Cream-cheese strawberry cupcakes

Easy: 5 steps, about 1 hour

Nothing compliments the strawberries like the cream-cheese icing, and you can enjoy this taste even off-season with strawberry jam! :-) You can skip limit the calories in this recipe by using lighter strawberry jam, or pulverized strawberries, and using half of the sugar in the cupcake part if you want the cupcakes less sweet.

Ingredients for 12 portions

  • Flour: 125g
  • White sugar: 125g
  • Baking powder: ¼ teaspoons (1g)
  • Butter: 125g
  • 2x Egg (100g)
  • Milk: 1.5 spoons (23g)
  • Vanilla extract: 1 teaspoon (5g)
  • Strawberry jam: 120g
  • Butter: 75g
  • Cream cheese: 120g
  • Powdered sugar: 420g

Step #1: Measure everything

This recipe requires some agility, unless you want to spend too much time in the kitchen. Measuring everything beforehand is most advised:

  • Cupcakes: lace 125g of flour, 125g of sugar, 125g of soft butter, and baking powder in the mixer's bowl; 1.5 spoons of milk and 0.5 teaspoon of vanilla extract in a small container; and 2 eggs aside,
  • Filling: warm or press through a sieve 120g of strawberry jam, and place in a small piping bag (that'll be convenient to pour out later)
  • Icing: set aside 75g of butter, 120g of cream cheese, and 420g of sifted icing sugar (powdered sugar)

This will save you lots of time and stress, making for a smooth, enjoyable ride! :-)

Step #2: Prepare cupcakes batter (5 minutes)

This step is super simple: start mixing the pre-measured ingredients in the mixing bowl, and when they are mixed together, add milk with vanilla extract and mix everything together for a smooth, cream-like texture.

Lay 12-cupcake baking form with paper forms, and fill them evenly to 2/3-3/4 of the height with the batter.

It's a good idea to bang the form before baking: lift the filled baking form about 5cm, shake a bit, then slam on the counter few times. This step will remove small bubbles of air around the bottom!

Step #3: Bake the cupcakes (22 minutes)

Preheat the oven to 170°C (338F) and bake the cupcakes for 22 minutes, then let them cool for 5 minutes in the form, and remove onto a cooling rack.

Step #4: Fill the cupcakes (3 minutes)

Using a small knife or a chopstick, remove about 1-cm wide part in the middle of each cupcake, and fill it with the strawberry jam. You can use a small teaspoon for that, but piping bag will be more handy.

Step #5: Prepare cream-cheese icing (15 minutes)

Using the cream-cheese icing recipe, prepare it with the pre-measured ingredients.

Transfer all of it into a piping bag, and pipe beautiful blobs or ruffles on each cupcake, walling the filling inside and closing on top (run around the filling, then go back into the center to close it under the icing), covering the filling, and as much of the cupcake as possible.

You can now decorate cupcakes with sprinkles, syrup or leave them beautifully plain.

Cream-cheese icing is fragile, but sets quickly, forming a thin crust—keep the cupcakes undisturbed for at least 15 minutes after decorating, so it has enough time to set and become more sturdy.

Nutritional value of 1 portion (103g of 1239g total)

Calories (kcal)
392.94 in 100g
18% GDA
Protein (g)
2.89 in 100g
5% GDA
Carbohydrates (g)
57.67 in 100g
22% GDA
Sugar (g)
48.14 in 100g
47% GDA
Fat (g)
17.35 in 100g
21% GDA
Saturated fat (g)
10.36 in 100g
42% GDA
Sodium (mg)
0.05 in 100g
0% GDA

The nutritional information on this site is not intended to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding proper nutrition.

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