These Cream Cheese Strawberry Jam cupcakes have to be one of my absolute favorite cupcakes…like EVER! The strawberry jam filling is such a nice surprise as you bite into a fluffy cupcake topped with the most delicious cream cheese frosting. They will melt in your mouth and you will have a hard time stopping at just one!
These cupcakes can be made year round and decorated to fit any occasion. With Easter right around the corner, I decided to top these cupcakes with edible sugar grass (you can also color some coconut flakes if you can’t find edible grass), some speckled Whoppers Robin Eggs, and a cute Easter buddy cupcake topper.
Have fun making and decorating these delicious cupcakes…they truly are such a delicious and special treat!
CREAM CHEESE STRAWBERRY JAM CUPCAKES
- 1 box of white cake mix
- 3 eggs
- 1/4 cup of full fat sour cream
- 1/2 cup of milk (whole or 2%)
- 1/2 cup of vegetable oil
- 2 tsp of pure vanilla extract
strawberry jam filling:
- 1 pint of strawberries (washed, hulled, and diced)
- 1/4 cup of fine granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- pinch of salt
- 1/2 cup of water, divided
cream cheese frosting:
- 8 tbsp of unsalted butter, room temperature
- 8 ounces of full fat cream cheese, room temperature
- 4 cups of powdered sugar
- 1 tsp pure vanilla extract
- edible grass or coconut flakes
- Whoppers Robin Eggs (or any other candy you’d like)
- Easter cupcake topper or any topper that fits your theme
Preheat your oven to 350 degrees. Mix white cake mix, eggs, sour cream, milk, vegetable oil, and vanilla extract together until well blended.
Line your cupcake pan with paper cupcake liners and the fill each cup with a heaping spoonful of batter…about 3/4 full. Bake your cupcakes for 17-20 minutes…I like my cupcakes to be nice and moist so I bake mine for 17 minutes.
While the cupcakes are baking, prepare the strawberry jam filling. Place the strawberries, sugar, 1/4 cup of water, and lemon juice into a sauce pan and cook over medium heat, mashing the strawberries as you go. In a small cup, add the remaining 1/4 of water and the cornstarch…stir until well blended and then pour overtop of the strawberry mixture as it continues to sauté on the stove. Continue cooking over medium heat until the mixture thickens and appears glossy. You don’t want this mixture to be runny. Once you’ve achieved the right consistency, remove the strawberry jam from the stove and let cool.
Once the cupcakes are out of the oven, transfer them to cooling racks and let them cool for at least 15 minutes. Once cool, use a cupcake corer or sharp knife to remove some of the cake from the center of each cupcake. I used a knife and it worked just fine.
While the cupcakes are cooling, make the cream cheese frosting. In a large bowl or stand mixer, combine the cream cheese and the butter until well blended. Slowly add each cup of powdered sugar until well blended with the cream cheese/butter mixture. Finally add the vanilla extra and blend gently until the frosting is nice and fluffy.
Fill each cupcake with some homemade strawberry jam and then spread or pipe on a nice layer of homemade cream cheese frosting. Top with some Whoppers Robin Eggs and a cute Easter cupcake topper…enjoy!
Be sure to check out more Easter recipes and posts and stay tuned for more! As always, thanks so much for stopping by…see you back here real soon!