Strawberry Jam Cupcakes
I have made strawberry cupcakes with fresh strawberries in the past and there is a very delicate quality about their texture and taste. This is the first time I have made cupcakes with fresh, organic strawberry jam and only word comes to mind, "childhood". For some reason, these cupcakes took me back to when I was little and used to often stick my fingers in the jam jar, unabashedly smearing it on my face as I licked the sweet, cheeky goodness of the jam. These cupcakes are oh so soft and delightful, you just can’t stop at one. They are quite light and the strawberry cream cheese frosting is chic and to die for.
STRAWBERRY JAM CUPCAKES
Preparation Time : 15 minutes | Baking Time : 20 minutes | Makes : 16
Ingredients
For The Cupcakes
1 cup self raising flour
2 eggs
1/2 cup caster sugar
90g butter, softened
1/2 tsp vanilla extract
2 tbsp milk
2 tbsp organic strawberry jam
For The Cream Cheese Frosting
1 cup light cream cheese
1/2 cup caster sugar
2 tbsp strawberry jam
Method
To Make The Cupcakes
Preheat oven to 180C. Line a standard muffin pan with cupcake cases.
Beat butter, sugar, extract, eggs, flour, jam and milk in a bowl until well combined.
Divide mixture among cases. Bake for approximately 20-25 minutes in the pre-heated oven. Turn onto wire racks to cool.
To Make The Frosting
Combine all ingredients in a bowl and beat with a hand blender until smooth and combined. Chill in the refrigerator for 30 minutes. Using an icing spatula, ice the cupcakes in a swirly motion. Garnish with fresh strawberries and sink your teeth in the soft, delectable little treats.
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MMM they sound and look amazing!
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Yum! Your cupcakes look delicious! I like the idea of using strawberry jam… Now I don’t have to wait until the spring to make some strawberry cupcakes!
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Thanks for your comments guys! I made these again, making them with the jam is so handy!
Looks and sounds delicious!! I could taste it:)
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I made these tonight and they did not make 16 muffins they only made 10. They also came out very dry. I am extremely dissapointed in them and will now have to look for another strawberry jam recipe to serve at my friends birthday party tomorrow.
i did bake these in nicely decorated cupcake papers, i was told they did not have to go into a muffin pan and that i could bake them on a cookie sheet.. i’m not sure if they cooked faster because of this but in either case they were very dry and dissapointing.
I am sorry to hear the strawberry jam cupcakes didn’t turn out the way you had hoped. This recipe was written a while ago and now when I look at it, I can see I have missed mentioning that the cupcake cases should only be half filled. That would make 16 easily instead of 10.
Placing cupcake cases in a muffin pan (as mentioned in the recipe) ensures that they hold their shape, they cook slowly (you are right) and they don’t dry out. The moisture is sealed in. As you can see from the recipe, the moisture and sweetness in the cupcakes comes from the icing, which balances the flavours beautifully. I make these regularly (I last made them 3 weeks ago) and we eat them straight out of the oven .. without the icing.