered in the fridge for convenience. The baked, cooled cupcakes freeze wonderfully when wrapped tightly—good for up to three months.

Since the frosting has cream cheese, filled and frosted cupcakes need fridge storage and will be best eaten within 3 to 5 days. While I usually keep buttercream-topped cupcakes at room temp to stay moist, the cream cheese here means keeping them cool is safer.

One thing to note: filled cupcakes can get soggy in the center after a few days. With this jam thickness, they usually stay great for three days, but it’s best to enjoy them fresh—much like a classic strawberry shortcake. The sogginess depends on how thick your jam is.

Answers to Common Questions

Can I use frozen strawberries for the jam?

Of course! Fresh berries have peak flavor, but frozen work fine too. Just know the jam might take longer to thicken unless you thaw them first.

Can I use store-bought jam instead?

Absolutely! Making your own jam is quick and tasty, but your favorite store-bought jam works great too—just make sure it’s cooled fully before filling your cupcakes.