Strawberry Cream Cupcakes

You know how I said I was planning on diving with seals? Well, that was cancelled. It was too windy. So, I decided to bake my disappointment away with these cupcakes. I actually kind of made up this recipe myself. I knew I wanted to make cupcakes, but I wanted to make something exciting. I went on Pinterest and wasn’t having any luck, so I decided to use marscapone in the frosting, because I love marscapone, and strawberries on vanilla cupcakes. Then, you get strawberry cream cupcakes!

When I made these cupcakes, as you may be able to tell from the photos, I spread strawberry jam on the tops of the cupcakes and then frosted on top of that. Honestly, I would not recommend this. It ended up turning out fine and the cupcakes were delicious. However, if you cut a cupcake in half or take a few bites out of it, the frosting was tempted to slide off because of the slippery jam. That’s why I would suggest coring the cupcake instead.

I actually tried making my own filling for these cupcakes before I just went to the jam. I didn’t use a recipe, I just cooked raspberries with sugar and cornstarch and hoped for the best. Well, I may have hoped but it didn’t turn out so well. I tried to strain it after cooking so as to get rid of all the seeds but then ended up with next to nothing left, so that was bad thinking on my part. It’s way easier to just use jam.

If you’ve never used marscapone before, you should definitely try it out. It’s an Italian cheese that just tastes like more buttery, fancier cream cheese. ‘Tis delicious. Happy baking!

Strawberry Cream Cupcakes

Prep Time: 25 minutes

Cook Time: 18 minutes

Total Time: 1 hour

Yield: 10 cupcakes

Strawberry Cream Cupcakes

Fluffy and moist vanilla cupcakes with a thin layer of strawberry jam and frosted with a sweet marscapone cheese frosting.


  • 6 Tbsp. butter, softened
  • ¾ cups sugar
  • 1 egg
  • 1 tsp. pure vanilla extract
  • 1¼ tsp. baking powder
  • pinch salt
  • 1¼ cups flour
  • ½ cup + 2 Tbsp. milk
  • 10 tsp. strawberry jam
  • 4 Tbsp. butter, softened
  • 5 oz. marscapone cheese
  • ½ tsp. vanilla
  • pinch salt
  • 3 cups powdered sugar
  • 1 Tbsp. milk


    Make the cupcakes:
  1. Preheat the oven to 375°F. Line a 12-cup muffin tin with 10 paper liners and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until fluffy, about 1 minute. Add the egg and vanilla extract and mix well.
  3. Add the baking powder, salt, and half the flour and mix just until combined. Pour in the milk and mix on low speed, then add the remaining flour and mix until no streaks of flour remain.
  4. Spoon the batter into the prepared cupcake liners and bake in the preheated oven for about 18 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
    Make the frosting:
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the marscapone cheese. Add the vanilla and salt and 1 cup powdered sugar. Mix in the milk, then gradually add in the remaining powdered sugar and mix until combined.
  2. Once the cupcakes are cool, you may either spread the jam over the tops of the cupcakes or cut out a hole in the center (using a small knife or a cupcake corer) and fill it with jam. I used about a teaspoon of jam per cupcake.
  3. Fill a piping bag (or Ziploc bag in a pinch) with frosting and frost the tops of all the cupcakes. Serve immediately or store in the refrigerator.
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Recipe adapted from Epicurious

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